Pressure Cooker Pulled Pork
User Reviews
3.6
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
8
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Calories
345 kcal
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Course
Main Course
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Cuisine
American
Pressure Cooker Pulled Pork
Description
Pressure Cooker Pulled Pork features seasoned pork shoulder cooked in a pressure cooker with barbecue sauce and water. The pork is cut into pieces, rubbed with spices including onion powder, garlic powder, mustard powder, salt, and pepper, then cooked under high pressure for 40 minutes. After a natural pressure release and shredding, the pork is combined with additional barbecue sauce if desired. The pork comes out tender and ready for serving.
The texture is moist and tender, enhanced by the sauce, making it easy to shred. Cooking in a pressure cooker speeds up what would traditionally be a slow-cooked dish without sacrificing tenderness. Flavors come from the dry rub and the barbecue sauce, giving it a balance of savory and slightly sweet taste.
This pulled pork can be served immediately or stored refrigerated in an airtight container for later use. It works well as a filling for sandwiches, tacos, or served alongside sides. Adjust the amount of barbecue sauce to suit taste preferences.
Note that nutritional values will vary depending on the barbecue sauce chosen. The recipe advises adding sauce to taste, allowing control over sweetness and moisture.
Ingredients
- 2 pounds pork shoulder
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon mustard powder
- 2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup barbecue sauce + more sauce to taste
- 1/2 cup water
Instructions
- Cut pork shoulder in half so you have two 1 pound pieces.
- Mix all of the dry ingredients together and rub them on to the pork.
- Place pork into the pressure cooker and add BBQ sauce and water.
- Lock the lid in place and turn the valve to SEALING. Set to HIGH pressure for 40 minutes
- When the timer goes off let the pressure cooker do a natural release for 10 minutes. Then turn valve to VENTING and release any remaining pressure before removing the lid.
- Remove the meat from the pressure cooker, leaving behind the liquid, and shred the pork. Add more BBQ sauce to the meat if desired.
- Serve immediately or store in an airtight container in the refrigerator until ready to use.
Notes
- Adding barbecue sauce after shredding lets you control the moisture and flavor intensity to suit your preference.
- Store leftover pulled pork in an airtight container in the refrigerator to keep it fresh until the next meal.
- The nutritional content depends largely on the specific barbecue sauce used, so check labels if tracking calories or ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Serving | 4ounces | |
| Calories | 345kcal | 17% |
| Carbohydrates | 9g | 3% |
| Protein | 27g | 54% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 843mg | 35% |
| Potassium | 439mg | 9% |
| Fiber | 0.5g | 2% |
| Sugar | 6g | 12% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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