Ingredients

• 3-4lbs of Boneless Pork Loin - you can use any cut of pork you choose, including boned cuts.
• 4 cups water (about)
• 2 TBSP Olive Oil
• 2 TBSP Prepared Garlic
• 1/2 tsp Garlic Salt
• 1/4 tsp black pepper
• 1/2 Large Sweet Yellow Onion
• 1 TBSP Butter
• 1 28oz Bottle Sweet Baby Ray's original
• 12-18 dinner rolls, sweet Hawaiian rolls, or buns

Directions

1. Thaw(if necessary), hand trim the pork, cutting into 2-3" chunks.

2. Over high, Heat Olive oil in stock pot, pan, or pressure cooker. Throw in pork chunks to brown, season with Garlic Salt, Pepper, and prepared garlic. Stir frequently. After all of them are lightly browned (no pink), pour in water, just enough to barely cover. Pressure cook for 20 minutes on Medium. Turn off heat, let stand and pressure dissipates on its own.

3. Remove lid, drain all liquid, set some liquid aside. With a metal fork, break up pork (shred) in the pressure cooker. Add liquid back as necessary to desired consistency as you’re shredding the chunks (you don’t want it dry and fluffy, you don’t want it soggy – somewhere in between).

4. Sautee in butter the finely diced onions in a separate small sauce pan for about 7-10 min. Place in shredded pork mixture.

5. Add full bottle of BBQ sauce to the shredded pork and onions and, stir, stir, stir. Transfer the mixture into your favorite crockpot. Keep on warm for hours or refrigerate and reheat later.

6. Serve hot on Hawaiian sweet rolls, dinner rolls, or your favorite bun(s). Optional pepper jack cheese is excellent.

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