- Cut max 4 LBS pork shoulder into 3-4 inch pieces
- Sprinkle all pieces with Grandpa's Thunder Powder or Arghhh Powder
- Use Sauteé to brown the pieces in EVOO. Remove the pieces to a plate when browned on all sides
- Use 1/2 C white wine to deglaze bottom of pan
- Add an additional 1/2 C water
- Place pieces of meat back into the pot on the steaming rack, and pressure cook for 90 minutes.
- Use natural release for 20 minutes, then switch to quick release
- Put pork on a plate and let it cool
- Pour the liquid into a glass or bowl
- Remove any separated grease that rises to the top of the liquid
- Shred the pork. Use liquid (with grease removed) to moisten the meat
- Really good when served with COLE SLAW.
