Quick Cook BBQ Pulled Pork
This BBQ Pulled Pork embodies the concept of minimal work, maximum benefits. A simple pressure cooker recipe for pulled pork (also great in a slow cooker!). The pork shoulder is cooked to fall-apart tender and sings with a ton of flavor thanks to a homemade dry rub. The BBQ sauce is then served alongside that luscious, juicy meat. There are a ton of ways to serve this dish, which is great for parties or meal prep: sandwiches, sliders, nachos, mac and cheese, salads, and more!
Yield: 8
Materials
- 1/4 cup packed dark brown sugar
- 3 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle powder or cayenne powder- optional
- kosher salt & freshly ground black pepper to taste
- 4 lb boneless pork shoulder trimmed of excess fat & cut into chunks
- 2 tablespoons vegetable oil plus more as needed
- 1/2 medium-sized white onion chopped
- 6 cloves of garlic finely minced or pressed
- 1 cup chicken stock or broth
- 1/4 cup apple cider vinegar
- 1 tablespoon worcestershire sauce
- 1 tablespoon dijon mustard
For serving:
- 1 18-ounce bottle BBQ sauce, we love Sweet Baby Ray’s or Stubb’s!
- brioche buns coleslaw, dill/bread & butter pickles- optional
Instructions
- To prepare the spice mix, put the brown sugar, chipotle powder (if using), smoked paprika, cumin, oregano, chili powder, and salt and pepper to taste in a bowl. To fully blend the spices, give them a good stir.
- To season the pork shoulder, transfer the pieces of pork shoulder into a big bowl and cover the pork with the spice mixture. If you'd like, put on some disposable gloves and use your hands to rub the spices into the pork. Ensure that the spice mixture has thoroughly coated all of the pork pieces. Then save the seasoned pork.
- To brown the pork, use the high sauté setting on an Instant Pot that is 6-quarts or greater. When the saucepan is heated, add the oil. When the oil begins to shimmer, add the seasoned pork to the saucepan in even layers while working in stages so as not to pack it too full. Sear the pork for approximately one minute on each side, or until a deep brown crust forms. After that, move the browned pork to a spotless dish or platter and carry out the same procedure with the remaining meat.
- Sauté: Add the onion and garlic to the saucepan after setting aside all of the seared pork. Only add a little additional oil to the pot if it appears dry. For approximately two to three minutes, or until they are soft and aromatic, sauté the onion and garlic, turning occasionally.
- Put everything together: Toss in the mustard, vinegar, worcestershire, stock, and scrape out any pieces from the bottom of the saucepan with a wooden tool. Stir everything up thoroughly. After that, gently return the browned pork pieces and any leftover liquids to the saucepan.
- To cook under pressure, cover the Instant Pot and program it to operate at high pressure for 45 minutes. Once the cooking cycle is over, release the pressure naturally in the "vent" position or as directed by the manufacturer, continuing until the steam stops completely.
- Shred the pork by taking the pieces out of the saucepan and putting them on a big baking sheet or dish. Shred the meat with two forks or, if preferred, your hands while wearing disposable gloves. Note: It's strongly advised, but optional, to reserve some of the cooking liquid (au jus) in the saucepan to pour over the pulled pork to keep it moist when storing or not serving it immediately.
- Serve: After tasting the pork, taste again and add extra salt or pepper to suit your taste. You can choose to cover the pulled pork with the entire amount of BBQ sauce, or you can save some for when the pulled pork is constructed into sandwiches, sliders, etc. Have fun!
Notes
- Storage and reheating: Ensure that the remaining pulled pork has completely cooled. To store in the refrigerator, place the pulled pork in an airtight container and refrigerate for three to four days. Pull pork may be frozen for up to two months by transferring it into a freezer-safe container. Reheat: If frozen, thaw in the refrigerator. To crisp up the pork, reheat pulled pork in a pan with a little oil. or zap in the microwave to thoroughly warm.
- Slow cooker guidelines: Prepare the spice mixture according to step #1 and season the shoulder of pork according to step #2. Add the oil to a large Dutch oven that has been heated to medium-high heat on the stovetop. As said in step #3, brown the pork in two batches as the oil begins to shimmer. Next, cook the mixture of onions and garlic as mentioned in step #4. Place the onion/garlic combination and the browned pork, along with any leftover juices, into the slow cooker. Stir in mustard, Worcestershire, vinegar, and stock. To properly incorporate, give all the ingredients a gentle whisk. Simmer the pork for four to six hours on high or eight hours on low. Then shred and serve by following steps #7 and #8. Have fun!
- Please read the blog post in its entirety for more tips + tricks.