Tender pulled pork that tastes like it has been cooked all day, but made in a fraction of the time in your pressure cooker. This pressure cooker pulled pork has a secret ingredient that gives in extra dimension and flavor. Serve with your favorite barbecue sauce and slaw.
Why This Recipe Works
Pulled pork is a southern American dish which consists of shredded pork shoulder. This recipe comes together with minimal effort, and produces gourmet results. You'll feel like you're eating at a fancy bbq restaurant. This pulled pork is made in the pressure cooker, which gives in a cooked all day flavor without cooking all day.
About The Ingredients
There’s no need to leave the house to enjoy this recipe, pressure cooker pulled pork is a delicious bbq recipe that any level cook can recreate at home! It’s made with easy-to-find ingredients and cooks up in just a few hours rather than all day the traditional way.
Pork Shoulder (sometimes called Pork Butt)- select a premium cut of pork shoulder. I like the Smithfield brand, or I also like to get a pork shoulder from the butcher counter. Select a cut with nice marbling.
Liquid Smoke - this is the secret ingredient. The brand isn't important. You can find liquid smoke near the bbq sauce in your grocery store.
Apple Juice - rather than water, we are cooking the pork in apple juice. This tenderizes the pork and gives it extra flavor.
The complete list of ingredients and quantities is in the recipe card.
How To Make Pressure Cooker Pulled Pork
Step 1: Prepare your rub by combining salt pepper, brown sugar, paprika and cayenne.
Step 2: Apply dry rub to the pork shoulder making sure the entire thing is covered.
Step 3: Cover and marinate for 2 hours, up to overnight.
Step 4: Add 2 tablespoon oil to your pressure cooker. Set to saute and sear both sides. Remove pork shoulder and set aside.
Step 5: Add apple juice to the pressure cooker.
Step 6: Pour in apple cider vinegar.
Step 7: Add worcershire sauce.
Step 8: Add liquid smoke.
Step 9: Add garlic salt.
Step 10: Bring liquid to a simmer and deglaze the pot by scraping the browned bits from the bottom of the pot.
Step 11: Add seared pork shoaled back to the pot. Seal and cook on high pressure for 120 minutes, allowing a complete natural release.
Step 12: Shred meat with two forks. Serve with bbq sauce and slaw.
Pressure Cooker Pulled Pork FAQ
It is called pulled pork because of the way it is served shredded, or pulled apart.
I recommend using a pork shoulder, or pork butt for this recipe.
Dry pulled pork is the result of overcooking. The rule of thumb is about 40 minutes per pound in the pressure cooker.
You can store this recipe in an air tight container for up to 5 days. Reheat in the microwave.
Other Recipes You May Enjoy
Instant Pot Country Style Ribs
Don't Be Shy
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Pressure Cooker Pulled Pork Recipe
Equipment
- Pressure Cooker
Ingredients
- 1 tablespoon salt
- 2 teaspoon black pepper
- 2 tablespoon dark brown sugar
- 2 tablespoon paprika
- ½ tablespoon cayenne pepper
- 2 cups apple juice
- ½ cup apple cider vinegar
- 2 tablespoon Worcestershire sauce
- ½ tablespoon liquid smoke
- ½ tablespoon garlic powder
- 2-3 pound pork shoulder
Additional ingredients
- 6 hamburger buns
- 1 tablespoon your favorite BBQ sauce as topping
- ¼ cup blue slaw recipe linked
Instructions
For Pressure Cooker
- Mix salt, black pepper, brown sugar, paprika and cayenne in small bowl. Rub all over the roast- pressing into the meat. Cover with plastic and refrigerate for 1-2 hours.
- After pork has marinated, add 2 tablespoons to pressure cooker and set to saute. Sear both sides of pork. Remove from pressure cooker and set aside.
- Combine liquid ingredients and the garlic powder in a pressure cooker. Bring liquid to a simmer and deglazed by scraping the brown bits from the bottom.
- Remove wrap from pork and place in pressure cooker. Cook on high pressure for 120 minutes. Allow a natural pressure release.
- Using two forks shred the pork shoulder and then return to cooking liquid.
- Assemble your sandwich by layers on buns - pulled pork, BBQ sauce, and slaw.
For Slow Cooker
- Mix salt, black pepper, brown sugar, paprika and cayenne in small bowl. Rub all over the roast- pressing into the meat. Cover with plastic and refrigerate for 1-2 hours.
- After pork has marinated, combine liquid ingredients and the garlic powder in a slow cooker. Remove wrap from pork and place in slow cooker. Cook on low for 8 hours.
- Using two forks shred the pork shoulder and then return to cooking liquid.
- Assemble your sandwich by layers on buns - pulled pork, BBQ sauce, and slaw.
Lindsey says
How long does the natural release normally take for this recipe? I want to make it tonight and I want to time it out well.
Kadee says
Depending on your instant pot model, the natural release will take 20-30 minutes. You also need to account for the time that it will take for the pot to come to pressure before it starts cooking. About 15-20 minutes.
diantha says
Most delicious!
Alisha B says
What i want to know is how you make your sweet potato fries? Mine always turn oyt soggy but those look amazing!
matthew day says
How about a pressure cooker conversion ?
Desarae says
its in the recipe card.
Kory P. says
Hi! Awesome website! Quick question--how much BBQ sauce should I use for the marinade?
Thanks!
-Kory
Aubrey says
Hi Kory!
The BBQ sauce does not actually go in the marinade.. just for topping the pork with the coleslaw. I can see how that would be confusing in the ingredient list so I'll change that!
Anthony Smith says
probably a dumb question but in the instructions nowhere do you mention whether to cook it on low or high in the crockpot, just wondered which is right..sounds delicious
Aubrey says
Hi Anthony! You can cook on either! That's the beauty of a SlowCooker/Crockpot. If you want it done in 3-4 hours cook on high. If you need 6-8 hours go for low! Both turn out great.
SHARON LEE says
Did you mean cook n on b low,for 6 - 8 hours?
Jamie says
Hi, great website! Can I double or triple the amount of meat? If so do I do the same for other ingredients? I am cooking for a christening and have lots of family to feed. Thank you.
Aubrey says
Hi Jamie! Yes as much as your crockpot can hold go for it! So I would double the rub to make sure there is enough to cover each piece of meat. For the marinade I would double or 1 1/2 times it. It shouldn't be covering the meat, just about halfway up. But the marinade is pretty strong so you really don't need a lot of it. Mostly you will want enough moisture when you shred the meat. Good luck!! hope you have a special day!!
Sandy Adams says
Sounds yummy! Can't wait to try it.