Yields:
1 Serving
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
1 Hr 10 Mins
Total Time:
1 Hr 20 Mins
The EASIEST and BEST pulled pork you will ever make in a pressure cooker… You won’t be disappointed!
Ingredients
Adjust Servings
Instructions
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Remove the fat cap from the pork shoulder, then shake on and rub in however much you prefer of garlic salt, black pepper, cumin, smoked paprika (use a lot of it for a smoky flavor), and chipotle powder (use sparingly unless you like it spicy). Be sure to coat the whole pork shoulder... then let it sit at room temperature for 30 mins to dry brine. You can also dry brine in the refrigerator if you need to hold it longer before you cook.
- Set your pressure cooker to the sauté setting, and add your oil. When it is hot, sear every side of the meat. This simulates the crust you would get if you smoked it. It's not the same, but it's adds to the texture. Once you complete the sear, set the meat aside for a moment.
- Add 1 cup of water to the pot and deglaze with a spatula, scraping up all the brown bits. Then add onions and tomatoes to the liquid and place the seared pork on top of them. Lock down the lid and set the pressure cooker for 1 hour on high pressure.
- Once it's finished, release the pressure, and set the pork aside to rest.
- Now we are going to make the BBQ sauce. Set the pressure cooker back on sauté to keep the heat going in the liquid and veggies left behind. Dissolve the cornstarch in water and add to the mixture. Add mustard and tomato paste, and use an immersion blender to make a smooth sauce. If it's too thin, you may need to cook it a little longer stirring regularly.
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Pull your pork with two forks or your favorite shredding device. Serve it up hot and fresh, slathered in BBQ sauce!
