Pressure Cooker BBQ Pulled Pork
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon garlic powder
- 1tablespoon onion powder
- 2teaspoons hot or sweet smoked paprika
- 2teaspoons kosher salt, plus more to taste
- 1teaspoon black pepper, plus more to taste
- 3 to 4pounds boneless pork shoulder, trimmed of skin and excess fat and cut into 4 large chunks
- 2tablespoons vegetable oil
- 1yellow onion, chopped
- 1(12-ounce) can dark soda, like Dr Pepper, root beer, cola or birch beer
- ½ to 1½cups homemade or store-bought barbecue sauce
- Hot sauce (optional)
Nutritional analysis per serving (8 servings)
593 calories; 40 grams fat; 13 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 35 grams protein; 693 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix the garlic and onion powders, smoked paprika, salt and pepper in a large bowl. Add the pork and turn to coat in the spice mix. Put the oil in a 6- or 8-quart electric pressure cooker and turn on the sauté setting to warm the oil. (Use the “normal” heat setting if your pressure cooker has that option.) Working in batches, add the pork and brown on two sides, about 2 minutes per side. If the bottom of the pan gets too dark or you get a “hot” or “burn” warning, turn the heat down to “less,” if your pot has that option, or turn it off entirely and allow the pork to continue searing. Turn it back on if the pot cools too much.
- Step 2
Add the onion to the pot. Add the soda and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes. Open the lid. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl. Using two forks, coarsely shred the meat. Add ½ cup barbecue sauce and a few spoonfuls of the cooking liquid to moisten. (Discard remaining cooking liquid.) Taste and add salt, pepper, hot sauce, and more barbecue sauce as you like. Serve with soft rolls and extra sauce on the side.
Private Notes
Comments
Since the recipe didn’t say to put the pork back in the cooker, my pulled pork was very oniony and the meat was raw and I was hospitalized. The recipe didn’t say to open the can of soda before putting it in the pressure cooker. Oops! After I received the insurance settlement, I rebuilt my kitchen and tried it again with the pork in the pot and opening the soda can and pouring the liquid in this time. It was much better and there were no explosions or hospital visits.
After shredding it, put it in a tray and stick it under the broiler for 5 minutes. Makes a huge difference in texture.
That was my first homemade pulled pork and I loved it!! This recipe is fabulous and so easy. After receiving some very good advice from a few friends I have decided to season the meat and let it rest for ~6 hours or so. I then seared the meat in my cast iron skillet, put aside, then cooked the onion and deglazed using beer (winter ale) rather than a soda. Dump everything in pressure cooker and followed all instructions. Best choice I have made this week ;).
This is the first recipe from the Times that I can absolutely say without hesitation, DON'T make it. I used a top-notch pork product and followed the recipe as written, and it has no flavor whatsoever, or at least none to identify. I've been cooking for decades (yes, I'm that old) and have never been disappointed. So tomorrow I will commence fixing it. The written recipe needs to be rewritten with step-by-step instructions for those less skilled in the kitchen. Read the comments below.
I was very worried it would be too sweet but I made this exactly as stated. The flavor was excellent and the family all loved it. I made it the day ahead and reheated, covered, in a slow oven while I got the rest of the meal on the table the next day. Very easy to make in the pressure cooker and, holding the BBQ sauce to the side, will be on my regular meal prep rotation as a versatile protein.
Bone in is always better; two hours on low pressure; don't trim fat. Cut up and put in fridge, then skim off the fat. Reheat if you like = Melts in your mouth! And the pork jelly is superb.