Featured Recipe
Pulled Pork Pressure Cooker
By Kate
"
Pork shoulder, chunked and cooked fast in pressure cooker. Tangy sauce mixes ketchup with cider vinegar and brown sugar. Dijon swapped for spicy grain mustard, chili seasoning swapped with smoked paprika and cumin. Less garlic powder, more heat from chipotle sauce instead of Tabasco. Cook 35 minutes then natural release. Sauce reduced slow, thickened and poured back over shredded pork. Serve simply or in sandwiches with corn bread or creamy polenta. No dairy, no gluten, no nuts, no eggs. Bold smoky, sweet, tangy flavors.
"
Prep:
15 min
Cook:
45 min
Total:
Serves:
8 servings
pork
barbecue
pressure cooking
weeknight meals
dinner recipes
Introduction
Chunks of pork shoulder. Drenched in thick, spicy tangy sauce. Pressure cooker does the heavy lifting, cuts cooking time by half. Ketchup and cider vinegar mix base. Brown sugar adds depth, smoky paprika and cumin bring earthiness and warmth replacing chili seasoning. Chipotle sauce swaps out Tabasco for a smokier punch. Garlic and onion powders balance flavors. Cook quickly under pressure, natural release keeps meat moist. Sauce goes back in, reduced to sticky glaze. Pulled pork with bite. No dairy, gluten, nuts, or eggs. Simple sides like corn bread or creamy polenta keep it rustic.
Ingredients
About the ingredients
Swapping Dijon for spicy grain mustard brings more bite, deeper flavor. Smoked paprika and cumin instead of chili seasoning gives smoky warmth, less heat but complexity. Chipotle sauce instead of Tabasco adds smoke and subtle heat, complements smoked spices better. Brown sugar quantity slightly reduced to balance increased acidity from extra vinegar. Onion and garlic powders kept lower to not overpower smoky, spicy notes. Meat size standard at 1.6 kg shoulder, boneless and trimmed keeps fat manageable. Sauce quantities adjusted proportionally for thicker coating and better reduction. All ingredients allergy friendly—no nuts, gluten, dairy, eggs.
Method
Technique Tips
Start with mixing all sauce elements well before adding meat, ensures even coating. Toss meat chunks fully in sauce, let them marinate briefly if time allows. Pressure cook for 35 minutes, a bit shorter than standard to avoid overcooking but enough for tender pull apart. Natural release critical—reduces toughness, keeps juices inside meat. Shred carefully with forks, trim any excess fat after cooking for cleaner texture. Sauté mode reduction takes 15-25 minutes depending on cooker power; watch closely for syrupy consistency. Toss shredded pork back with sauce fully to impart flavor into every bite. Adjust seasoning last—salt, spice, vinegar balance with taste. Serve immediately, or keep warm on low sauté. Sides should absorb sauce well.
Chef's Notes
- 💡 Always mix sauce well before meat goes in. Helps in even coating. Meat chunks should soak in flavors. If there's time, marinate.
- 💡 Natural release is a must. It makes meat tender. Leaves flavors intact. About 20 minutes is good. Keeps moisture, avoid toughness.
- 💡 Shred pork carefully. Use two forks. Trim fat for better texture. Saucing after shredding also adds flavor. Be generous with sauce!
- 💡 Sauce reduction varies by appliance. Keep an eye on it. Aim for syrupy. 15 to 25 minutes in sauté mode. Adjust thickness to preference.
- 💡 Taste adjusts seasoning last. Salt and spice balances flavors. Add vinegar if needed to kick up acidity. Sides should absorb this sauce.
Kitchen Wisdom
How do I store leftover pulled pork?
Fridge keeps well for 3 to 4 days. Freeze leftovers for longer. Reheat gently in a skillet.
What if my pork is tough?
Try cooking a bit longer next time. Adjust natural release time. Too quick might lead to texture issues.
Can I use other cuts of pork?
Yes, tenderloin works. Might need less time, tougher cuts need longer. Just keep an eye on doneness.
Best sides to serve with?
Cornbread is classic. Polenta works too. Consider pickles, coleslaw, add crunch. Balance flavors well.
