Pulled pork, such a versatile and delicious dish, but it takes so long to cook. It’s also usually considered a summer dish outdoors with the smoker, not something for mid winter. Now with the help of a pressure cooker, in under an hour, you can turn a fresh pork butt into tender, flavorpacked pulled pork.
I usually do my pulled pork in the slow cooker, recipe coming, but didn’t have the time tonight when we finally figured out what we wanted for dinner, so I decided to experiment a bit with my electric pressure cooker. The results were better than I could have imagined, and this may be my go-to non smoked option from now on. Once you try it, it will be yours as well.
- 3 to 4 lb pork butt, loin roast, or similar
- 2 cups BBQ sauce, I use my cherry chipotle
- 1 cup of beer
- 2 small onions, thin sliced
- 4 cloves of garlic, thin sliced
- 2 tbsp oil, i use rendered lard when cooking pork
- 1 tsp brown sugar, optional
- Set your electric PC on sear or high and let it start to heat up, put your stove top on medium high heat and let it heat up
- Brown the pork butt on all sides, about 3 minutes a side. No oil, no seasoning, just straight on the heat. Once all sides are browned, remove, and add your oil.
- Saute your onions until translucent, about 5 minutes, then add the garlic and cook until soft. I add brown sugar in this step to caramelize the onions a bit, and add a touch of sweetness.
- Put the pork directly on top of the onions, cover in sauce, then pour in the beer. Lock on your lid, and cook on high 75 minutes in electric, 60 in a stove top.
- Allow a natural release, then carefully remove the pork and let it rest. You can cover it in sauce again, but I’d hold off until you taste it.
- Shred with tongs, forks, claws, and serve.
- The pressure cooker really blasts the flavor into the pork. I made a rough pull to have a better idea of the flavor, and the flavor of the sauce just permeated the meat entirely.
- The sauce left in the cooker is perfectly fine to use with the pork, it’s delicious with the onions and garlic still in, and most likely very little fat.