Ingredients
16
16 servings
- •8 pounds pork butt roast
- •1 teaspoon garlic powder
- •salt and pepper to taste
- •6 c water
- •2 (12 ounce) bottles barbeque sauce
Instructions
- Season pork butt with garlic powder, salt, and pepper. Place into a 4- to 6-quart pressure cooker. Fill with enough water to cover. Close the lid and bring up to 15 pounds of pressure, 10 to 15 minutes. Cook for 1 hour.
- Release the pressure and drain off juices, reserving about 2 cups. Shred the pork and mix with barbeque sauce, adding reserved liquid if needed to reach your desired consistency.
Nutritional Facts
Per 16 servings
- Calories: 353
- Carbohydrate: 15g
- Fat: 21g
- Fiber: 0g
- Protein: 23g
- Sugar: 11g
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