Pressure Cooker BBQ Pulled Pork

Name: Pressure Cooker BBQ Pulled Pork
Prep time: 15 min
Cook time: 60 min
Total time: 90 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 1.5 kg pork shoulder (boneless); 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper (freshly ground); 1 cup BBQ sauce (your favourite brand); 1 cup chicken broth (low-sodium); 1 medium onion (chopped); 2 cloves garlic (minced)

90 min 8 servings Medium

All Recipes

Tender BBQ pulled pork made effortlessly in a pressure cooker, perfect for sandwiches or as a main dish.

Prep

15 min

Cook

60 min

Total

90 min

Servings

Difficulty

Medium

BBQ Pulled Pork is a classic dish that brings the flavours of summer BBQ into your kitchen all year round. Using a pressure cooker simplifies the process, allowing you to achieve tender, juicy pork in a fraction of the time it would take using traditional methods. This recipe is ideal for busy weeknights or weekend gatherings, offering a delicious and hearty meal with minimal effort. Serve it on a bun with coleslaw, or use it as a filling for tacos. The options are endless, and it's always a crowd-pleaser.

Ingredients

Servings

Pulled Pork

Instructions

Prepare the Pork

Trim excess fat from the pork shoulder and cut it into large chunks.

Pro tip: Searing the meat adds depth of flavour.

Sear the Pork

Heat olive oil in the pressure cooker on sauté mode. Sear pork chunks until browned on all sides. Remove and set aside.

Pro tip: Work in batches to avoid overcrowding the pot.

Sauté Onions and Garlic

Add onions to the pot and sauté until translucent. Stir in garlic and cook for another minute.

Pro tip: Stir frequently to prevent burning.

Add Liquids and Pork

Pour in chicken broth and BBQ sauce, stirring to combine. Return the pork to the pot.

Pro tip: Ensure the liquid covers most of the pork for even cooking.

Pressure Cook

Seal the lid and set the pressure cooker to high pressure for 60 minutes. Allow natural release for 15 minutes.

Shred the Pork

Remove pork from the pot and check the internal temperature by inserting a meat thermometer into the thickest part of the pork chunks; it should read 145°F / 63°C. Allow the pork to rest for 3 minutes. Then shred using two forks. Return to the pot and stir to coat with sauce.

Pro tip: For a thicker sauce, simmer on sauté mode until desired consistency is reached.

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Tips & Tricks

<ul><li>Use a sharp knife to remove excess fat from the pork shoulder for a leaner dish.</li><li>Sear the pork for added flavour before pressure cooking.</li><li>Let the pork natural release for the juiciest meat.</li><li>Shred the pork while it's still warm for easier handling.</li></ul>

Serving Suggestions

Serve your BBQ Pulled Pork with classic sides like coleslaw, baked beans, or corn on the cob. For a refreshing pairing, try a crisp coleslaw or a fresh green salad. Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Simply reheat on the stove or in the microwave before serving.