4 Ingredient Pulled Pork

I tried this while camping last week, and I must say…..it was AWESOME!! I was really surprised at all the positive feedback I got from my fellow campers.

INGREDIENTS

• 4 Pounds of boneless pork shoulder, butt, or loin (I chose loin)
• 1/2 tsp Black Pepper
• 1 tsp of Kosher Salt
• 1-2 Chipotle Peppers in Adobo sauce, minced (look in the Mexican food section)
• 12 oz. Dr. Pepper (regular not diet)
• Whatever your favorite BBQ sauce is (I used “Sweet Baby Rays”)

PREPARATION

1. Slice the pork into 4 pieces, and season with the salt, and pepper. Go ahead and place the 4 pork pieces into the IP. Mince the Chipotle Peppers if necessary if not already minced, and put a little on each piece of pork. Poor the 12 oz Dr. Pepper around the pork, but not on top of the pork if possible.
2. Put the lid on the IP, and seal (push lever to “sealing”). Set in manual mode for 45 minutes (pressure cook). IP will start counting down the minutes once it comes to pressure. That usually takes a few (maybe 15) minutes.
3. Once done, let the IP naturally release pressure for about 15 minutes. IP will count up to that. After the 15 minutes, move the lever to vent to release any remaining pressure.
4. Remove pork into a large mixing bowl, and shred using a couple of forks. There will be a good bit of liquid goodness still in the IP, so leave it for now. Once you have shredded the pork, put it back in the IP with the remaining liquid goodness, put the top back on, and let the pork soak up the liquid as much as possible. Make sure the IP is on “keep warm”. Next, remove the pork from the IP, and place in a colander to drain liquid. Remove any remaining liquid from IP.
5. Place the drained pork back into the IP, and add your favorite BBQ sauce. Mix in the BBQ sauce (to your discretion) with the pork while in the IP, replace the lid, and let it warm up for about 10 more minutes or until ready to serve.

THAT’S IT!!!!