4 pounds Pork Shoulder (cut into pieces or pieces 2” max thickness)
1 1/2 Tablespoon Alea Salt
1 Tablespoon Liquid Smoke
1 cup Water
Rub pork with Alea Salt. Let rest 10 minutes.
Add water, liquid smoke and pork to the Instapot.
Pressure cook for 1 hour 15 minutes.
Let pressure release naturally for at least 15 minutes.
Shred pork and add just enough pot juices to keep moist.
NOTES: When I make this recipe with 2-3 pounds of pork, I could for 1 hour. I often use the excess juices and fat for cooking beans, as a base for Ramen broth, etc.