Best Pulled Pork BBQ in a Pressure Cooker 2024

Ever wondered why pulled pork is such a beloved dish across BBQ joints and dinner tables alike?

Packed with protein and essential nutrients, pork takes center stage in many culinary traditions.

Historically, chefs have transformed even tough cuts of this versatile meat into mouth-watering feasts — and the stats don’t lie, with Americans consuming around 50 pounds of pork per person annually.

Now, let’s get your kitchen smelling like a Southern barbecue in a fraction of the time with a pressure cooker pulled pork recipe!

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Best Pulled Pork BBQ in a Pressure Cooker

Recipe by Samantha TrumpCourse: DINNERCuisine: american bbqDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

300

kcal

Pulled pork BBQ is made by seasoning pork shoulder with a rub, then slow-cooking it until tender. After shredding the meat, it’s often mixed with BBQ sauce. It’s typically served on buns with sides like coleslaw. The result is a flavorful, juicy, and easy-to-make meal.

Ingredients

• For the Rub
  1 tablespoon paprika
  1 tablespoon brown sugar
  1 tablespoon salt
  1 tablespoon black pepper
  1 teaspoon garlic powder
  1 teaspoon onion powder
  1 teaspoon chili powder
  1/2 teaspoon cayenne pepper (optional, for heat)

• For the Pork
  4-5 pounds pork shoulder (also known as pork butt)

• For the BBQ Sauce (Optional)
  1 cup ketchup
  1/2 cup apple cider vinegar
  1/4 cup brown sugar
  1 tablespoon Worcestershire sauce
  1 tablespoon lemon juice
  1 teaspoon smoked paprika
  Salt and pepper to taste

Directions

• 1. Prepare the Rub
  Mix the Rub: In a small bowl, combine all the rub ingredients: paprika, brown sugar, salt, black pepper, garlic powder, onion powder, chili powder, and cayenne pepper.
  Apply the Rub: Rub the mixture generously over the entire surface of the pork shoulder. Make sure it’s well coated.
• Cook: Cover and cook on low for 40 to 60 minutes, or until the pork is very tender and can be easily pulled apart with a fork.
• Shred the Pork
  Remove Pork: Once the pork is tender, transfer it to a large cutting board or bowl.
  Shred: Use two forks to shred the meat into bite-sized pieces. Discard any large pieces of fat.
• 4. Prepare the BBQ Sauce (if using)
  Combine Ingredients: In a saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, lemon juice, smoked paprika, salt, and pepper.
  Simmer: Bring to a simmer over medium heat, stirring occasionally. Cook for 10-15 minutes, until the sauce has thickened slightly.
• 5. Mix and Serve
  Combine with Sauce: Mix the shredded pork with the BBQ sauce, if using. Adjust to taste.
  Serve: Serve the pulled pork on buns with coleslaw, pickles, or any of your favorite BBQ sides.

Recipe Video

Notes

• For making pulled pork BBQ in an Instant Pot, use the “Sauté” function to sear the seasoned pork shoulder before pressure cooking. This adds extra flavor through caramelization. After searing, deglaze the pot with a bit of broth or vinegar to prevent the “burn” warning, then cook on high pressure for 60 minutes.

Transitioning from the grill to the gadget, this guide promises to deliver tender, flavorful pulled pork that could quickly become your next home-cooked crowd-pleaser.

So, grease your elbows, we’re diving deep into the smoky world of pulled pork—pressure cooker style.

Step 1. Choose the right cut of pork for pulled pork

When it comes to crafting the ultimate pulled pork BBQ, selecting the ideal cut is pivotal. The most revered stars in the realm of pulled pork are the boneless pork shoulder or pork butt.

These robust siblings boast a higher fat content that translates into succulent, tender meat post cooking, making them perfect for this purpose.

Taking a gander at the meat shelves, you might encounter the pork shoulder adorning labels such as “picnic shoulder” or “picnic roast.”

Aim for the boneless versions; they save you time and make your preparation breezy.

The pork butt, often dubbed “Boston butt,” invites a symphony of flavors when cooked low and slow, or in this case, under pressure – setting the stage for a pulled pork masterpiece.

Keep in mind:

• Pork shoulder – Ideal for shredding
• Pork butt – Renders a moist, flavorful result
• Look for cuts with marbling for optimum tenderness

In short, swerve straight to the pork shoulder or pork butt, and you’re halfway to hosting a BBQ pulled pork bonanza that will have your guests coming back for seconds (or thirds!).

Here’s a swift table guide:

Choose wisely, and your pulled pork will be talked about until the next BBQ rolls around!

Check out: BENIFITS OF PRESSURE COOKING FOOD

Step 2. Prepare the dry rub for seasoning the pork

Alright, let’s talk about making that magical dry rub for your pork recipe.

First thing’s first: pork is the culinary rockstar with about 26 grams of protein per 100 grams, and it’s also a good source of vitamins and minerals.

Here’s a quick and punchy step-by-step to get your dry rub ready:

1. Gather your ingredients: You’ll need brown sugar for sweetness, kosher salt for balance, chili powder for a little kick, garlic powder, and onion powder for depth, and some good old black pepper for that slight heat.
2. Mix it up: In a bowl, toss together:
   • 1/4 cup brown sugar
   • 2 tablespoons kosher salt
   • 1 tablespoon chili powder
   • 1 teaspoon garlic powder
   • 1 teaspoon onion powder
   • 1 teaspoon black pepper
3. Whisk it good: Grab a whisk or a wooden spoon and mix those ingredients until they’re best friends.
4. Quality Check: Give your rub a quick taste and adjust the seasonings if needed. You’re the boss of your rub.

That’s it! Your dry rub is ready to transform any pork shoulder or pork butt into a mouth-watering masterpiece. Rub it generously on the pork pieces before they hit the pressure cooker, and let the magic unfold.

Step 3. Make the BBQ sauce for flavoring and saucing the pulled pork

When you’re gearing up to make your pulled pork extra scrumptious, choosing the right BBQ sauce is key for both taste and health.

For a flavor that’ll knock your socks off, you might want to reach for a tangy, slightly sweet sauce with a smoky undertone. Ingredients to look for include tomato paste, vinegar, molasses, and an array of spices.

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Here’s a quick rundown of some BBQ sauces to consider:

BBQ Sauce Options

1. Homemade Healthy BBQ Sauce: Take the reins on your health by making your sauce from scratch using fresh ingredients, less sugar, and opting for natural sweeteners like honey or maple syrup.
2. Organic Store-Bought BBQ Sauce: Provides a middle ground, often containing fewer preservatives and additives.
3. Classic Sweet and Smoky: These are your traditional, popular sauces that prioritize taste over health, typically higher in sugar.

When it comes to health, watch out for the sugar and sodium content on the label. The less of these, the better for your overall wellbeing, especially if you’re monitoring your intake.

Pro Tip: Mix your favorite BBQ sauce with apple cider vinegar to thin it slightly – it’ll give you that zing and make your sauce go further without overloading on sugar and salt.

Cook the pork under pressure in the pressure cooker

Cooking pork in a pressure cooker not only saves time but also ensures that you get tender, juicy meat perfect for pulling.

For a standard boneless pork shoulder, weighing about 3 to 4 pounds, you’ll generally want to cook it on high pressure for about 60 minutes.

However, the cook time can vary depending on the size of the pieces. If you have cut the pork shoulder into smaller pieces, the cooking time may be reduced to about 40-45 minutes.

If you want your pulled pork to be extra succulent, once the cook time has elapsed, it’s important to let the pressure release naturally.

This means you should wait for the pressure to drop without any intervention, which typically takes around 15-20 minutes. Use a natural release to ensure your pork remains moist and tender.

Here’s a quick guide for cooking times:

Remember, these times are estimates. Always check that your pork reaches an internal temperature of 145°F, as recommended by the USDA, to ensure it’s safe to eat.

A juicy, perfectly cooked pork shoulder in a pressure cooker is well within reach with these simple guidelines.

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Shred the cooked pork into pulled pork

When you’ve perfectly cooked your pork in the pressure cooker, transforming it into mouth-watering pulled pork is a final, satisfying step. Here’s a snappy guide to shredding your tender pork:

1. Remove the Pork: Carefully transfer the cooked pork shoulder or pork butt onto a large cutting board, ideally with a pair of sturdy tongs.
2. Let It Rest: Give your pork a short rest to allow the juices to redistribute, making the meat even more tender and easy.
3. Pick Your Tools: Grab two forks or specially designed meat claws for shredding.
4. Shred Away: Insert your tools into the meat and pull apart in opposite directions. The pork should fall apart easily into thin strips or smaller pieces – that’s your sign it’s perfectly done!
5. Discard the Fat: As you shred, you’ll notice some fat – be sure to remove any excess to ensure the best texture and flavor.

For an extra touch, consider these decorative twists:

• Serve on a rustic wooden board for a homestyle look.
• Garnish with fresh herbs like cilantro or parsley, aa splash of color.
• Drizzle extra BBQ sauce on top for a glossy, appetizing finish.

And remember, the best-pulled pork is not just tasty but also looks inviting on the plate!

Serve the pulled pork with your favorite sides and garnishes

Craving a mouth-watering pork dish? Let’s dive into some quick facts before you dish out that delicious pulled pork.

Statistically, pork is the most commonly consumed red meat worldwide – it’s a staple in many diets.

Nutrition-wise, pork packs a punch with protein, essential vitamins, and minerals, supporting muscle growth and overall health. Around 85 grams (a standard serving) holds about 25 grams of protein, not to mention B vitamins, zinc, and iron. Now, onto the main event!

Serve your perfectly pressure-cooked pulled pork alongside your favorite sides and garnishes. Here’s how to make your meal unforgettable:

1. Creamy Coleslaw: Adds a crunchy, tangy contrast to the rich pulled pork.
2. Baked Beans: Their sweet and smoky flavor complements the savory meat.
3. Cornbread: A classic, fluffy side that’s perfect for sopping up BBQ sauce.
4. Mac ‘n’ Cheese: A creamy and cheesy delight that pairs excellently with pulled pork’s texture.
5. Pickles & Onions: These provide a sharp, zesty bite that cuts through the pork’s fattiness.
6. BBQ Sauce: Extra sauce on the side is non-negotiable—you’ll want it for dipping or drizzling.

For garnishes, sprinkle chopped parsley or green onions to add freshness and a pop of color.

A squeeze of lime can enhance flavors, while a dash of hot sauce will kick it up a notch. Build the ultimate pork sandwich, or simply plate it up – whatever you choose, these sides and garnishes will make your pulled pork the star of the show!

Explore different ingredients and techniques for flavor enhancement

When it comes to amping up the flavor of your dishes, the right ingredients and techniques can make all the difference. Here’s a quick rundown of some popular choices:

Ingredients:

1. Salt: A pinch of kosher salt can bring out the natural flavors of ingredients.
2. Acid: Lemon juice or apple cider vinegar can add a zesty kick and depth.
3. Herbs: Fresh or dried, herbs like basil, thyme, and oregano infuse dishes with aromatic flavors.
4. Spices: Black pepper, chili powder, and garlic powder offer heat and complexity.
5. Sweeteners: Brown sugar or honey can balance out acidity and spice.
6. Umami boosters: Soy sauce and mushrooms contribute to a savory taste.
7. Fats: Olive oil or butter can carry and meld flavors together.

Techniques:

1. Browning: Searing meat or vegetables caramelizes their natural sugars, enhancing taste.
2. Reducing: Simmering sauces and broths concentrates flavors.
3. Layering: Adding ingredients at different stages builds more nuanced profiles.

Whether you’re sprinkling a dash of onion powder or deglazing with a spoonful of apple cider vinegar, experimenting with these elements can take your cooking to new heights of deliciousness.

Tips and tricks for storing and reheating leftover pulled pork

For the best in both health and taste, store your leftover pulled pork in an airtight container and pop it into the fridge.

It’s good to stay on the safe side and use it within three to four days. If you’ve got more than you can handle in that time, freeze it! Pulled pork can chill out in the freeze zone for about three months.

When it’s time to bring those succulent pork pieces back to life, reheat them slowly on the stove with a splash of apple cider vinegar or your favorite BBQ sauce to keep it moist.

A few minutes with a wooden spoon in action, and you’ll be ready for round two of that pork perfection.

What is the best cut of pork for pulled pork?

Hankering for some tender, fall-apart pulled pork? Go for the pork shoulder, also lovingly known as pork butt.

This mighty cut strikes the perfect balance between fat and meat, making it ideal for slow and low cooking methods like pressure cooking or slow cooker magic.

That marbling translates into juicy, flavorful shredded pork that begs for some brown sugar and BBQ sauce.

How long does it drink to cook pulled pork in a pressure cooker?

You’re in a hurry, and your stomach is growling for some BBQ pulled pork sandwich action.

Grab your electric pressure cooker and toss that pork shoulder in. Depending on the size of your pork pieces, cooking time can vary slightly.

But expect a whole shoulder to reach that ‘pull apart with a fork’ stage in about 60 to 90 minutes using high pressure. Remember, patience is a virtue—even with pressure cooking.

Can I use a slow cooker instead of a pressure cooker?

Absolutely! If you prefer the set-it-and-forget-it approach, a slow cooker is your best buddy.

Cooking a pork butt low and slow allows all those flavors to meld beautifully. Expect to give that pork shoulder a good 8 to 10 hours on low to get it just right.

While it takes more time, the slow cooker delivers a deeply infused flavor that’s worth the wait.

Can I make pulled pork in advance and refrigerate it?

For sure! When you’re prepping for the big game or planning a backyard bash, making your pulled pork in advance can be a lifesaver. Cook it, shred it, then cool it down.

Slip it into the fridge in an airtight container, and you’re good to go for a couple of days. When you’re ready to serve, gently reheat the pork with some added BBQ sauce to keep it moist, and get ready for compliments.

With these guidelines tucked in your apron pocket, you’re all set to handle your pulled pork like a kitchen champ!

How long does it take to cook pulled pork in a pressure cooker?

Cooking pulled pork in a pressure cooker significantly reduces the time it takes to achieve that tender, fall-apart meat compared to traditional slow cooking methods.

When it comes to the question of how long it takes to cook pulled pork in a pressure cooker, it generally varies depending on the weight and cut of the pork.

Pressure Cooker Pulled Pork Timings:

It’s essential to consider that after the initial cook time, you should allow the pressure cooker to release the pressure naturally for the extra time indicated above to ensure the pork finishes cooking and retains its moisture.

Once the natural pressure release is complete, and the pork is tender enough to be shredded effortlessly with a fork or slotted spoon, it’s ready to be mixed with BBQ sauce and served hot as a delicious pork sandwich or over rice.

Consensus in the pressure-cooking community suggests that a boneless pork shoulder cut into 2-inch pieces optimizes both the cook time and the texture of the shredded pork, yielding perfectly cooked pulled pork in less time than a whole cut would require.