Pressure Cooker BBQ Pulled Pork
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon garlic powder
- 1tablespoon onion powder
- 2teaspoons hot or sweet smoked paprika
- 2teaspoons kosher salt, plus more to taste
- 1teaspoon black pepper, plus more to taste
- 3 to 4pounds boneless pork shoulder, trimmed of skin and excess fat and cut into 4 large chunks
- 2tablespoons vegetable oil
- 1yellow onion, chopped
- 1(12-ounce) can dark soda, like Dr Pepper, root beer, cola or birch beer
- ½ to 1½cups homemade or store-bought barbecue sauce
- Hot sauce (optional)
Nutritional analysis per serving (8 servings)
593 calories; 40 grams fat; 13 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 35 grams protein; 693 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix the garlic and onion powders, smoked paprika, salt and pepper in a large bowl. Add the pork and turn to coat in the spice mix. Put the oil in a 6- or 8-quart electric pressure cooker and turn on the sauté setting to warm the oil. (Use the “normal” heat setting if your pressure cooker has that option.) Working in batches, add the pork and brown on two sides, about 2 minutes per side. If the bottom of the pan gets too dark or you get a “hot” or “burn” warning, turn the heat down to “less,” if your pot has that option, or turn it off entirely and allow the pork to continue searing. Turn it back on if the pot cools too much.
- Step 2
Add the onion to the pot. Add the soda and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes. Open the lid. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl. Using two forks, coarsely shred the meat. Add ½ cup barbecue sauce and a few spoonfuls of the cooking liquid to moisten. (Discard remaining cooking liquid.) Taste and add salt, pepper, hot sauce, and more barbecue sauce as you like. Serve with soft rolls and extra sauce on the side.
Private Notes
Comments
After shredding it, put it in a tray and stick it under the broiler for 5 minutes. Makes a huge difference in texture.
Since the recipe didn’t say to put the pork back in the cooker, my pulled pork was very oniony and the meat was raw and I was hospitalized. The recipe didn’t say to open the can of soda before putting it in the pressure cooker. Oops! After I received the insurance settlement, I rebuilt my kitchen and tried it again with the pork in the pot and opening the soda can and pouring the liquid in this time. It was much better and there were no explosions or hospital visits.
Just realized that this recipe doesn’t tell you to add the pork back into the pressure cooker!
I made this once and found it too sweet...going to try again using a dark beer e.g. Guinness instead of dark soda and see how that turns out.
I didn’t have any soda so used a can of lager type beer. It was very nice! The pork on its own was nicely cooked but lacked a bit of seasoning, could’ve used a touch more salt, bit of sugar, and some bay leaf. With the linked barbecue sauce by Melissa Clark it was wonderful, though! I also agree with the suggestion to broil it a bit after shredding, but pre-saucing. Tasty stuff and very easy.
Followed the recipe as written and served to international visitors from Italy. Everyone went back for seconds!
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