Season the pork fillet with all the ingredients for 1 hour or overnight.
In the pot of a pressure cooker place 1/4 cup of dark beer or apple juice.
Place beer and pork in a pressure cooker and cook at high temperature for an hour. You could dice the meat if you want to, but I prefer to have whole meat because it's easier to shred.
Once it’s done, uncover the pot by first allowing all the steam out. Remove the pork from the pot and with an immersion blender, blend all the ingredients in the pot to make a sauce and use it as your barbecue sauce for your pulled pork.
For storing, you can freeze the pulled pork after it’s cooled.
If you prefer a much sweeter sauce, you can add 1/2 cup of raisins or a couple of carrots. Blend it with the liquid from the cooked filet and serve.
Chef Pachi
