Pulled Pork, Pressure Cooker

Welcome back and thank you so much for stopping by. After having made my pernil in the Instant pot, I thought I’d wanted to make barbeque pulled pork. Instead of taking hours, this was much quicker and I didn’t have to sacrifice taste and tenderness. The key, for me, was using liquid smoke to add the smoky flavor. The ingredients are different and I did a dry rub and only marinated it for about 10 minutes. The size of the pork was less than before, so it was a little bit quicker to make. Here’s my take on a barbeque style pulled pork. Serves 4-6 people. Cook time, 1 hour and 30 minutes.

• 4 lbs. Pork butt, bone in
• 3 Tbsp. Brown Sugar
• 2 Tbsp. Salt
• 1 tsp ground (dry) mustard
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp freshly ground black pepper
• 1 tsp paprika
• 1 tsp cumin
• 1/4 tsp cayenne pepper
• 2 Tbsp. Worcestershire sauce
• 1 1/2 tsp Wright’s liquid smoke
• 2 Tbsp. oil
• 1 1/2 cup broth (chicken, beef, or ham)

1. Whisk all dry ingredients and set aside. Clean and trim as much fat from the pork. I cut mine into two pieces so they fit in my 6 qt pot and can be seared easier. I also cut some slits into the meat to add more flavor throughout.

2. Rub the spiced seasoning all over the pork, making sure you get in the slits, too. We want maximum flavor. Set aside to marinate about 10 minutes or so. In the meanwhile, turn on the pot to the sauté feature to begin heating the pot.

2. Rub the spiced seasoning all over the pork. Set aside to marinate about 10 minutes or so. In the meanwhile, turn on the pot to the sauté feature to begin heating the pot.

3. Add oil to the pot and when oil is heated, add the pieces of the pork and sear each side, for about 2 minutes each side. You can do in batches if you are you run out of space.

4. Remove the pork and set aside. Deglaze the pot using about 1/2 cup of the broth. Be sure to scrape the bottom well to get all that good flavor.

5. Now add the remaining broth, Worcestershire sauce and the liquid smoke.

6. Place trivet and pork on top of trivet , seal and pressure cook for about 50 minutes. Time will depend on size, but you do want to get the pork cooked at 145 degrees internal temperature. Allow for natural release between 10-15 minutes.

7. Remove the pork and allow to rest for at least 5-10 minutes, then remove and shred it up to desired size. You can use the reserved liquid to make your own gravy or barbeque sauce.

You can now enjoy the pork to your liking. We made sandwiches (below) at home with some toppings, garnishes and a little of the reserved liquid.

There are not limits to how you eat this super tender and tasty pork. I hope you give it a try and let me know how you like. Thank you again for stopping by. Buen provecho!