Best Bbq Pulled Pork In A Pressure Cooker Recipe 435 Recipes

PRESSURE COOKER PULLED PORK

Steps:

• Rub Pulled Pork Dry Rub: Mix all the dry rub ingredients and rub it all over the pork shoulder picnic pieces. Then, put the pork shoulder picnic in the fridge for 30 minutes to overnight.
• Heat up Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button). Make sure your pot is as hot as it can be when you place the pork shoulder meat into the pot (Instant Pot: wait until the indicator says HOT).
• Optional Step - Brown Pork Shoulder (See Tips): Add 1 tbsp (15 ml) olive oil into the pot. Ensure to coat the oil over the whole bottom of the pot. Add the pork shoulder pieces into the pot. Brown the pork shoulder on all sides. Remove and set aside.
• Add BBQ Sauce and Deglaze: Pour in half of the Pulled Pork BBQ Sauce and deglaze the bottom of the pot. Then, add in the remaining BBQ sauce mixture.
• Pressure Cook Pork Shoulder (See Tips): Place all the pork shoulder pieces into the pot. If you left the skin on, make sure the skin side is facing up. Close lid and pressure cook at High Pressure for 60 minutes (see notes). Turn off the heat and fully Natural Release (roughly 15 minutes).
• Fork Tender Check: Open the lid carefully. Take one piece of pork shoulder out and see if you can shred through the meat easily with two forks. If it is not fork-tender, cook for an additional 10 to 20 minutes at High Pressure, fully Natural Release.
• Shred Pork & De-Fat the Sauce: Use some cool Pulled Pork Shredder Claws or two regular forks to shred the pork shoulder meat. Use a fat separator to separate the fat from the BBQ sauce.
• Season, Reduce, Serve: Reduce the BBQ sauce to your desired thickness. Taste the BBQ sauce and add in additional brown sugar or kosher salt if desired. Place the pulled pork back into the BBQ sauce. Mix well and serve!

PRESSURE COOKER PULLED PORK SANDWICHES

Steps:

• Heat an electric pressure cooker on the saute mode. When hot, add half of the olive oil. Add half of the pork along with half of the salt, chili powder, black pepper, garlic powder and onion powder. Saute until the meat is very crisp and brown, about 10 minutes. Set the meat aside on a plate. Add the remaining olive oil, meat, salt, chili powder, black pepper, garlic powder and onion powder and cook until the meat is crisp and brown, another 10 minutes.
• Add the first half of the meat back to the pressure cooker. Add the garlic and onions and cook, stirring, for 2 minutes. Pour in the chicken stock. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual for 40 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, release the rest of the steam using quick release.
• Remove the lid from the pressure cooker. Remove the pork and onions to a baking sheet. Shred the pork with 2 forks, pour over the barbecue sauce and toss to coat. Serve with the buns and Pickled Jalapenos and Onions.
• If not serving right away, transfer to a 9-by-13-inch disposable aluminum pan, cover with foil and keep warm in the oven at 300 degrees F until ready to serve.
• Put the jalapenos and red onions in a 16-ounce wide-mouth mason jar.
• In a small saucepan, combine the vinegar, sugar, salt and 1 cup water. Bring to a boil, stirring until the sugar and salt are dissolved.
• Pour the hot liquid over the veggies in the jar, screw on the lid and set aside. When it has cooled to room temperature, transfer the jar to the fridge to chill for a minimum of an hour, which will allow the vegetables to pickle. The pickles will last in the fridge for 3 days. Serve them on pulled pork sandwiches.

PRESSURE COOKER BARBEQUE PORK

Steps:

• Season the pork with garlic powder, salt and pepper; place into a 4 to 6 quart pressure cooker. Fill with enough water to cover. Close the lid and bring up to 15 pounds of pressure. Cook for 1 hour. Release the pressure and drain off juices, reserving about 2 cups. Shred the pork and mix with barbeque sauce, adding reserved liquid if needed to reach your desired consistency.

PRESSURE COOKER PULLED PORK

Steps:

• Trim the pork shoulder of any excess fat.
• In a small bowl combine the paprika, brown sugar, salt, pepper, coriander, onion powder, garlic powder, and cinnamon, if using. Rub the mixture all over the pork.
• Combine the vinegar, water, and crushed red pepper. Pour the mixture into the pressure cooker insert.
• Place the pork roast in the pressure cooker. Set the pressure cooker to cook at high pressure for 80 minutes.
• Turn off the machine or unplug to keep it from going to the "keep warm" setting; let the machine pressure fall to normal naturally, about 20 to 25 minutes (see your pressure cooker manufacturer's instructions for specific guidelines).
• Strain the liquids into a fat separator, or strain into a bowl and skim the fat off the top.
• Shred or chop the pork; add the liquids back into the pork and stir to blend.
• Serve the pork on toasted or warmed split buns with your family's favorite sides for barbecue.

AWESOME PULLED PORK BBQ

Steps:

• Place pork in a slow cooker and season to taste with garlic powder, poultry seasoning, salt, and pepper. Add quartered onion, apple, and 3 celery stalks. Pour chicken broth into slow cooker.
• Cook on Low until very tender, about 8 hours. Transfer pork to a large platter and discard juice and vegetables. Shred pork with a fork and return to the slow cooker.
• Prepare barbecue sauce while pork is cooking. Melt butter in a large saucepan or small Dutch oven over medium heat; cook and stir 2 cups celery and 1 1/2 cups onion until onion is translucent, about 5 minutes. Add ketchup, water, vinegar, brown sugar, Worcestershire sauce, mustard, liquid smoke, and 1 tablespoon garlic powder; mix. Reduce heat to low and simmer, stirring occasionally, until sauce is thickened, about 10 minutes. Pour barbecue sauce over shredded pork.
• Continue cooking pork on Low heat until flavors combine, about 2 hours.

BBQ PULLED PORK IN A PRESSURE COOKER RECIPE - (4.3/5)

Steps:

• Cut the pork butt into several pieces and season with the garlic powder, onion powder and paprika to taste. Add the olive oil to the pan and brown each side of the pork pieces well. After browned, set the pork out to rest on a plate; add the garlic and onion to sauté until they are just translucent. Add 1 cup barbecue sauce and 1 cup water, and mix well, making sure to scrape the bottom of the pan and deglaze. The meat won't be covered, but it should be sitting in a delicious barbecue sauce mixture. Add the meat back to the pressure cooker and lock the lid. Bring to pressure and cook for 60 minutes Bring to 15 psi. Immediately reduce the heat to the lowest possible setting to maintain pressure, and set the timer for 1 hour. When the time is up remove the pressure cooker from all heat and follow the natural release method. When equalized, carefully open the lid and remove the meat, setting it aside. Cover with tin foil and let cool for 10 minutes. Shred using two forks. Add back some of the sauce and juices from the pot and place a heaping portion on your favorite sandwich roll.

PRESSURE COOKER PULLED PORK

Steps:

• Cut pork into 2-3 inch chunks.
• Sprinkle dry rub over all, and refrigerate at least 2 hours, or overnight.
• Add liquid smoke and chicken broth to cooker.
• Place seasoned pork chunks on top of liquid,as separated from each other as much as possible.
• Pour No Cook BBQ sauce over top, (#473481) secure lid.
• For Wolfgang Puck cooker, select meat function, and set timer for 60 minutes.
• Let pressure release naturally. Be patient, this is a must.
• For all other cookers, follow instruction manual.
• If additional time is needed, adjust accordingly.
• Remove meat from cooker and shred.
• Return meat to cooker, stir, and keep warm at least 15 minutes.
• Note; The amount of chicken broth needed, will depend on the size of your pressure cooker. Mine is a 4 qt You'll want enough liquid to keep pork from burning, but it does not need to cover pork, because the BBQ sauce breaks down.