Name: Pulled Pork – Pressure Cooker
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 5
Ingredients: 1.50 kg Pork Shoulder; 1 tbsp Olive Oil; 1 tsp Onion Powder; 1 tsp Garlic Powder; 1 tsp Ground Cinnamon; 1 tsp Sea Salt; 1 tsp Black Pepper; 2 tbsp Soft Brown Sugar; ½ tsp Ground Cumin; ½ tsp Ground Fennel; ¼ tsp Cayenne Pepper; 1 tsp Chilli Powder; 1 Onion; 3 Garlic Cloves (Crushed); 250 ml Tomato Sauce; 1 ½ tbsp Maple Syrup; 1 ½ tbsp Honey; 125 ml Water; 2 tbsp White Wine Vinegar; 2 tbsp Dijon Mustard; 1 tbsp Soft Brown Sugar

Prep Time10 minsCook Time1 hr

CategoryPork, Pressure Cooker

1.50 kg Pork Shoulder

1 tbsp Olive Oil

Dry Rub

1 tsp Onion Powder

1 tsp Garlic Powder

1 tsp Ground Cinnamon

1 tsp Sea Salt

1 tsp Black Pepper

2 tbsp Soft Brown Sugar

½ tsp Ground Cumin

½ tsp Ground Fennel

¼ tsp Cayenne Pepper

1 tsp Chilli Powder

Barbecue Sauce

1 Onion

3 Garlic Cloves (Crushed)

250 ml Tomato Sauce

1 ½ tbsp Maple Syrup

1 ½ tbsp Honey

125 ml Water

2 tbsp White Wine Vinegar

2 tbsp Dijon Mustard

1 tbsp Soft Brown Sugar

1. Mix all the Dry Rub ingredients and rub thoroughly onto the Pork Shoulder.

2. Leave the Pork in the fridge for 2 hours or overnight

3. Brown the Pork Shoulder with the 1 tbsp of Olive Oil in a hot pan until brown all over, then set aside.

4. Mix all of the BBQ Sauce ingredients together then use the sauce to deglaze the meat pan used for browning the Pork Shoulder.

5. Place half of the sauce into the pressure cooker, put the pork on top and then cover the Pork Shoulder with the rest of the sauce.

6. Cook for about 60 mins if shoulder is multiple pieces to 80 mins if whole or cut in half.

7. Release pressure and allow meat to sit for about 10 - 15 mins.

8. Trim fat away and shred pork with a fork and place in a bowl.

9. Pour the sauce into a pan while trying to keep out as much fat/oil as possible and reduce and season the sauce to taste.

10. Pour the sauce into the bowl with the pork and mix well.

Ingredients