Pulled Pork

M. requested pulled pork. It might be a very close second to her most favorite dish of all time; chinese chicken (aka general chicken or thai basil chicken). She ate three bowls of it after this was ready today. A very satisfying dish. I usually slow roast it in the oven, but could not bear to turn on the oven with the heat we are experiencing here. So, I tried it with my pressure cooker. It worked! A little over an hour later I was shredding it with a fork. I think the bbq sauce is key, so I make that from scratch too.

BBQ sauce:
1/2 cup apple cider vinegar
1/2 cup ketchup
1/3 cup brown sugar
1/2 cup drippings from pan
1 heaping tbls. prepared mustard
salt to taste

Pork Rub:

1/3 cup sugar
1 tsp smoked paprika
2 tsp achiote rub
1 tsp dry mustard
1 tsp salt

I used a 3 pound pork butt. I added one can of beer and 1 cup of water to the bottom of the pressure cooker. Then I set a metal vegetable steamer on the bottom of the pot, and set the pork in that. That was to prevent the pork from being immersed in the liquid. One hour 10 minutes later I took it out and shredded the pork in a bowl. I emptied all but 1/2 cup of the liquid from the pot and added all the ingredients of the bbq sauce. Bring to a simmer for 10 minutes, then add desired amount to pulled pork.