Pressure-Cooker Pulled Pork

If are wondering what to do with that big pork roast you just purchased then we suggest pulled pork! It's a super easy versatile recipe that can then be used in sandwiches, tacos, bowls, pasta... Another great option for a big family or busy schedule. Enjoy!

INGREDIENTS 

4 pounds (~1.8 kg) pork shoulder picnic (cut into 4 – 8 pieces)
1 tablespoon (15ml) olive oil
BBQ sauce of choice

PULLED PORK DRY RUB

1. 2 tablespoons (25g) brown sugar
2. 2 teaspoons (5g) chili powder
3. 2 teaspoons (4g) black pepper
4. 1 teaspoon (2.4g) onion powder
5. 1 teaspoon (2.8g) garlic powder
6. 1 teaspoon (2.3g) cinnamon powder
7. 1 teaspoon (3g) kosher salt
8. ½ teaspoon (1g) cumin seed , ground
9. ½ teaspoon (1g) fennel seed , ground
10. ¼ teaspoon (0.5g) cayenne pepper

DIRECTIONS

1. Mix all the dry rub ingredients and rub it all over the pork shoulder picnic pieces. Then, put the pork shoulder picnic in the fridge for 30 minutes to overnight.

2. Heat up your pressure cooker (Instant Pot: press Sauté button). Make sure your pot is as hot as it can be when you place the pork shoulder meat into the pot (Instant Pot: wait until the indicator says HOT).

3. *Optional Step*: Add 1 tbsp (15 ml) 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.

4. Pour in half of the Pulled Pork BBQ Sauce and deglaze the bottom of the pot. Then, add in the remaining BBQ sauce mixture.

5. Place all the pork shoulder pieces into the pressure cooker. 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 (see notes). Turn off the heat and fully Natural Release (roughly 15 minutes).

6. 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.

7. Use some cool Pulled Pork Shredder Claws or two regular forks to shred the pork shoulder meat. Dress how you would like it and serve!

NOTES

Here are the pressure cooking times depending on the size of your pork shoulder pieces from a 4 pounds pork shoulder:

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.

STORAGE DIRECTIONS

The pressure cooker pulled pork can be stored in the fridge for up to 3–5 days.

*Credit to: Amy and Jacky at PressureCookRecipes.com