1. Combine ketchup, sugar, vinegar and Worcestershire sauce and paprika together and mix well.
  2. Rub garlic powder and cayenne evenly over pork pieces; set aside.
  3. Select SAUTE setting and press START/CANCEL button. Preheat for 3 minutes and add oil and onion. Cook for 5 minutes or until softened and translucent. Stir in BBQ sauce and bring to the simmer for 1 minute.
  4. Press START/CANCEL button to deselect SAUTE and press POT ROAST button. Securely place and seal the lid onto the Pressure Express and ensure the pressure release valve is set in the sealed position.
  5. Press timer button to 60 minutes. Press START/CANCEL button. Allow to cook until the pressure cooking time has counted down. Release the pressure by turning the pressure release valve to the venting position. Stand for 5 minutes for meat juices to settle. Remove lid carefully and take out pork pieces; allow to cool slightly. Remove the rind and excess fat and discard.
  6. Select SAUTE setting and press START/CANCEL button. Simmer sauce until thickened.
  7. Using 2 forks, shred pork into fine shreds. Spoon ketchup over pork and mix well. Serve in soft rolls with your favourite coleslaw or on its own.



Pulled pork can be made in a slow cooker. Follow recipe but allow 4 hours on HIGH or 8 hours on LOW setting.

Pork shoulder is the ideal cut for this recipe; substitute with pork neck if not available.