Best Pulled Pork Pressure Cooker Recipes

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 PULLED PORK (PORK BUTT)

Steps:

• If necessary, cut pork butt into pieces so it will fit into pressure cooker.
• Rub with spices.
• Place in pressure cooker; add water until just covered.
• Don't over-fill pressure cooker; check owner's manual if you're unsure.
• Bring to pressure; reduce heat and cook 1 hour.
• Allow 15 minutes natural pressure release: DO NOT rush this.
• Take meat out of cooking liquid. Reserve cooking liquid.
• Shred meat with two forks. Add barbecue sauce; add extra seasonings as desired. Add a little cooking liquid back in if you feel it's too dry.

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.

PULLED PORK IN WOLFGANG PUCK PRESSURE COOKER

Steps:

• Season meat with salt and pepper, if your rub doesn't contain it.
• Rub meat on all sides with your chosen seasoning.
• Let stand under refrigeration for at least 30 minutes, or up to 60 minutes.
• Brown meat in large pan on top of the stove.
• Deglaze the pan with water or wine. Pour into cooker.
• Transfer meat to cooker.
• Add the entire can of chicken broth.
• Put on lid and set to seal.
• Select meat function, and set timer on cooker to 60 minutes.
• Unplug cooker at end of cooking time.
• Open lid when pressure has dropped, as per instruction manual.
• Leave liquid in cooker.
• Remove pork and shred.
• Return pork to cooker.
• Mix well with liquid in cooker.
• Add 1 to 2 20-ounce bottles of premium quality barbecue sauce, depending on consistency desired.
• Mix well.
• Plug cooker in, and set to warm function.
• Put on glass cover and let stand for at least 15 minutes.
• Yield: About 15 to 20 generous sandwiches.
• NOTE: "Country style pork ribs" really aren't ribs at all. They're cut from the pork shoulder and are much more affordable.

PULLED PORK SANDWICHES - PRESSURE COOKER

Steps:

• Place pork in the cooking pot and set to "Brown." Saute the pork, turning until the pork is browned on all sides.
• Add the beef broth, water, salt, pepper, and onions, and set to high pressure (80kpa). Cook for 45 minutes. Use quick-release method to release the pressure.
• Remove lid and check that the internal temperature of the pork is 170-175 degrees F. If not, bring to high pressure again and cook an additional 5-10 minutes.
• Remove pork and pull apart into shreds, using two forks. Discard remaining liquid from pot.
• Place the tomato sauce, mustard, brown sugar, and worcestershire in cooking pot and set to "Brown." Stir and cook 4-5 minutes or until warmed throughout and sugar is melted. Add pork, mix with sauce and heat through.
• Spoon pork and sauce onto sandwich buns and serve.

PRESSURE COOKER TACO PULLED PORK

Steps:

• Trim excess fat from pork; divide meat into 4 equal portions. Season each portion with salt.
• Heat canola oil in a skillet over medium-high heat. Cook pork, working in batches, until brown crust forms, about 8 minutes per side. Transfer to a plate and coat evenly with taco seasoning.
• Pour broth into a pressure cooker with rack insert; place pork on rack. Place lid on pressure cooker and lock; bring to low pressure over medium-low heat until pork is tender and shreds easily, about 45 minutes. Let pressure come down naturally, about 15 minutes. Shred pork using 2 forks.

PRESSURE-COOKER CUBAN PULLED PORK SANDWICHES

Steps:

• Cut pork into 2-in.-thick pieces; season with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches, removing from pressure cooker., Add orange and lime juices, stirring to scrape browned bits from bottom of cooker. Add garlic, rum if desired, coriander, white pepper and cayenne pepper. Return pork and any collected juices to cooker. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Remove roast; when cool enough to handle, shred with 2 forks. Remove 1 cup cooking liquid from cooker; add to pork and toss together., Cut each loaf of bread in half lengthwise. If desired, spread mustard over cut sides of bread. Layer bottom halves of bread with pickles, pork, ham and cheese. Replace tops. Cut each loaf into 8 slices.

PRESSURE COOKER PULLED PORK WITH ROASTED BRUSSELS SPROUTS AND CHEESE GRITS

Steps:

• For the pulled pork: Heat an electric pressure cooker on the saute mode. When hot, add the olive oil. Add half of the pork along with 1 tablespoon of the salt, 1 teaspoon of the chili powder, 1/2 teaspoon of the garlic powder and 1/2 teaspoon of the onion powder. Saute until the meat a little browned, about 10 minutes. Set the meat aside on a plate. Add the remaining meat, salt, and chili powder, garlic powder and onion powder and cook until the meat browned, 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 the barbecue sauce over the top and toss to coat. Serve.
• 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.
• For the Brussels sprouts: Preheat the oven to 375 degrees F. Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil and some salt and pepper. Roast until brown, about 35 minutes.
• For the cheese grits: Bring the chicken stock to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the pepper jack, Cheddar, mascarpone, heavy cream and butter. Season with the salt. Cook for another 3 to 4 minutes. Keep warm until ready to serve.
• To serve, spoon some grits onto a plate then top with pork and sprinkle with the Brussels sprouts.

PRESSURE-COOKER ITALIAN PULLED PORK SANDWICHES

Steps:

• In a small bowl, combine fennel seed, steak seasoning and cayenne if desired. Cut roast in half. Rub seasoning mixture over pork. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining pork. Press cancel., Return all to pressure cooker. Add peppers, onions, tomatoes and water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Let pressure release naturally. A thermometer inserted in pork should read at least 145°., Remove roast; shred with two forks. Strain cooking juices; skim fat. Return cooking juices, vegetables and pork to pressure cooker; heat through. Using a slotted spoon, serve pork mixture on buns. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

PRESSURE COOKER BBQ PULLED PORK

Steps:

• 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.
• 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 1/2 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.

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 TROPICAL PULLED PORK SLIDERS

Steps:

• Rub roast with garlic and lemon pepper. Transfer to a 6-qt. electric pressure cooker; top with pineapple and orange juice. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally. A thermometer inserted in pork should read at least 145°. , Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork and cooking juices to pressure cooker. Stir in salsa; heat through. Serve with rolls. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

PRESSURE COOKER PULLED PORK

Steps:

• In a small bowl, mix together the brown sugar, paprika, chili powder, cumin, salt and pepper. Rub the mixture all over the pork pieces. In the pressure cooker, whisk together the cider vinegar, water, ketchup and liquid smoke. Add the apple slices. Add the pork pieces into the pot. Seal the lid, and bring the pressure cooker up to high pressure over medium-high heat. When the cooker reaches high pressure, lower the heat to medium-low or lower, and cook for 45 minutes. If needed, adjust the heat to keep at high pressure. Remove the pressure cooker from the heat and allow it to sit with the lid still locked for 15 minute to naturally release the pressure. After 15 minutes, quick release any remaining pressure. Remove the lid and place the pork to a large bowl. Return the pressure cooker to the stove without the lid. Skim off any fat from the top of the sauce in the cooker. Bring to a boil and simmer until the sauce has thickened and reduced to approximately 2 cups, 10 to 15 minutes. When the pork is cool enough to handle, shred into bite-sized pieces. Pour 1 cup of the sauce over the pork, and serve the rest on the side. You may also serve with your favorite barbecue sauce. Spoon the pork onto the buns and serve.

PULLED PORK - PRESSURE COOKER RECIPE - (4.2/5)

Steps:

• Mix together the rub ingredients in a small bowl. Rub into the pork pieces. Let sit at room temperature for 30 minutes (you can let it sit longer, but refrigerate). Select the brown/saute function and add oil to the cooking pot. When the oil is hot, brown pork on all sides, about 3 minutes per side. Brown each piece individually. Add 1 cup barbecue sauce and 1/2 cup water to the pot. Add browned pork and any accumulated juices to the pot. Select High Pressure and set the timer for 75 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release to release pressure (this took approximately 20 minutes). When valve drops carefully remove lid. Carefully remove the meat from the pressure cooker and shred with two forks, discard excess fat as you shred. Strain cooking liquid, reserving 1/2 cup. I used a fat separator to separate fat from the juices. Place shredded pork in the cooking pot with remaining 1 cup barbecue sauce and reserved 1/2 cup cooking liquid. Cover and lock lid in place. Select High Pressure and set timer for 2 minutes. When beep sounds, use a quick pressure release. When valve drops carefully remove lid. Serve on the rolls topped with coleslaw!

PRESSURE COOKER PULLED PORK RECIPE - (4.5/5)

Steps:

• Mix together the seasonings. Cut the pork butt into at least 4 pieces and coat them want the seasoning. Refrigerate at least 1 hour or overnight. Heat the pressure cooker to HOT. Add 1 tablespoon of olive oil. Remove the meat from the marinade, reserve the leftover liquid. Brown the meat on all sides. Add in the remaining marinade, and set the pressure cooker to high for 60 minutes. When the time is up, turn off the heat and fully natural release (about 15 minutes). Open the lid carefully and try to shred the meat with two forks. If it is not shredding easily, cook for an additional 10 - 20 minutes on high, fully natural release. Shred the pork. Defat the liquid in the pressure cooker. Add back the shredded pork and mix thorough. Serve on a toasted bun.