Pulled pork is actually an easy recipe to accomplish with a pressure cooker.
Course: Main Course
Keyword: pork roast, pressure cooker, pulled pork
Ingredients
4poundspork roast
3tablespoonsbrown sugar
1teaspoonground mustard
1teaspoonblack pepper
1teaspoononion powder
1teaspoonpaprika
1teaspoongarlic powder
1/4teaspooncayenne pepper
1 1/2cupschicken broth
2tablespoonsWorcestershire sauce
2tablespoonsolive oil
serve with barbecue sauce
Instructions
Trim any excess fat from the pork and cut it into four pieces of roughly equal size.
Add the olive oil to the pressure cooker and turn to saute.
While the pot is coming up to temperature, combine all of the dry spices into a large bowl and roll each piece of roast in the spice rub to coat them.
Once the pot is hot, add two pieces of roast and saute for about two minutes on each side to get a good sear on the meat.
Remove the roast from the pot and repeat with the other two pieces. Remove the last two pieces and set aside.
Add the chicken broth to the pot and scrape the bottom to get any cooked-on bits off the pot.
Add the Worcestershire. Give the mixture a little stir and then place all four pieces of pork into the pot, spacing them evenly.
Seal the pressure cooker and cook at high pressure for 50 minutes. Let the pressure cooker release naturally for 10 minutes and then manually release the rest.
Remove the pork from the pot and shred it using two forks.
Serve with barbecue sauce and/or the liquid from the pot as an au jus.
To keep the pork moist when reheating, dump some of the liquid from the pan into any leftovers before refrigerating.