Directions
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Step 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)
.
Step 2
Flip the pork over onto a large piece of foil.
Step 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)
.
Step 4
Wrap the pork in the foil and refrigerate for 6 hours to overnight.
Step 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.
Step 6
In the skillet the pork was browned in, add
Red Onions (2)
and
Sweet White Onions (2)
. Cook until softened.
Step 7
In a large mixing bowl, combine
Barbecue Sauce (1 bottle)
and
Guinness® Extra Stout Beer (1 bottle)
.
Step 8
In the pressure cooker, add the browned pork.
Step 9
Add the barbecue-beer sauce.
Step 10
Add the softened onions. Cook for 1 hour then turn pressure cooker off without opening the lid.
Step 11
After 15 minutes of depressurizing, using mitts, open the pressure valve slowly.
Step 12
Open the pressure cooker and transfer the pork onto a large chopping board.
Step 13
Cut
Hawaiian Rolls (to taste)
in half.
Step 14
Top Hawaiian roll with pork.
Step 15
Top pork with onions.
Step 16
Top with some of the sauce from the pressure cooker.
Step 17
Serve immediately and enjoy!
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