How do you get juicy, tender, flavorful pulled pork in under 2 hours? You pressure cook it. I'd happily enter this recipe in any barbecue competition, though I'd rather save the pork for myself! 

This recipe from the book Pressure Cooker Perfection by the Editors at America's Test Kitchen is a winner.  Even better for us in Ohio, it can be made inside, year round. My dad made sure to ask for some for his Father's day meal, and we'll be enjoying it many more times to come. 

The pork is simply prepared with a sweet-spicy rub, the juices that result from containing all the flavor in the pressure cooker get boiled down to make fantastic barbecue sauce. Slow and low definitely has its place, but I'm glad to be able to bring the barbecue inside in a fraction of the time most other pulled pork recipes call for. 

Serves 6-8 

Step 1: Gather ingredients

You'll need:

3 Tbsp. packed brown sugar, plus extra as needed (I used light brown sugar.)
2 Tbsp. paprika
2 Tbsp. chili powder
2 tsp. ground cumin
Salt and pepper
1 (4-pound) boneless pork roast (often labeled Boston butt), trimmed and cut crosswise into 4 pieces
3/4 cup cider vinegar, plus extra as needed
1/2 cup water
1/2 cup ketchup
1/2 tsp. liquid smoke 
6-8 hamburger buns (we like King's Hawaiian) 
<p>How long does one reduce the sauce, and does anyone have suggestions on how to remove the oil/fat from the sauce without chilling it?</p>
<p>As per the final step, the sauce takes 15-20 minutes. I pour the sauce into a fat separator and reduce the sauce in a small saucepan. If you want to reduce in your PC, you can skim the fat off. I usually keep about one cup of liquid to pour over the pork after shredding, then reduce the rest for sauce. </p>
<p>I have made this a few times now with great results. It's the first thing I ever pressure cooked! I always adjust the barbecue sauce to our family's taste when I'm reducing it, adding garlic and onion powder, and more brown sugar. The meat is tender, juicy and delicious, and there's plenty of leftover sauce, which is great on grilled pork chops, ribs or for dipping. Thanks for an awesome recipe!</p>
<p>I just bought a 4 qt pressure cooker today and this is the first recipe I tried. It turned out fantastic. I eyeballed the measurements for the rub (I recently moved and must have lost my measuring spoons in the process). I used a Chipotle Chili powder and didn't have any Paprika. It turned out amazing. I couldn't even get the meat out of the pot without it falling apart, it was so juicy. I will definitely be making this again!</p>
<p>I did make this, didn't take a photo. I followed the recipe as written. It was not exactly to my taste, I think the chili powder isn't what I normally think of for BBQ. That said, the pork coupled with cole slaw and homemade beer bread made the guests happy and I was not embarrassed to serve it, just not a recipe I will make again.</p>
Thank you for a pressure cooker recipe! I use mine a lot. This will be perfect for the cold days of Winter when we are all wishing it was Summer.

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Bio: I have degenerative and chronic illnesses that rule most of my life. I love to spend time in the kitchen to relax and feed those ... More »
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