How to make BBQ pulled pork in a pressure cooker recipe

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is often less expensive.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup with spices

Homemade sauce can be healthier and cheaper.

Cut the pork shoulder into chunks.

Place the pork chunks into the pressure cooker insert.

Add Montreal steak spice, about a third of the bottle, over the pork.

Pour enough water to cover the pork, ensuring it does not exceed halfway up the insert.

Cook on high pressure for 1 hour and allow for a natural pressure release.

After cooking, let the pork cool for about half an hour before shredding.

Shred the pork using two forks until it is fully pulled apart.

In a mixing bowl, combine 2 bottles of ketchup (20 ounces each).

Add about 1/2 cup of hoisin sauce to the ketchup.

Mix in 1/4 cup of molasses.

Add 1 tablespoon of kicking chicken spice.

Pour in 2 tablespoons of plain white vinegar.

Stir in 3/4 cup of brown sugar and whisk the sauce together.

Heat the sauce on the stove until hot.

Add the shredded pork to the hot sauce and mix well using tongs.

Toast the buns in butter until golden brown.

Assemble the sandwich with pulled pork, a generous amount of coleslaw, and drizzle with smoky ranch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary