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PRESSURE COOKER BBQ PULLED PORK

PRESSURE COOKER BBQ PULLED PORK


  • Author: Diane Roark
  • Prep Time: 10 min
  • Cook Time: 60 min
  • Total Time: 1 hour 10 minutes
  • Yield: 12
  • Category: entree
  • Method: pressure cooker
  • Cuisine: American

Description

One hour of pressure to falling apart pulled pork.  A sweet and spicy dry rub is added for lots of flavors.


Ingredients

  • One tablespoon cumin
  • One tablespoon paprika
  • Tablespoon granulated garlic
  • 1 tablespoon chili powder
  • Two tablespoons brown sugar
  • One tablespoon kosher salt
  • One tablespoon Cajun seasoning
  • Two teaspoons black pepper
  • Crock-Pot Pulled Pork
  • 4 to 5-pound Pork Shoulder (Boston Butt, Pork Butt)
  • Large onion, chopped
  • One tablespoon Worcestershire Sauce
  • One tablespoon liquid smoke
  • 1-1/2 cup water
  • Bottle of your favorite BBQ sauce

Instructions

  1. Mix the rub ingredients together.
  2. Trim the fat off the pork as close as you can.
  3. Rub down the pork with the dry mixture.
  4. Cover all sides with the rub.
  5. Place the pork in the bottom of the pressure cooker.
  6. Add the chopped onion, Worcestershire sauce, liquid smoke, and 1-1/2 cup water.
  7. Place the lid on the pressure cooker and cook on high ONE hour.
  8. Release pressure naturally.  The pressure cooker will be extremely full.  Place a towel over the cooker when releasing pressure.
  9. The bone should easily pull away from the meat and come out.
  10. Remove the pork from the pressure cooker.
  11. Let it cool some and then pull the meat apart with your hands or two forks.  As you pull it, discard the fat.
  12. After you finish pulling it, you can stir in a bottle of your favorite BBQ sauce.  Don’t forget the coleslaw!

Notes

  • NO SMALLER THAN 6 QUART PRESSURE COOKER
  • To cook pulled pork even faster, cut it into several large pieces.  Be sure to season each side of all the pieces of pork.
  • Release pressure naturally.  The pressure cooker will be extremely full.  Place a towel over the cooker when releasing pressure.
  • Pulled pork should pull away easily from the bone.  It should easily be pulled into bite-size pieces using a couple of forks.
  • A pork butt, shoulder, lose about 35 to 40 percent of its weight after cooking it. If you use 4 ounces of cooked meat per sandwich which is four sandwiches per pound, you will need 6 pounds of cooked pork to get 24 sandwiches. This would be a 10-pound uncooked pork butt or shoulder. Be mindful that a lot of times people use 6 to 8 ounces per sandwich.  This 5-pound pork roast makes 12 sandwiches 4-ounce sandwiches.
  • If your pressure cooker is smaller than 6-quart DO NOT USE a 5-pound pork butt.

Nutrition

  • Serving Size: 4 ounces