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Appetizer
Mexican/American/Italian
35 crostini
24 hours
50 minutes
1 (4 lb.) pork shoulder - cut into 4 pieces
1/2 cup your favorite seasoning blend (i.e.: kosher salt, pepper, granulated garlic, smoked paprika, etc.)
3 tablespoons extra virgin olive oil
2 bottles of beer
3 cups Guava Orange Habanero BBQ Sauce - divided use
1 sourdough baguette - cut into 35 slices, toasted
Rub the pork with the seasoning blend, cover and refrigerate for 24 hours.
Pour the olive oil into a pressure cooker and heat on high. Sear the pork on all sides. Remove the pork and add the beer to the pot.
Deglaze the pot, scraping the bits from the bottom of the pot. Place the pork into the pot and add 2 cups of the BBQ sauce.
Cover the pot with the lid and bring up to pressure. Once pressurized, cook for 45 minutes. Remove from the heat and let It depressurize on its own.
Once the pork is cool enough to handle, shred the pork and discard any fat. Place the pork into a bowl and add the remaining cup of BBQ sauce. Mix well and place onto the crostini slices.
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