2 tablespoons (packed) dark brown sugar
4 teaspoons Hungarian sweet paprika
1 tablespoon kosher salt
1 teaspoon English mustard powder
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
3 pounds boneless pork shoulder, cut into 1-inch-thick slices
2 tablespoons olive oil
2 cups low-salt chicken broth
1 cup beer (such as lager, Pilsner, or amber)
1 1/2 cups apple cider vinegar
3/4 cup ketchup
1 tablespoon Worchestershire sauce
4 teaspoons (packed) dark brown sugar
2 teaspoons kosher salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon Dijon mustard
Mix first 6 ingredients in a medium bowl. Add pork and toss to coat. Cover and refrigerate overnight.
Press Warm; set timer for 30 minutes (add or subtract time as needed) and press Start to heat the pressure cooker. Heat oil in pot. Working in batches, add pork and cook until browned; transfer to plate. Add broth, beer, and browned pork, with any juices from the plate, to pot. Lock lid in place, making sure vent is sealed. Press Warm; set timer for 42 minutes and press Start to cook.
Release pressure manually by opening vent. Remove lid. Transfer pork to a platter and let cool. Discard cooking liquid.
Combine all ingredients in the cleaned pot. Press Warm; set timer for 15 minutes and press Start. Bring to a simmer; cook for 15 minutes. Meanwhile, shred pork with your fingers. Serve with vinegar sauce.
From Bon Appetit.