Name: Pressure Cooker Barbecue Pulled Pork
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: ¾ cup (180 ml) ketchup; ¼ cup (60 ml) apple cider vinegar; ¼ cup (55 g) brown sugar; 2 tbsp (30 ml) Dijon mustard; 2 tbsp (30 ml) Worcestershire sauce; 2 tbsp chili powder; 2 tsp onion powder; 1 tsp (5 ml) Tabasco sauce; ½ tsp garlic powder; 1 boneless pork shoulder roast, about 3 ½ lb (1.6 kg), rind removed, cut into 8 pieces

Ingredients

¾ cup (180 ml) ketchup
¼ cup (60 ml) apple cider vinegar
¼ cup (55 g) brown sugar
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) Worcestershire sauce
2 tbsp chili powder
2 tsp onion powder
1 tsp (5 ml) Tabasco sauce
½ tsp garlic powder
1 boneless pork shoulder roast, about 3 ½ lb (1.6 kg), rind removed, cut into 8 pieces

Preparation

In the pressure cooker, combine all of the ingredients except for the meat.
Add the meat and coat well in the sauce. Season with salt and pepper. Cover and select the Meat function. Set the machine to cook for 40 minutes.
Let the pressure release naturally (about 15 minutes), then remove the lid. Remove the meat from the pressure cooker. Using a fork, shred the meat, removing any excess fat. Transfer the meat to a bowl.
Meanwhile, select the Sauté function and reduce the sauce by half, about 10 to 20 minutes for a syrupy sauce (see note).
Return the shredded meat to the pressure cooker and mix well to coat in the sauce. Adjust the seasoning. Serve with cornbread, polenta or in a sandwich.

Note from Ricardo

You can serve the shredded meat with the cooking liquid as is, without reducing it.

To help you with this recipe

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Pressure Cooker Barbecue Pulled Pork

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Electric Pressure Cooker