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Three Cup Chicken
Pulled Pork
| By : |
Make this irresistible Pressure Cooker Pulled Pork Recipe. Quick & easy way to make tender, juicy BBQ pulled pork packed with sweet & smoky flavors
| Prep Time | 15 minutes |
| Cook Time | 70 minutes |
| Servings |
4-6 servings
|
Ingredients
- 4 pounds pork shoulder picnic, cut into 4 – 8 pieces
- 1 tablespoons olive oil
Dry Rub
- 2 tablespoons brown sugar
- 2 teaspoons chili powder
- 2 teaspoons black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cinnamon powder
- 1 teaspoon kosher salt
- 1/2 teaspoon cumin seed
- 1/2 teaspoon fennel seed
- 1/4 teaspoon cayenne pepper
BBQ sauce
- 1 onion
- 3 cloves garlic
- 1 cup ketchup
- 1/2 cup Water
- 1/8 cup maple syrup
- 1/8 cup honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
Ingredients
Dry Rub
BBQ sauce
|
Instructions
- Mix all the dry rub ingredients and rub it all over the pork shoulder picnic pieces. Then, put the pork shoulder in the fridge for 30 minutes to overnight.
- Heat up your Instant Pot by pressing the Sauté button. Wait until the indicator says HOT.
- Optional Step - Brown the Pork Shoulder: Add
1 tablespoon of olive oil into the pot. Ensure to coat the oil over the whole bottom of the pot. Add the pork shoulder pieces into the pot. Brown the pork shoulder on all sides. Remove and set aside. - Pour in half of the Pulled Pork BBQ Sauce and deglaze the bottom of the pot. Then, add in the remaining BBQ sauce mixture.
- Place all the pork shoulder pieces into the pot. If you left the skin on, make sure the skin side is facing up. Close lid and pressure cook at High Pressure for 60 minutes. Turn off the heat and fully Natural Release (roughly 15 minutes).
- Open the lid carefully. Take one piece of pork shoulder out and see if you can shred through the meat easily with two forks. If it is not fork-tender, cook for an additional 10 to 20 minutes at High Pressure, fully Natural Release.
- Use Pulled Pork Shredder Claws or two regular forks to shred the pork shoulder meat. Use a fat separator to separate the fat from the BBQ sauce.
- Reduce the BBQ sauce to your desired thickness. Taste the BBQ sauce and add in additional brown sugar or kosher salt if desired. Place the pulled pork back into the BBQ sauce. Mix well.
Recipe Notes
Pressure Cooking Times
The pressure cooking times depending on the size of your pork shoulder pieces from a 4 pounds pork shoulder picnic:
- If it's cut into 8 pieces: roughly 55 - 60 minutes pressure cooking time.
- If it's cut into 4 pieces: roughly 60 - 70 minutes pressure cooking time.
- If it's cut into 2 pieces: roughly 75 - 80 minutes pressure cooking time.
Amy and Jacky are a husband and wife team behind pressurecookrecipes.com. Born and raised in families from the restaurant industry, they have what they have coined “foodie genes”. Surrounded by so much food growing up and in their own food media company they started on their own, they fell in love with every aspect of food from photography to recipe development. In their exploration of delicious food and cooking techniques, they stumbled across pressure cooking and more importantly, Instant Pot! Amy and Jacky started their blog to bring happiness to the world through good food that is easy to make and delicious to eat! They want all of their readers to feel inspired and excited when cooking with their very own pressure cooker.
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This was perfect, easy to make and great favors
It was good. Needed to cook it a bit longer to get it fork tender.
Will make again. 🙂
Excellent! I will definitely make this again.
Delish… but you really shouldn’t use olive oil at high temps. Use a veg oil instead. Much safer
I made the sauce less spicy for the kids.
The pork was cooked after 60 minutes and came appart really nicely.
It was very good!
So easy to make and melt in the mouth. Kids really enjoyed it and i halved the chilu so they can eat
Perfect choice for a first recipe in my new instant pot. So easy and absolutely delicious!
This was easy to follow and AMAZING taste!
Used a whole 4 pound pork butt. Used my own favorite rub. Seared 5 minutes each side. Added a cuP of beef broth and a half cup of bottled bar b q saice. Pressure cooked 80 minutes. Turned pff agter 15 minutes of depressirization. Delicious.
5 star meal!!! So yummy! The dry rub made the sauce spectacular and reducing the sauce in the Insta Pot was easy! I added 1 more table spoon of brown sugar to the reduction, for the sweet-tooths in my family. I love that the pork just right; not too sweet or sugary. Next time, I may add some pineapple to the recipe! This was not hard, just time took some time. Delicious for a Saturday lunch with the kids!!!!
Is it possible to double the reciepe?
I made this today for my wife and I. We both loved it. I looked through a lot of pressure cooker pulled pork recipes online and they all called for adding “your favorite bottle of barbecue sauce” I really liked making my own sauce from “scratch” with this recipe. I did add a half teaspoon of smoked paprika.
This will definately be a “go to” recipe for me!
Came out great not sure why is tagged as difficult.
The reason for the difficult tag is simply due to multiple steps instead of a simple dump and go recipe.
This recipe did not let down! I was delicious! This is definately a houshold favorite!!
Great tasting and very tender. I had to pressure cook mine quite a bit longer as i had a 4.8 lb shoulder. Also wheb i initially started the recipy it gave me a BURNT error so i had to add an extra cup of water. It wasnt burnt.
So good
Very good! Next time i woukd reduce the amount of brown sugar though and add something to give it a smokey flavor. My 8qt IP gave the burn notice twice even tjiugh nothing was burnt. 1/2 cup of water later and it finally went through. (Prior to adding the water I deglazed the pot each time but it did’t help).
Sauce was a bit runny at the end so I removed the meat, put the IP on saute, added a bit of corn starch to reduce/thicken it, and it came out perfect. Definitely will make it again!
Very good. Pork was incredibly tender. I would make again but with less cinnamon and sauce was a bit runny. Tried to reduce sauce using sauté function on high. Perhaps reducing in stovetop would work better but then it’s not a one pot meal.
I love this recipe. It’s all in the rub, which needs to sit on the meat at least 4 hours. We like the clear, vinegar sauce, which can’t find a recipe for. No worries. Pour this sauce over pork & cook as noted. We don’t use the sauce in serving. Meat so flavorful without it. Thank you.
THE best bbq sauce recipe for pulled pork that I’ve ever made. Only change I made was using onion and garlic powder instead of real onion and garlic cloves because of my kids.
I find the assembly of the bbq sauce ingredients a bit lacking. Are the onions coarsely chopped or finely chopped? Is the sauce sautéed first before browning the pork?
Hi Fjeffrey,
The onion would be finely chopped. If you want your sauce finely mixed with no onion bits, blend all bbq sauce ingredients in a food processor. If you want to brown the pork, you do that step first and then you add the sauce. However, it is your preference on whether you want to brown the pork shoulder or not, since that step is optional. If you choose not to brown the pork, you add the sauce as instructed and then add the pork.
Thanks so much. A four pound pork shoulder cut in 4 pieces and cooked for 60 minutes turned out fabulously.
Im struggle with this recipe because when it starts the Countdown it automatically turns into it’s burning does anybody have any advice is to stop that or maybe correct and what I’m doing I’ve tried this recipe about three times and cannot figure out why
Not sure why the recipe says 1/8 cup for some ingredients, and 2 Tablespoons for others. It’s the same measurement!
Easy as can be . Love this and so much faster than waiting for slow cooker. Will make again