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Pressure Cooker Pulled Pork

Ingredients · Serves 8 · Prep 20 min · Total 2 hr 5 min

  • Rub
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 2 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • ½ tsp black pepper
  • Pork
  • 4 lb boneless pork shoulder, trimmed of thick fat, cut into 4 even chunks
  • 1 tbsp vegetable oil
  • 1 onion, sliced
  • ¾ cup chicken broth
  • ¼ cup apple cider vinegar
  • 1 cup barbecue sauce, plus more for serving
  • To serve
  • 8 hamburger buns
  • coleslaw and pickles
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Pressure Cooker Pulled Pork

Steps

  1. Stir the rub ingredients together and rub them all over the pork chunks.
  2. Set the pressure cooker to sauté on high and add the oil.
  3. Brown the pork in two batches, turning a few times. Move it to a plate.
  4. Turn off the sauté setting. Add the onion, broth and vinegar and scrape the bottom until nothing sticks. This prevents a burn warning.
  5. Set the pork on top of the onions and pour any juices from the plate over it.
  6. Lock the lid and set the valve to sealing.
  7. Cook at high pressure. (The pot takes 10 to 15 minutes to come up to pressure before the countdown starts.)
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Pressure Cooker Pulled Pork

Steps, continued

  1. Let the pressure release naturally.
  2. Turn the valve to venting to release any pressure that remains, then open the lid away from your face.
  3. 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.
  4. Shred the pork with two forks, discarding any fatty pieces.
  5. 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.
  6. Set the pot to sauté and simmer, stirring, until the sauce clings to the meat.
  7. Pile the pork on buns with coleslaw, pickles and extra sauce.
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Pressure Cooker Pulled Pork

Steps, continued

  1. Cook to 145°F inside (check with a thermometer).