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Pulled Pork – Pressure Cooker

Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

 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

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

2

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

3

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

4

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

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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.

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

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

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

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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.

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

Nutrition Facts

Servings 0