Fast, EASY and Delicious this Pressure Cooker Pulled Pork will have your family chowing down in less than 30 minutes on the best pulled pork east of the Pacific Ocean. Works in an electric or stovetop Pressure cooker or in an Instant Pot.
Pressure Cooker Pork Shoulder
No matter the cut of pork you are using: pork shoulder, boston butt or country style ribs, this pressure cooker pulled pork recipe will please the people.
I’ve been making barbecue in the crockpot forever and the family loves it, but it takes well over 24 hours to finish. This pressure cooker pork shoulder tastes virtually the same and is ready in literal minutes.
No more planning for days in advance for this dinner, just throw that Boston butt in the pressure cooker and get to jamming.
You might also need to know How Long Can Leftover Pulled Pork Last in the Fridge? I’ve got the answer right here.
Here’s What You’ll Need
- Pork: Choose a Boston Butt or Pork Shoulder cut of meat. Note that often the grocery will sell a smaller quantity if you purchase the country style ribs or a boston butt steak. These are the same meats, just cut differently and they all work.
- Broth or Water – always add liquid when pressure cooking. Using the broth will add some flavor.
- Seasoning – Garlic powder, Onion powder, salt, pepper.
- Power Seasoning – A-1 and Fish Sauce (Squid Brand)
Here’s How It’s Done
- Cut the meat into chunks and remove as much of the meat from the bones (if there are any bones) as possible.
- Put the meat and bones into the pressure cooker (bones add flavor, no worries, we don’t eat them).
- Add the seasonings
- Pressure cook on high for 25 minutes then allow a natural release.
- Remove and shred with forks. Save the liquid.
- Put shredded pork into a serving container and add back the cooking liquid until it is moist.
- Optional: Add BBQ sauce.
Frequently Asked Questions (FAQ’s)
You’ll want to use the super flavorful Boston Butt or Pork Shoulder cut. Note that often these same cuts of meat are cut into smaller pieces by the butcher and labeled as country style ribs, pork steaks or shoulder steaks.
Fish sauce adds a pop of flavor that you can’t beat. No worries, you won’t taste any fishy taste, you’ll only taste meaty goodness.
Yes! It freezes great! Put in a freezer safe package, squeeze out as much air as possible and freeze for up to three months.
It will last for 5 days if covered and refrigerated well.
That is entirely up to your own personal preference. Some people love a rich red bbq sauce (we like sweet baby rays) and some a lexington style vinegar sauce and some people prefer none at all
Yes! It sure does!
Tips and Tricks
- Although you remove the meat from the bones, add the bones into the pressure cooker because they add flavor to the meat as it cooks.
- Cut the meat into as even sized pieces as you can to allow for even cooking. I cut mine into chunks that fit in your hand.
- If you don’t have any broth but want that added pop of flavor, you can substitute a tsp of broth concentrate or a bouillon cube. If you do so, cut the salt in half and then taste at the end and add salt to taste.
- The fish sauce here is for umami (adds flavor), it doesn’t taste like fish and all you’ll notice is great flavor.
- If you prefer a chopped bbq instead of a shredded bbq, then chop instead of shredding at the end.
- You’ll want to serve your pressure cooker pulled pork with something with an acidic note like a good sharp coleslaw. It takes the edge off of the heavy meat.
- I don’t recommend using actual onions and garlic here and recommend the powder instead because it mixes in better and has a predictable taste per measurement.
- If your pressure cooker is larger than 5 quarts, add another 1/2 cup of water/broth.
PRO TIP: If you really want to amp up the flavor, add a 1/2 tsp of liquid smoke for a little taste of the great outdoors in your pressure cooking.
Watch Me Make This
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Pressure Cooker Pulled Pork
Ingredients
- 5 lbs Pork Use Pork Shoulder or Boston Butt (check for other cuts using the same meat – country style ribs or butt steaks for example if you can't find shoulder/butt or if those are too big)
- 1 cup broth use water if you don't have broth or see notes below.
- 1 tsp kosher salt more for tasting at the end
- 1 tsp ground black pepper more for tasting at the end
- 2 tsp garlic powder
- 2 Tbs A-1 thick and hearty variety is best, but any will work
- 2 tsp fish sauce
- 2 tsp onion powder
- 1/2 tsp liquid smoke Optional
- 1 bottle Sweet Baby Rays BBQ Sauce Optional
Instructions
- Cut the pork into 2-3" even sized chunks and remove the meat from any bones that may be in the cut of meat.
- Place the meat and all of the other ingredients into the pressure cooker. (except bbq sauce, if you plan to add it)
- Place and secure the lid, set on high pressure and once the cooker reaches high pressure, cook for 25 minutes. Then allow a natural release.
- Remove the meat from the cooker and reserve the juices. Place the meat on a cutting board and shred with two forks. Put the meat into a serving dish and add back as much of the cooking liquids stirring it as you go. Add as much as it takes for the meat to be juicy.
- If you prefer pulled pork with a sauce, add the sauce while it is hot and stir. We like to add a bottle of sweet baby rays sauce at this point. Then add salt and pepper to taste.
Notes
- Although you remove the meat from the bones, add the bones into the pressure cooker because they add flavor to the meat as it cooks.
- Cut the meat into as even sized pieces as you can to allow for even cooking. I cut mine into chunks that fit in your hand.
- If you don’t have any broth but want that added pop of flavor, you can substitute a tsp of broth concentrate or a bouillon cube. If you do so, cut the salt in half and then taste at the end and add salt to taste.
- The fish sauce here is for umami (adds flavor), it doesn’t taste like fish and all you’ll notice is great flavor.
- If you prefer a chopped bbq instead of a shredded bbq, then chop instead of shredding at the end.
- You’ll want to serve your pressure cooker pulled pork with something with an acidic note like a good sharp coleslaw. It takes the edge off of the heavy meat.
- I don’t recommend using actual onions and garlic here and recommend the powder instead because it mixes in better and has a predictable taste per measurement.
- If your pressure cooker is larger than 5 quarts, add another 1/2 cup of water/broth.
Nutrition
I’m trying to understand all of the ways that I may not sow peace as I should. Have you ever considered this?
When you look up “peace” in the Bible, it’s often a very personal and individual subject where God depends on YOU and ME to provide peace.
I know I’m not sowing peace when I say things meant to illicit fears in others. Much of what we hear in the news is fear based. Much of what we see on social media is fear based. I probably shouldn’t repeat those things to others. Maybe it’s best for me not to listen either.
I am not fear based and I am working to sow peace. That’s my new mantra.
Matthew 5:9
Blessed are the peacemakers, for they shall be called sons of God
