Pulled Pork
SERVES: 6 TO 8
PRESSURE LEVEL: HIGH
RELEASE: NATURAL
TOTAL TIME: ABOUT 1½ HOURS
TIME UNDER PRESSURE: 45 MINUTES
WHY THIS RECIPE WORKS Requiring minutes of prep and ready in a fraction of the time of the grilled or oven–braised versions, pressure–cooker pulled pork is a sure win. We began by smothering a pork butt with a sweet-spicy dry rub, and cutting the meat into chunks created more surface area for the rub to penetrate. We often let meat sit for a few hours covered in the rub so it absorbs flavor, but the pressure cooker allowed us to skip that step since it amplifies seasonings so well. Cider vinegar, water, ketchup, and liquid smoke served as our braising liquid. After the pork was done, we defatted the cooking liquid and reduced it to 2 cups, then added more brown sugar and cider vinegar for a sauce with a clean finish. Pork butt roast is often labeled Boston butt in the supermarket. See the step shot and Troubleshooting that follows the recipe.
INGREDIENTS
|
3 |
tablespoons packed brown sugar, plus extra as needed |
|
2 |
tablespoons paprika |
|
2 |
tablespoons chili powder |
|
2 |
teaspoons ground cumin |
|
Salt and pepper |
|
|
4 |
pounds boneless pork butt roast, trimmed and cut crosswise into 4 pieces |
|
¾ |
cup cider vinegar, plus extra as needed |
|
½ |
cup water |
|
½ |
cup ketchup |
|
½ |
teaspoon liquid smoke |
|
6–8 |
hamburger buns |
1. BUILD FLAVOR: Combine sugar, paprika, chili powder, cumin, 1 teaspoon salt, and ½ teaspoon pepper, then rub mixture evenly over pork. Combine vinegar, water, ketchup, and liquid smoke in pressure–cooker pot. Nestle spice–rubbed pork into pot.
2. HIGH PRESSURE FOR 45 MINUTES: Lock pressure–cooker lid in place and bring to high pressure over medium–high heat. As soon as pot reaches high pressure, reduce heat to medium–low and cook for 45 minutes, adjusting heat as needed to maintain high pressure.
3. NATURALLY RELEASE PRESSURE: Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
4. BEFORE SERVING: Transfer pork to large bowl, let cool slightly, then shred into bite–size pieces, discarding any fat. Using large spoon, skim excess fat from surface of sauce. Bring sauce to simmer over medium–high heat and cook until thickened and measures 2 cups, 15 to 20 minutes. Season with salt, pepper, extra sugar, and extra vinegar to taste. Stir 1 cup sauce into shredded pork, then add extra sauce to taste. Serve shredded pork on buns with remaining sauce.
VARIATIONS
Shredded Barbecued Beef
Substitute 4 pounds boneless beef chuck-eye roast, trimmed and sliced crosswise into 4 pieces, for pork butt roast.
Pulled Chicken
Substitute 4 pounds boneless, skinless chicken thighs, trimmed, for pork butt roast. Reduce pressurized cooking time to 25 minutes, and quick release pressure.