Home Kitchen Recipes & Cooking Tips Easy Pressure Cooker Pulled Pork

Easy Pressure Cooker Pulled Pork

1859

Easy Pressure Cooker Pulled Pork

Pork so tender it shreds easily when pulled, served on a bun with a smoky, sweet barbecue sauce. The flavor of slow cooked pulled pork in a fraction of the time by cooking in a pressure cooker.

This is a pressure cooker twist on a popular slow cooker recipe. The recipe has only four ingredients and is ready in less than 1/3 of the time, with the same delicious results and set it and forget it ease.

The flavor of slow cooked pulled pork in a fraction of the time by cooking in a pressure cooker.

I haven’t made my own barbecue sauce much because my husband and I really like KC Masterpiece BBQ sauce. It’s smokey and sweet, with just a little kick. If you prefer a homemade sauce, definitely use it.

I browned the roast to bump up the flavor a bit, but you could skip that step if you’re in a hurry or feeling a bit lazy. (Some days are just like that.)

I used my stand mixer to shredded the pork instead of forks. It’s quick and easy, but be sure and remove as much fat from the pork as possible before shredding it in the mixer.

Pulled pork is great because it makes enough to feed a crowd, or if you don’t have a crowd to feed, it freezes well too.

Easy Pressure Cooker Pulled Pork

Ingredients

1 – 2 tablespoons vegetable oil
4 lbs. boneless pork shoulder, cut in two pieces
2 cups barbecue sauce, divided
1/2 cup water

Directions

Select Browning and add oil to the cooking pot. When hot, brown pork on both sides, about 3 minutes per side. Brown each half of the roast separately. Remove to a platter when browned.
Add 1 cup barbecue sauce and 1/2 cup water to the cooking pot. Stir to combine. Add browned pork and any accumulated juices to the pot.
Select High Pressure and set the timer for 75 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release to release pressure (this took approximately 20 minutes). When valve drops carefully remove lid. Carefully remove the meat from the pressure cooker and shred with two forks, discard excess fat as you shredded. (You can also use your stand mixer to shredded the pork.)
Strain cooking liquid, reserving 1/2 cup. (I used a fat separator to separate fat from the juices.)
Place shredded pork in the cooking pot with remaining 1 cup barbecue sauce and reserved 1/2 cup cooking liquid. Stir to combine and bring to a simmer, stirring frequently.
Serve on toasted rolls with additional barbecue sauce if desired.

Notes

Don’t substitute a leaner cut of meat with this recipe. The pork shoulder will release lots of juices and fat and your meat will be extra tender and flavorful. If you’re making it in a stove top pressure cooker you may need to increase the water if your pressure cooker loses a lot of liquid during cooking.