Tender pulled-pork in a sweet root beer barbecue sauce cooked in the pressure cooker for a slow cooked taste in a fraction of the time.
Have you seen the new Recipe Girl Cookbook yet? It’s filled with wonderful recipes perfect for every day and special occasions. Lori recently gave me a copy of her cookbook to review. I’ve bookmarked several of the recipes to make, but her Root Beer Pulled Pork Sandiwch recipe seemed perfect for Pressure Cooking Today. I adapted it for the pressure cooker from her slow cooker recipe.
Making Root Beer Pulled Pork Sandwiches in an Instant Pot
I didn’t have onion soup mix on hand, so I used a dry onion soup mix substitute. I also cut my pork shoulder in to four pieces so it would cook more quickly and evenly in the pressure cooker (an America’s Test Kitchen tip). You get the great taste of the original recipe, but the cook time is reduced from 11 hours to only 50 minutes.
The Recipe Girl cookbook also has a slow cooker baked beans recipe that would make a perfect pressure cooker recipe. Also, Lori baked her chewy, delicious Snickerdoodle Blondies for us to eat at the Big Traveling Potluck last month. If you’re a Snickerdoodle fan, you should pick up the book and give them a try too.
Root Beer Pulled Pork Sandwiches in the Pressure Cooker
- 1 5- to 6-pound bone-in pork butt/shoulder roast
- 1 1-ounce envelope dried onion soup mix*
- Salt and freshly ground black pepper
- 1 cup root beer (I used Mug)
- 1 1/2 cups barbecue sauce, divided
- 10 regular-size hamburger buns, your favorite kind
Trim the pork roast of excess fat, getting rid of large, visible slabs. Place the roast on a work surface and cut in to four crosswise pieces.
Combine spices in a small bowl. Use clean hands to rub the spice mixture into the meat on all sides. Place roast in the pressure cooking pot.
In a medium bowl, whisk together the root beer and 1/2 cup of barbecue sauce. Pour over the roast in the pressure cooking pot.
Select High Pressure and set the timer for 50 minutes. When beep sounds, turn off pressure cooker and let the pressure release naturally for 15 minutes. Quick release any remaining pressure. When valve drops carefully remove lid. Carefully remove the meat from the pressure cooker to a large platter and shred with two forks, discard excess fat as you shredded. (You can also use your stand mixer to shredded the pork.)
Skim fat from the surface of the cooking liquid. (I used a fat separator to separate the fat.) Select Saute and simmer cooking liquid to reduce to about 1/2 cup.
Place shredded pork in the cooking pot with remaining 1 cup barbecue sauce and 1/2 cup cooking liquid. Stir to combine and bring to a simmer.
Serve on toasted rolls with additional barbecue sauce if desired.
*I substituted 1/4 cup dried minced onion, 2 tablespoons low-sodium beef bouillon granules, 1/4 teaspoon onion powder, 1/4 teaspoon parsley flakes, 1/8 teaspoon celery salt, 1/8 teaspoon paprika, 1/8 teaspoon ground black pepper, 1/4 teaspoon salt