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.
Step 1: Gather Ingredients
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)