4 lb pork shoulder 1/4 cup brown sugar 2 tsp salt 1 tsp each: black pepper, onion & garlic powder, paprika 1/8 tsp cayenne pepper 1 1/2 cups broth 2 tbsp Worcestershire 1 tsp liquid smoke
In a large bowl, mix together spices then dredge the pork chunks in the spice on all sides. Sear the pork then set aside.
Deglaze the pan with chicken broth, Worcestershire sauce, and liquid smoke then add pork and seal. Cook for 1 hour.
Naturally release pressure for 20 minutes before shredding the pork and adding your favorite BBQ sauce.