4 lbs. pork shoulder (Boston butt)
BBQ rub
1 c. chicken broth

Trim fat from pork and cut in half
Rub meat with BBQ rub

Place chicken broth in IP
Nestle meat in broth

Set IP on manual high pressure for 100 minutes
Turn off and let pressure release naturally for 15 minutes

Open lid and check meat.  If needed, repeat for another 5-10 minutes

Remove pork to platter and shred.  Serve with your favorite BBQ sauce or horseradish sauce

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