Why You’ll Love This Pressure Cooker Pulled Pork Recipe
If you’re looking for a delicious and effortless meal, you’ll love this pressure cooker pulled pork recipe. I can’t get enough of how tender and flavorful the pork turns out.
With minimal prep time, I can set it and forget it while I tackle other tasks. The aroma fills my kitchen, making my mouth water.
Plus, it’s incredibly versatile—I can use it in sandwiches, tacos, or even on its own. And let’s be honest, who doesn’t love a meal that practically cooks itself?
This recipe has become a staple in my home, and I know it’ll be in yours too!
Ingredients of Pressure Cooker Pulled Pork
When it comes to making a sensational pressure cooker pulled pork, the ingredients are key to achieving that mouthwatering flavor and tender texture we all crave. Luckily, the list isn’t too long, and you’ll likely find most of these items in your pantry already. Let’s explore what you’ll need to gather before we get cooking.
Ingredients:
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 (4-5 lb) pork shoulder or pork butt
- 1 cup chicken broth
- 1 teaspoon liquid smoke
- 2 cups barbecue sauce (use your favorite brand)
Now, let’s chat about these ingredients a bit more. First off, don’t sweat the small stuff—if you don’t have cayenne pepper, just leave it out or swap it for some paprika if you want a milder kick.
Also, the pork shoulder and pork butt are pretty much the same thing regarding flavor and tenderness, so pick whichever one you can find at the store.
And let’s talk about barbecue sauce for a moment. Choosing the right sauce can make or break this dish, so go for something that you genuinely enjoy. Whether it’s tangy, sweet, or smoky, the sauce is where a lot of the flavor comes from. So, choose wisely, my friend.
How to Make Pressure Cooker Pulled Pork
Making Pressure Cooker Pulled Pork isn’t only a delicious venture but also a pretty straightforward one. First things first, you’ll want to combine your seasoning. Grab 1 tablespoon of chili powder, 1 tablespoon of garlic powder, 2 teaspoons of onion powder, 2 teaspoons of salt, 1 teaspoon of ground black pepper, and 1 teaspoon of cayenne pepper—if you’re feeling brave.
Mix these spices together in a bowl. Now, take your 4-5 lb pork shoulder or butt, and cut it into 2-3 inch chunks. This isn’t an art project; just try to make them relatively uniform so they cook evenly. Rub that spice mix all over the pork chunks as if you’re giving them a warm, flavorful hug, then let them hang out in the fridge for at least 2 hours or, even better, overnight. This step is essential for letting the flavors penetrate the meat.
When you’re ready to cook, pour 1 cup of chicken broth and 1 teaspoon of liquid smoke into your pressure cooker. This is where the magic happens. Place your seasoned pork chunks on top, making sure they’re not all squished together—nobody likes a crowded pot.
Then, take 2 cups of your favorite barbecue sauce and pour it over the pork. Now, here’s where I usually feel fancy: secure the lid on your pressure cooker. If you’re using a Wolfgang Puck cooker, select the meat function and set the timer for 60 minutes. If you’re using a different brand, just follow your manual’s instructions.
Here’s the kicker: once it’s done, let the pressure release naturally. Patience is key here; it may feel like waiting for a pot of water to boil, but trust me, it’s worth it. After that, take out the meat and shred it with two forks—if you’re like me, this might turn into a mini workout.
Finally, return the shredded pork to the cooker, stir it up with the sauce, and let it keep warm for at least 15 minutes. This is when the flavors meld beautifully, and you can practically taste the goodness.
Now, as you indulge in this succulent pulled pork, you might find yourself pondering how you ever lived without it. Serve it on buns, with slaw, or even on its own—whatever floats your boat.
Just remember, this recipe is all about embracing the process and enjoying every delicious bite. Happy cooking!
Pressure Cooker Pulled Pork Substitutions & Variations
Have you ever thought about how you can customize your pressure cooker pulled pork to suit your taste?
I love experimenting with different spices and sauces. For a sweeter twist, I’ll add brown sugar or honey to the rub. If you prefer heat, try adding more cayenne or some diced jalapeños.
You can also swap out the barbecue sauce for a spicy mustard or a tangy vinegar-based sauce for a different flavor profile. If you’re feeling adventurous, use apple cider instead of chicken broth for a fruity touch.
The options are endless, so don’t hesitate to get creative!
What to Serve with Pressure Cooker Pulled Pork
Pressure cooker pulled pork is a deliciously versatile dish that pairs well with a variety of sides. I love serving it on toasted buns for classic pulled pork sandwiches, topped with crunchy coleslaw.
You can’t go wrong with baked beans, either; they balance the richness of the pork perfectly. For a lighter option, I often make a fresh corn salad or roasted vegetables.
If I’m feeling indulgent, mac and cheese always hits the spot. Don’t forget some pickles or jalapeños for extra zing!
Whatever you choose, I guarantee your meal will be a hit with friends and family.
Additional Tips & Notes
While cooking pulled pork in a pressure cooker can be straightforward, a few additional tips can elevate your dish.
First, letting the pork marinate overnight really enhances the flavor. I also recommend using a quality barbecue sauce; it makes all the difference.
If you like some heat, feel free to adjust the cayenne pepper to your taste. After shredding the meat, I like to mix in some of the cooking liquid for added moisture.
Finally, don’t rush the natural pressure release; it’s essential for tender meat.
Enjoy your delicious pulled pork, and feel free to experiment!