• Slice pork roast into quarters, and sprinkle generously with my Pulled Pork dry rub Seasoning. Sprinkle one tablespoon at a time, until all the pieces are evenly coated. Save leftover rub for another use.
• Choose saute mode on your pressure cooker then add one tablespoon of olive oil. Brown meat on all sides, using more oil, as needed, then remove. Add the last tablespoon of oil, sauté the onion until caramelized. Add garlic and sauté for 30 seconds.
• Add the last tablespoon of oil, sauté the onion until caramelized. Add garlic and sauté for 30 seconds. Pour wine into the pot and deglaze with a wooden spoon to scrape the flavorful browned bits from the bottom of the pot. Add pork and cover with barbecue sauce.
• Lock lid and move vent lever to sealing position. Cook on high pressure for 60 minutes, followed by natural release. Use tongs to remove the pork butt roast. Shred the cooked pork with two forks or bear claws.

Serving Suggestions

• Serve in a roll, with additional barbecue sauce, lettuce, and onion. You can also use the shredded pork to make Instant Pot Tamales, enchiladas, Mexican Breakfast burritos, and more!