Pressure Cooker BBQ Pulled Pork

Mix garlic powder, kosher salt, and black pepper together. Rub this mixture over the pork.
Place the seasoned pork in an electric pressure cooker or Instant Pot. Drizzle liquid smoke over the pork.
Cook on high pressure for 75 minutes. After cooking, allow a 15-minute natural release.
Then, switch the release valve to the venting position. Remove the lid once steam stops. Adjust cooking time for roasts larger than 5 pounds.
Shred the pork in the pressure cooker, mixing with the juices. Serve as is or mix in 1 cup homemade barbecue sauce for extra flavor.

Place the pork butt in the base of a 6-quart slow cooker.
Rub the garlic powder, salt, and pepper all over the pork. Drizzle the liquid smoke over the roast.
Place the lid on the slow cooker and cook on low for 8 to 9 hours, or until the roast is easily shredded with a fork.
Shred the pork directly in the slow cooker and stir the meat into the juices.
You may serve as is or stir in 1 cup of the homemade barbecue sauce.
Toast the buns.
Pile the meat onto the buns and add additional sauce and cheese, if desired.

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