Step 1

In a small mixing bowl, measure out and mix the brown sugar, garlic powder, onion powder, chili powder, paprika, kosher salt and black pepper.

Step 2

Set pressure cooker to saute/brown and allow to heat up.

Step 3

Cut away any large fat caps on your piece or pork and discard. Cut pork into three to six pieces depending on how big the pork shoulder is. Remove the bone if it is present, it’ll take less time to cook without the bone.

Step 4

Coat each piece of pork in the dry rub. Ensure that each piece is completely covered. You will have leftover dry rub. It will be added later.

Step 5

Once the pressure cooker has heated up, add the neutral oil. Add in the pieces of pork (now covered in the dry rub) and allow to sear for 2-3 minutes on each side. You should hear a solid sizzle when the meat hits the pan. If you don’t, remove the pork and allow the cooking vessel to come to temperature. The pork should develop a brown sear after 2-3 minutes. Continue until 2 or 3 sides are seared on all pieces of the meat.

Step 6

After the meat has been seared, add in the remaining dry rub mixture, apple juice and BBQ sauce.

Step 7

Close and lock the pressure cooker according to your manufacturer’s guidelines. Ensure that the steam vent is closed and set the pressure to high for 1 hour.

Step 8

After the pork is cooked, do a quick release of the pressure using the steam valve.

Step 9

Remove as much of the pork as you can into a heatproof large mixing bowl (it is easier to see what you’re shredding). Shred with 2 forks until desired consistency. Add the pork back to the cooking vessel and switch to the saute/brown function to reduce the sauce.

Step 10

Reduce the sauce for 8-10 minutes and continue to stir with a wooden spoon until the sauce thickens. Finish with the pickle juice and stir well.

Step 11

Eat and enjoy in your favorite recipe.

Step 12

On the stove, preheat a cast iron pan over medium high heat.

Step 13

In a small mixing bowl, measure out and mix the brown sugar, garlic powder, onion powder, chili powder, paprika, kosher salt and black pepper.

Step 14

Cut away any large fat caps on your piece or pork and discard. Cut pork into two or three separate pieces

Step 15

Coat each piece of pork in the dry rub. Ensure that each piece of completely covered. You will have leftover dry rub. It will be added later.

Step 16

Once the cast iron has heated up, add the neutral oil and add in the pieces of pork (now covered in the dry rub) and allow to sear for 2-3 minutes on each side. You should hear a solid sizzle when the meat hits the pan. If you don’t, remove the pork and allow the pan to come to temperature. The pork should develop a brown sear after 2-3 minutes. Continue searing until 2 to 3 sides are seared on all pieces of the meat.

Step 17

Remove the pork and add to the slow cooker. Turn off the heat and remove the cast iron pan to a cold burner. Deglaze the pan with the apple juice and scrape up any of the fond (the brown bits from the seared pork). Pour into the slow cooker.

Step 18

Add in the the rest of the dry rub and the BBQ sauce.

Step 19

Cover and heat on low for 8-10 hours or on high for 4-6 hours (time will depend on how big your pieces of meat are) until meat is tender enough to easily shred.

Step 20

Remove as much of the pork as you can into a heatproof large mixing bowl (it is easier to see what you’re shredding). Shred with 2 forks until desired consistency.

Step 21

Add the remaining sauce to a medium saucepan on the stove. Reduce the sauce for 6-8 minutes over medium heat and continue to stir with a wooden spoon until the sauce thickens. Finish the sauce with pickle juice.

Step 22

Pour sauce over the shredded pork and stir well to combine.

Step 23

Eat and enjoy in your favorite recipe.