Cooking Instructions
1.
Season one side of the
Pork Shoulder (1)
with
Ground Black Pepper (1/2 Tbsp)
,
Cayenne Pepper (1 1/2 Tbsp)
,
Smoked Paprika (1 1/2 Tbsp)
,
Onion Powder (1/2 Tbsp)
, and
Garlic Powder (1/2 Tbsp)
.
2.
Flip the pork over onto a large piece of foil.
3.
Season the other side of the pork with
Ground Black Pepper (1/2 Tbsp)
,
Cayenne Pepper (1 1/2 Tbsp)
,
Smoked Paprika (1 1/2 Tbsp)
,
Onion Powder (1/2 Tbsp)
, and
Garlic Powder (1/2 Tbsp)
.
4.
Wrap the pork in the foil and refrigerate for 6 hours to overnight.
5.
Slice the pork in half and brown all sides in a hot skillet with some oil. Repeat with the other half of the pork. Set aside.
6.
In the skillet the pork was browned in, add
Red Onions (2)
and
Sweet Onions (2)
. Cook until softened.
7.
In a large mixing bowl, combine
Barbecue Sauce (1 bottle)
and
Guinness® Extra Stout Beer (1 bottle)
.
8.
In the pressure cooker, add the browned pork.
9.
Add the barbecue-beer sauce.
10.
Add the softened onions. Cook for 1 hour then turn pressure cooker off without opening the lid.
11.
After 15 minutes of depressurizing, using mitts, open the pressure valve slowly.
12.
Open the pressure cooker and transfer the pork onto a large chopping board.
13.
Cut
Hawaiian Rolls (to taste)
in half.
14.
Top Hawaiian roll with pork and onions.
15.
Top with some of the sauce from the pressure cooker.
16.
Serve immediately and enjoy!
