BBQ pulled pork pizza with pressure-cooker pulled pork and bourbon hot honey BBQ sauce

Cut the boneless pork shoulder into big chunks so it cooks faster and more evenly.

Coat the pieces with a little neutral oil and season generously with the sweet hot rub.

Brown the pork in the pressure cooker on the brown setting with a little oil, a few pieces at a time so the temperature does not drop, turning to color all sides; the browning is for flavor, not for locking in juices.

Mix about 3/4 cup chicken broth with about 1/4 cup barbecue sauce.

Return all the pork with three quarters of a white onion and three smashed garlic cloves, pour in the liquid, seal and cook at high pressure 45 minutes, then let it release naturally.

Pizza sauce: stir about 1.5 tbsp hot honey and about 1 tbsp bourbon into store-bought barbecue sauce; taste and add a little more bourbon so it stands out.

Cook the red pepper, yellow pepper and red onion in a little oil about 3 minutes to wilt them so they release less water in the oven; take them out of the pan.

Open the cooker and shred some pork with tongs, with some of the cooked onion and garlic.

Roll and stretch half a pound of pizza dough toward a 12-inch circle (cold dough fights back; room-temperature gluten is more relaxed).

Put the dough on a floured pizza peel and par-bake about 2 minutes on a pizza stone in a 500 degree oven, until set with no color.

Spread the bourbon hot honey sauce, not too heavy; add mozzarella, shredded pork (not too much straight fat), the pot onion, the vegetables, a little crushed garlic and a little more sauce.

Bake 5 to 7 minutes until it looks beautiful; this one took 6.