The Problem: Recently, I've been on a pulled pork kick. My go-to method has quickly become pressure cooking, since it's relatively quick and it allows me to set the timer and forget about cooking for a while. The problem is that my meat frequently ends up being greasy, occasionally up to the point that it's nearly inedible.
The Info: I'm using bone-in boston butt roasts, between 3 and 5 pounds. I typically cut it into three or four pieces, and brown them before cooking. I pressure cook (using an 8 quart InstantPot) for 110 minutes, then let the pressure release naturally for about 20 minutes before opening the pot and shredding the meat. I shred it in the juices at the bottom of the pot (usually just a few tablespoons of broth/liquid smoke is left after cooking, along with a bit of rendered fat).
The meat is always super tender and shreds easily, and I have no complaints as far as taste or texture. It's just so damn greasy! I can't eat more than a few bites before feeling sick.
I'm looking for;
1.) How do I correct this BEFORE cooking? Different cut of meat? Should I trim it more? Cook it with some other ingredient?
2.) How do I correct this AFTER cooking? Is there something I can add to either remove, or mask the greasy flavor?
So far I've been liberally using a vinegar-based bbq sauce to cut the greasiness, and keeping my dryest red wine handy to wash the flavor out of my mouth. Can you think of any better options?