Pressure Cooker Barbecue Pulled Pork
Make this melt-in-your-mouth pulled pork recipe in your RICARDO electric pressure cooker or Instant Pot.
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
Instructions
- 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.
Make this melt-in-your-mouth pulled pork recipe in your RICARDO electric pressure cooker or Instant Pot.