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

Pulled Pork - Pressure Cooker Recipe - (4.2/5) image

Provided by PineyCook

Number Of Ingredients 14

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RUB:
2 tablespoons brown sugar
1 teaspoon hot paprika
1 teaspoon chili powder
1 teaspoon garlic powder
Dash cayenne
Salt and pepper, to taste
PULLED PORK:
2 tablespoons vegetable oil
4 pounds pork shoulder, cut around the bone into two or three pieces
2 cups barbecue sauce, divided
1/2 cup water
Coleslaw, for sandwiches
Rolls, really good crusty Italian ones for sandwiches

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!