Pressure Cooker Pulled Pork

Pressure Cooker Pulled Pork

  • Cook Time

    1 hr 10 min

  • servings

    8

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What You'll Need
  • 1 (approx. 5 lbs) bone-in pork butt or shoulder roast, fat cap trimmed
  • Spicy Chili Rub
  • 1 tablespoon ground black pepper
  • 1 – 2 teaspoons cayenne pepper
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons dark brown sugar
  • 1 tablespoon dried oregano
  • 3 tablespoons paprika
  • 2 tablespoons table salt
  • 1 tablespoon granulated sugar
  • 1 tablespoon ground white pepper
  • 1 – 2 cups barbeque sauce, to serve
  • If necessary, cut pork roast into pieces to fit. Coat pork roast/pieces with Spicy Chili Rub.
What To Do
  1. Add meat to pressure cooker. Press BROWN* allow meat to brown on all sides. Add just enough water to cover the meat.
  2. Add cover and lock into position.
  3. Cook on MEAT** for 1 hour.
  4. Allow cooker to advance to WARM for 10 minutes.
  5. QUICK RELEASE steam, using the spatula to move the steam release valve. Then carefully remove lid, allowing steam to escape away from you. Always use oven mitts!
  6. Drain off juices, reserving about 2 cups.
  7. After cooking, as soon as the meat is cool enough to handle, “pull” the pork.
  8. Using 2 forks or your fingers, separate roast into muscle sections, remove fat, and tear meat into thin shreds.
  9. Place shredded meat in large bowl; toss with 1 cup barbecue sauce, adding reserved liquid until desired consistency is reached.
  10. Remaining sauce can be served separately.

 

*The SAUTE function may take 5 minutes to preheat

**Once pre-programmed button selected the unit will preheat before starting the cook cycle. Preheat times depend on cooking mode selected.