Introduction: Pressure Cooker Pulled Pork Recipe

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This pressure cooker pulled pork is truly amazing - it's done in around an hour! My oven pulled pork recipe can take hours and hours to do, so this is a great fast version.

Plus, it makes its own sauce as it cooks, so you know it's going to be delicious.

Don't have a pressure cooker? Check out my slow and low oven version of pulled pork - it is one of the most amazing things you'll ever cook. Honestly. :D

I've also got recipes for a standard sweet/spicy BBQ sauce, and a mustard BBQ sauce if you want to make those yourself, too.

P.S. Don't have a pressure cooker? I have a buying/using guide up for pressure cookers!

Step 1: Ingredients + Tools

  • 2 to 2.5 pounds pork loin, butt or shoulder - make sure that's the boneless weight!
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/3 cup apple cider vinegar
  • 1/4 cup water
  • 1/4 cup ketchup
  • 1 1/3 cups water
  • splash of liquid smoke
  • burger buns for serving
  • favorite BBQ sauce for serving (I'm using Sweet Baby Ray's Honey Chipotle today!)

I'm using a 2.2 pound pork loin here because it was on sale, but I much prefer the pork butt/shoulder. Pork loin doesn't have as much fat, so it will always be a little drier. :)

Step 2: Cut the Pork and Cover It With the Spice Rub

Cut the pork into three equal pieces. Mix up the spice rub - use your hands so you break up all the brown sugar chunks!

Coat the pork liberally with the spice rub - use all of it!

(If you're using another spice rub, just be sure to coat them well.)

Step 3: Combine the Liquid Ingredients and Add Everything to the Pot

In a 2 cup liquid measure, combine 1/4 cup ketchup, 1/3 cup apple cider vinegar and maybe 1/4 teaspoon liquid smoke. Add 1 1/3 cups waters, or enough to fill the cup up to the 2 cup line. :)

Stir well and pour into the pressure cooker.

Place the spice rubbed pork pieces gently into the liquid around the edges of the pot. (The middle will always be the hottest place, so this will help cook more evenly!)

Add in the excess spice rub, too!

Step 4: Lock on the Lid and Bring to Pressure

Lock on the lid and turn the heat to medium-high.

In a few minutes, steam will begin to come out the valves. Keep this heat going until the pressure indicator pops up.

Once it's up, turn the heat down to medium-low and cook for 25 minutes. (30-35 minutes if you're using an electric pressure or at a high altitude!)

Step 5: Turn Off the Heat and Naturally Release the Pressure

Turn off the heat and let the pressure release naturally. This can take 15-20 minutes.

(If you're using an electric pressure cooker, I recommend turning it completely off. Sometimes "warm" can be much hotter than you'd think!)

Once the pressure is released, open the top and pull out the pork. Is it starting to fall apart? If so, you're in good shape! If not, pop the lid back on and bring it to pressure again and cook for another five minutes.

When the pork is good, set it aside in a medium bowl to cool while you thicken the sauce. :)

Step 6: Reduce the Sauce and Shred the Pork

If you're worried about the fat, pour out the sauce into a small bowl and shove it in the freezer for a 15-20 minutes - the fat should float up to the top and harden.

I never do that, though. Fat is yummy, and especially helpful if you're using pork loin. :D

Turn the heat up high and reduce the cooking liquid until you have 3/4 - 1 cup of it left. I stopped at 1 cup. At this point taste it and add whatever else you like - more salt, sugar, spices, or vinegar.

While the liquid is reducing, shred the pork with two forks or your hands.

Step 7: Pour the Liquid Over the Pork and Enjoy!

I reduced my cooking liquid down to 1 cup and poured the whole thing over and mixed well. This sauce will keep the pork moist and add flavor, so it's okay if it pools in the bottom of the bowl.

Serve on buns with your favorite BBQ sauce and maybe some corn bread, mad and cheese and collard greens. That's my favorite way to eat it! I only had the collard greens this time but it was still perfect. :D