This recipe is sure to be a family pleaser year after year! Using a pressure cooker makes it tender and delicious.
- 3 pounds boneless pork shoulder, pork butt, or pork sirloin roast
- 1 teaspoons salt (I use coarse, kosher salt)
- ½ teaspoon black pepper (I use coarsely ground)
- 2 cups water or low-sodium chicken broth
- 2 tablespoons liquid smoke
- 3 cups BBQ sauce (plus more for serving)
Cut the pork roast into large 4-inch pieces (optional, but helps cook a bit faster and more evenly). Season the pork on all sides with salt and pepper.
- Slow Cooker Directions: add water or broth and liquid smoke to slow cooker. Add pork. Cover and cook on low 8-10 hours or high for 5-6 hours, until the pork is fall-apart tender.
- Pressure Cooker Directions: Decrease the water/broth to 1 cup. Add the water or broth, pork and liquid smoke to an electric pressure cooker. Secure the lid, set the valve to seal, and cook on high pressure for 55-60 minutes. Let the pressure naturally release for 10 minutes (or all the way). Quick release any remaining pressure.
- Remove the pork from the slow cooker or pressure cooker and discard most of the remaining liquid (I leave about 1/4 cup or so). Shred the pork using a couple of forks – it should easily fall apart into pieces. Place the meat back in the slow cooker or pressure cooker. Add the BBQ sauce and heat through (or keep on warm for several hours).
- Serve on buns with extra barbecue sauce.
- Spread meat evenly on trays lined with silicone mats. Make note of the weight of the trays with food.
Process according to freeze-dryer instructions.
When finished freeze-drying, note the weight of the trays. The difference in weight of the trays before and after freeze-drying is the recommended amount of water needed to reconstitute the meat.
Add recommended amount of hot water to meat. Stir and let sit a few minutes until the meat is fully reconstituted.