Recipes/Pressure Cooker Pulled Pork: Difference between revisions

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=Version 1=


==Ingredients==
==Ingredients==


* 2-3 lb boneless pork roast or shoulder cut into 3-4 inch chunks
* 4lb Pork Butt Roast, boneless or bone-in
* 2 tablespoons seasoning salt
* 3 tbs light brown sugar
* 1 tablespoon garlic powder
* 2 tsp salt
* 2 tablespoons brown sugar
* 1 tsp ground mustard
* 2 cups unsweetened apple juice
* 1 tsp black pepper
* barbecue sauce - see [[Recipes/Dr Pepper BBQ Sauce]]
* 1 tsp onion powder
* 1 tsp paprika
* 1/2 tsp garlic powder
* 1/4 tsp cayenne pepper
* 1 1/2 cups chicken broth
* 1 tbs Worcestershire sauce
* 1 tsp liquid smoke
* 2 tbs olive oil
* 1/2 – 1 cup BBQ sauce - see [[Recipes/Dr Pepper BBQ Sauce]]


==Directions==
==Directions==


* Place your pork chunks in your Instant Pot.
* Trim fat from pork roast and cut into 4 same size chunks.
* In a small bowl, combine seasoning salt, brown sugar and garlic powder. Sprinkle over pork and rub to coat, turning to coat all sides.
* Add all dry ingredients to a large bowl and whisk together. Add pork roast chunks to rub mix and coat well.
* Add apple juice in the bottom of the pressure cooker.
* Add 2 tbs olive oil to Instant Pot and set to saute. Once it indicates hot, add 2 pieces of the pork. Sear on each side for about 2 minutes each. Remove pork and set aside on a plate. Repeat with remaining pork pieces.
* Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook on high pressure and set the cook time for 60 minutes. It will take about 15 minutes for the Instant Pot to build pressure and begin the countdown.
* Once pork is seared and removed from pot, press cancel and add 1/2 cup chicken broth. Use a wooden spoon and deglaze the bottom of the pot. Make sure to scrape up all the bits. Then add remaining chicken broth. Worcestershire sauce and liquid smoke.
* When the cook time is up, allow the pressure to release naturally. This can take up to 15 minutes.
* Place pork chunks directly into the liquid in the pot, spacing out as best possible. Secure lid and make sure vent is set to sealing. Pressure cook/manual on high pressure for 60 minutes.Then let pressure release naturally for 20 minutes or until pin drops.
* When the pin drops, open the valve and remove the lid. Use two forks to shred the pork (you can do this right in the juice or on a cutting board) and toss with your favorite barbecue sauce. Serve.
* Remove pork to a large bowl and shred with 2 forks. Add your favorite BBQ sauce as desired. Or use the juice from the Instant Pot


==Notes==
==Notes==


* Use a pork roast or shoulder: Boneless pork roast or pork shoulder is the most widely used cut to use for pulled pork. Pork shoulder is inexpensive and relatively tough with a generous amount of fat, making it an ideal cut for pressure cooking or slow cooking.
Making the rub: Ingredients are brown sugar, onion powder, garlic powder, paprika, ground mustard, salt, pepper and a dash of cayenne. Whisk the dry ingredients together in a large bowl and add the pieces of pork. Use your hands and toss it all together for a couple of minutes. Make sure that seasoning mixture is well incorporated into the meat.
* Smaller chunks > one large roast: cutting your roast into smaller 2-4” pieces ensures that our pork will be fall-apart tender in the 60 minute cook time. It will be juicier and more flavorful, because more of the pork is exposed to the seasoning and the cooking liquid.
* Give the pork a good spice rub before cooking: Make sure you rub the pork chunks with the dry ingredients before adding the juice to your Instant Pot. This will ensure flavorful, extra-tender pulled pork once the meat has finished pressure cooking.
 
==Variations==
 
* Experiment with your favorite dry seasonings and make a homemade pork rub or or try a commercial  spice rub made specifically for pork. You can also substitute other types of juice, like in this recipe for Slow Cooker Pineapple Pulled Pork.
* Use a pork loin in place of pork shoulder or pork blade roast as listed here. It is not typically used for pulled pork as it is a leaner cut of meat, but I find it cooks up perfectly tender in the Instant Pot and is a great inexpensive swap if you can’t find pork shoulder.
 
 
=Version 2=
 
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==Ingredients==
 
* 1 tbsp kosher salt
* 1 tbsp packed light or dark brown sugar
* 1 tsp fresh ground black pepper
* 4 lb boneless pork shoulder/butt
* 1 tbsp veggie oil
* 1/2 cup water
* 1 cup bbq sauce - see [[Recipes/Dr Pepper BBQ Sauce]]
 
==Directions==
 
* Trim off any large pieces of fat from the surface of the pork. Cut the pork into 4 pieces. Sprinkle the salt, sugar, and pepper evenly over all sides of the pork, then pat the seasonings into the meat.
 
* Turn an electric pressure cooker on to sauté. Once heated, add the oil. Working in 2 batches, add the pork and sear on all sides, 1 to 2 minutes per side. Transfer the pork to a plate. Turn off the sauté function, then pour in the water and use a wooden spoon to scrape any browned bits from the bottom of the pot. Stir in the barbecue sauce, then return the pork to the pot.
 
* Lock the lid into place and make sure the valve is set to seal. Set to cook on HIGH pressure for 60 minutes. The cooker should take between 10 and 12 minutes to come up to pressure.
 
* Open the pressure release valve (quick release) as soon as the cook time is up. Transfer the pork to a clean cutting board or rimmed baking sheet. Set the cooker to sauté to boil and reduce the sauce by about half, about 10 minutes. Meanwhile, use 2 forks to shred the meat into bite-sized pieces. Discard any large pieces of fat.


* Return the shredded pork to the cooker and mix well with the sauce.
Making the sauce: make 2 servings of BBQ sauce - one for cooking the meat, and one for serving BBQ pulled pork


=Related Recipes=
=Related Recipes=
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* [[Recipes/Dr Pepper BBQ Sauce]]
* [[Recipes/Dr Pepper BBQ Sauce]]


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[[Category:Pressure Cooker]]


[[Category:Recipes]]
[[Category:Pork]]

Latest revision as of 00:28, 7 June 2020

Pressure Cooker Pulled Pork.jpg

Ingredients

  • 4lb Pork Butt Roast, boneless or bone-in
  • 3 tbs light brown sugar
  • 2 tsp salt
  • 1 tsp ground mustard
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 1/2 cups chicken broth
  • 1 tbs Worcestershire sauce
  • 1 tsp liquid smoke
  • 2 tbs olive oil
  • 1/2 – 1 cup BBQ sauce - see Recipes/Dr Pepper BBQ Sauce

Directions

  • Trim fat from pork roast and cut into 4 same size chunks.
  • Add all dry ingredients to a large bowl and whisk together. Add pork roast chunks to rub mix and coat well.
  • Add 2 tbs olive oil to Instant Pot and set to saute. Once it indicates hot, add 2 pieces of the pork. Sear on each side for about 2 minutes each. Remove pork and set aside on a plate. Repeat with remaining pork pieces.
  • Once pork is seared and removed from pot, press cancel and add 1/2 cup chicken broth. Use a wooden spoon and deglaze the bottom of the pot. Make sure to scrape up all the bits. Then add remaining chicken broth. Worcestershire sauce and liquid smoke.
  • Place pork chunks directly into the liquid in the pot, spacing out as best possible. Secure lid and make sure vent is set to sealing. Pressure cook/manual on high pressure for 60 minutes.Then let pressure release naturally for 20 minutes or until pin drops.
  • Remove pork to a large bowl and shred with 2 forks. Add your favorite BBQ sauce as desired. Or use the juice from the Instant Pot

Notes

Making the rub: Ingredients are brown sugar, onion powder, garlic powder, paprika, ground mustard, salt, pepper and a dash of cayenne. Whisk the dry ingredients together in a large bowl and add the pieces of pork. Use your hands and toss it all together for a couple of minutes. Make sure that seasoning mixture is well incorporated into the meat.

Making the sauce: make 2 servings of BBQ sauce - one for cooking the meat, and one for serving BBQ pulled pork

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