|Nutritional Guidelines (per serving)|
|Servings: serves 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 13g||64%|
|Total Carbohydrate 4g||2%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This pressure cooker pulled pork tastes like it cooked low and slow all day. In about 80 minutes, your boneless pork roast will be tender, delicious, and super easy to shred. Pulled pork is a great dish to fix for a game day get-together or party. When the dish is finished, reduce the heat setting to warm or move everything to a slow cooker. Set the pot on low or warm and serve the pulled pork cafeteria-style along with toppings and side dishes.
This version is an Eastern North Carolina-style pulled pork made with a vinegar based sauce along with a rub and a generous amount of crushed red pepper. If you prefer a tomato-based Lexington-style North Carolina barbecue, replace 1 cup of the vinegar with an 8-ounce can of tomato sauce and a teaspoon or two of liquid smoke; reduce the amount of crushed red pepper, as desired, and serve it along with your favorite barbecue sauce.
Along with the buns and coleslaw, add your family's favorite sides to your barbecue menu. Popular choices include macaroni and cheese, baked beans, and potato salad. Or keep the meal simple and serve your barbecue sandwiches with coleslaw and French fries or potato chips.
- 4 to 5 pounds boneless pork shoulder (or Boston butt)
- 1 tablespoon sweet paprika or smoked paprika
- 2 tablespoons packed brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Optional: pinch cinnamon
- 1 1/2 cups cider vinegar
- 1/2 cup water
- 1/2 teaspoon crushed red pepper (or more, to taste)
- 10 to 12 hamburger buns (or soft buns for barbecue)
- Optional topping: coleslaw (creamy or Carolina style)
- Optional topping: sliced onions
- Optional topping: sliced dill pickles
Trim the pork shoulder of any excess fat.
In a small bowl combine the paprika, brown sugar, salt, pepper, coriander, onion powder, garlic powder, and cinnamon, if using. Rub the mixture all over the pork.
Combine the vinegar, water, and crushed red pepper. Pour the mixture into the pressure cooker insert.
Place the pork roast in the pressure cooker. Set the pressure cooker to cook at high pressure for 80 minutes.
Turn off the machine or unplug to keep it from going to the "keep warm" setting; let the machine pressure fall to normal naturally, about 20 to 25 minutes (see your pressure cooker manufacturer's instructions for specific guidelines).
Strain the liquids into a fat separator, or strain into a bowl and skim the fat off the top.
Shred or chop the pork; add the liquids back into the pork and stir to blend.
Serve the pork on toasted or warmed split buns with your family's favorite sides for barbecue.
- To get a head start on the prep, trim the roast earlier in the day and apply the rub ingredients. Wrap the roast in foil and refrigerate it until you're ready to cook.