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.
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.
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. 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. Cover and lock lid in place. Select High Pressure and set timer for 2 minutes. When beep sounds, use a quick pressure release. When valve drops carefully remove lid.
- Serve on toasted rolls with additional barbecue sauce if desired.
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Today's pressure cookers aren't the scary pressure cookers you may remember. I'll share what I'm cooking up in my pressure cooker and I hope you'll share what you're cooking too.
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This looks yummy! I am intrigued with how you used the mixer for shredding. Do you just put chunks of the meat into the mixer bowl and use the flat beater?
Thanks! The roast is cooked in two pieces, and the meat is so tender, there is no need to cut it further, just use the flat beater.
Whoa! Brilliant idea on how to shred pork! I NEVER would have thought of that, but am totally stealing it from you. Thank you for shining the light!
Jeepers, ya learn something new everyday! As often as I use my pressure cooker, I have never thought to do pulled pork in it; I always thought the slow and low method was the only way. But, of course! Why not the pressure cooker way! Thanks, Barbara!
Thanks Barbara-with the Super Bowl just around the corner-this would be a quick and easy way to make pulled pork for sandwiches.
Pulled pork is one of my favorite things. I never would have thought to use my kitchen aid mixer to do the shredding! Thank you, thank you!!
This looks absolutely delicious! I love pulled pork!
Hi, I’ve been making pulled pork in my pressure cooker for a few years now, but different recipe. Equal parts chicken stock with apple cider vinager goes in, half of one of the small bottles of liquid smoke, a cup 1/2 or so of bbq sauce, and one bag of brown suger, or less, more to taste once you cook it a few times, see how much tag you like verses the sweet. I have a 7 quart pressure cooker so I buy anywhere between 4 to 8 lbs of pork shoulder with the bone in, more flavor. I have a rub I put on it the nigt before. The day of I put it on “Heat” on mine and brown the meat with the rub on it. Once it’s brown on all sides I put some bbq sauce on it, then add the liquids, however much I need to almost cover it. Cook for about an hour or so depending on how big it is. Take it out and it’s so tender it’s falling apart. Pull it apart with 2 forks, very easy to do, put in a large tupperware container, put some of the liquid from the pressure cooker on top to keep it moist. Put it on buns, add bbq sauce and serve. Taste almost like it was cooked outside with the help of the liquid smoke.
Thanks for sharing your recipe Darin. It sounds like a must try one day.
Your Welcome, and thank you for all of your recipes and the great blog and website. I’ve had my had my pressure cooker for a long time now, but never really used it till I got some health problems. Have to be in bed a lot so was looking for ways to cook a good meal without doing it all day long like I usually do, I love to cook. Almost a couple of years ago a girl I know online sent me a couple of recipes for the pressure cooker and I decided to try them out. These new computerized pressure cookers are really easy to use. I was and still am suprised how fast you can cook things and still get the flavor you want. One of the first things was a chicken in 20 minutes or so, with veggies, deboned it, threw the meat back in, made a little slurry, put it on the “soup” setting and had real chicken soup in under an hour, and it was so good. Been kinda hooked since, trying to find recipes I like, or recipes I can change and put in and make them faster in the pressure cooker. It’s just a lot easier, and only one pot to clean up. Thanks again for all the recipes to try out! “D”
I’ve been hooked on my pressure cooker lately and use it a lot with my personal chef clients. It’s invaluable when I want to do a pot roast or stew on a tight time schedule. For some reason though I never used it to do pulled pork. Until today! I did a 7# whole bone-in Boston butt roast and it turned out perfectly! I cut it into 3 pieces, rubbed it with some salt and garlic and covered it with water. I did it for 65 minutes with natural pressure release – it came out perfectly. I pulled all the meat after it cooled and will portion it for the freezer (I reserved the cooking liquid to add to the ziploc bags). I kept the seasoning simple so I can use it for BBQ’d pulled pork sandwiches, burritos, chili, etc. Made me want to go back to the grocery store and buy another one since they were on sale for $1.79 a pound! Love my pressure cooker!
Thanks Deb for sharing your great idea. I love having meats in the freezer ready to use.