4-5poundboneless pork shoulder roast(cut in two pieces)
1tablespooncooking oil
½cupwater
1tablespoonhickory liquid smoke(or other liquid smoke flavor)
2teaspoonsHawaiian salt(or coarse Kosher salt)
Instructions
Heat cooking oil in pressure cooker over medium high heat ("sauté" for electric models). Brown the pork on all sides, 2-3 minutes a side.
Add water and liquid smoke to the cooking pot, scraping the bottom to release any yummy browned bits. Sprinkle the salt over the top of the pork.
Seal the pressure cooker and cook for 90 minutes at high pressure. Allow the pressure to release naturally for 20 minutes then release any remaining pressure.
Remove the meat from the pressure cooker and shred with two forks. Add some of the juices from the pot to the shredded meat and serve.