This is easily my family's favorite way to eat rabbit. Usually, I butcher in large batches so I reserve the loins/saddles for this recipe and use the legs in something else, but if you're making a small batch be sure to cook your meat, then debone it, then shred it. I'm all about my Insta-Pot but this can easily be done in the crock pot as well. Serve this on buns or rolls, or over rice. Cheese makes a nice addition as well.
Rabbit meat (quartered- do not use backbone or ribs in this recipe as you'll have a miserable time picking the itty bitty bones out of the the meat)
Bottle of barbecue sauce of your choice (or make your own)
1 medium sweet or yellow onion, sliced thin
1 head of garlic, minced, diced, or sliced thin
Seasonings to taste
1/2 cup Water
Crock Pot Method:
Place the rabbit in the crock pot with 1 cup of barbecue sauce, water, seasonings, onion, and garlic. Stir to coat meat. Cover and cook on low 6 to 8 hours or until meat is falling off the bone. Skip to shredding instructions below.
Electric Pressure Cooker Method:
Place the rabbit in the pot of your electric pressure cooker with 1 cup of barbecue sauce, water, seasonings, onion, and garlic. Stir to coat meat. Cook on high pressure for 30 minutes or use the poultry setting for 30 minutes. Skip to shredding instructions below.