Pulled Pork · Pressure Cooker
Pressure Cooker Pulled Pork
Screen stays on while you cook
Before you start
Gather your ingredients
Swaps for brown sugar
Instead of brown sugar
- White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
- White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
- Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.
Swaps for smoked paprika
Instead of paprika
- Sweet paprika + a pinch of chipotle or cumin: The same amount of paprika, plus a pinch. Some smokiness without the full smoked flavor; chipotle adds heat.
- Chipotle powder: About ¼ the amount. Smoky and much hotter.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for garlic powder
Instead of garlic
- Fresh garlic: 1 clove for each ⅛ tsp powder, minced fine. Sharper and stronger.
- Granulated garlic: About twice as much as the powder. The same flavor in coarser grains, which blend better into rubs.
Swaps for ground cumin
Instead of cumin
- Ground coriander: The same amount. Brighter and citrusy, less earthy.
- Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
- Caraway seeds, ground: Half as much. A related flavor, a bit sharper.
Swaps for vegetable oil
Instead of vegetable oil
- Another neutral oil: The same amount. No difference.
- Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
- Light olive oil: The same amount. "Light" olive oil tastes mild.
Swaps for onion
Instead of onion
- Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
- Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
- Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.
Swaps for chicken broth
Instead of broth
- Vegetable broth: The same amount. Lighter and slightly sweeter.
- Bouillon cube, powder or paste + water: Follow the label for the amount of liquid. Close in flavor; a little saltier.
- Water + extra seasoning: The same amount, with ½ tsp salt per cup and extra garlic, onion or herbs. Flatter and lighter, but fine where other ingredients bring plenty of flavor.
Swaps for apple cider vinegar
Instead of vinegar
- White wine vinegar or lemon juice: The same amount. Less fruity than apple cider vinegar.
Step 1 of 14
Stir the rub ingredients together and rub them all over the pork chunks.
Step 2 of 14
Set the pressure cooker to sauté on high and add the oil.
Step 3 of 14
Brown (how to brown)
Brown Cook food in a hot pan until its surface turns brown, which adds rich, roasted flavor. 1. Pat the food dry; for ground meat, let the pan get hot first.2. Add a little oil and spread the food in one layer.3. Leave it alone for a few minutes so the bottom browns, then turn or break it up.4. Work in batches if it won't fit in one layer.5. Pour off extra fat if the recipe says to. Done when: Most surfaces are brown, not gray, and the bottom of the pan has browned bits (they are flavor, not burn). Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Browned outside doesn't mean cooked inside: ground beef needs 160°F, poultry 165°F.How to brown meat and vegetables: mistakes to avoidStep 4 of 14
Turn off the sauté setting. Add the onion, broth and vinegar and scrape the bottom until nothing sticks. This prevents a burn warning.
Step 5 of 14
Set the pork on top of the onions and pour any juices from the plate over it.
Step 6 of 14
Lock the lid and set the valve to sealing.
Step 7 of 14
Cook at high pressure. (The pot takes 10 to 15 minutes to come up to pressure before the countdown starts.)
Step 8 of 14
Let the pressure release naturally.
Step 9 of 14
Turn the valve to venting to release any pressure that remains, then open the lid away from your face.
Step 10 of 14
Move the pork to a cutting board. It should be very tender, at least 145°F (63°C) and usually well above 195°F. If it doesn't shred easily, cook it 10 minutes more at high pressure.
Step 11 of 14
Shred (how to shred)
Shred Pull cooked meat (or cabbage and other vegetables) into thin strands. 1. Let cooked meat cool just until you can handle it, and take out any bones.2. Hold the piece in place with one fork.3. Drag a second fork through it, following the grain, so it pulls apart in strands.4. Toss the strands with a spoonful of the cooking juices so they stay moist. Done when: The meat pulls apart with almost no effort. If it fights you, it needs more cooking time. Safety: Meat straight from the pot holds steam inside; open it up and let it cool for a few minutes first.How to shred cooked meat with two forks: mistakes to avoidStep 12 of 14
Spoon the fat off the liquid in the pot. Return the pork, add the barbecue sauce and about 1/2 cup of the cooking liquid, and stir.
Step 13 of 14
Set the pot to sauté and , stirring, until the sauce clings to the meat.
simmer (how to simmer)
Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoidStep 14 of 14
Pile the pork on buns with coleslaw, pickles and extra sauce.
All done
Enjoy!
Made it? Sign in to rate it and leave a review.