Makes 7 lbs to 8 lbs of Pulled Pork. Great inexpensive party meal.
If you've never made pulled pork with an electric pressure cooker, you're missing out at an incredible time saving technique. I encourage you to incorporate this machine into your cooking routine. Pulled pork is delicious, but using the appropriate low-and-slow cooking method, usually takes the better part of the day (sometimes as long as 18 hours). An insta-pot can do in the same task in as little as 2 hours.
The best part about using the pressure cooker for pulled pork: you can start building your barbecue sauce directly in the pot while the pork is cooking. Once the pork is finished cooking, simply reduce the sauce over the stove, add sugar, and vinegar. Cooking tough cuts of meat couldn't be easier.
When it comes to developing flavors in an electric pressure cooker, searing the meat first is best. This version uses dark and smoky flavors. Chipotle has a bit of heat so the dark brown sugar in the barbecue sauce helps tame the flame.
Serve on toasted potato rolls with melty cheese, and a bright slaw made with a lightly sweetened vinaigrette. (Pictured: Carrot-Cucumber & Lime Slaw)
Smoky Chipotle Rub
2 tsp chipotle powder
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp mild garam masala (or 1/8 tsp of each: ground coriander, ground black pepper, ground cardamom, ground cinnamon)
1/2 tsp black pepper
Mix all spices together. Set aside.
Pork Shoulder Ingredients
7 lb - 8 lb bone-in Boston butt shoulder roast
Approx. 1/2 cup yellow mustard
1 recipe Smoky Chipotle Rub
1 Tbsp canola or vegetable oil
1 cup tap water
26 oz - 29 oz can tomato puree or strained tomatoes
1 small yellow onion, cut into large chunks
1 bay leaf
Sweet Barbecue Sauce
Juices from the cooked pork
3/4 cup loosely measured dark brown sugar
3 Tbsp apple cider vinegar
Salt to taste
Directions
Cut pork roast into 4 to 5 equally-sized pieces. Rub the pieces liberally with yellow mustard. Then rub all the pieces with the Smoky Chipotle Rub.
In a medium to large size heavy bottom pan, over medium-high heat the oil until shiny and hot. Sear the exterior of the pork on all sides, just until browned, about 3 - 5 minutes each side. Remove pork pieces from pan and set aside. Deglaze the the pan by adding the 1 cup of water and scraping off the browned bits, about 30 seconds.
Set up the electric pressure cooker according to the manufacturers instructions. Pour the deglazed pan water into the cooker along with the tomato puree. Place the pork pieces into the cooker. Top with onion chunks and bay leaf. Seal electric pressure cooker, and use meat setting or set temp range between 220F - 230F degrees. Set cooker timer for 2 hours. Once the pork is finished cooking, allow the pressure to release naturally (quick release will make the pork tough).
After the pressure is released from the cooker, remove the pork pieces onto a pan, cover with foil and set aside.
Strain the juices through a fine strainer or cheesecloth into a medium saucepan. Ladle any oil/grease off the surface. Over medium heat, simmer the juices until thickened and reduced by half, about 30 - 40 minutes. Ladle any remaining foam and grease off the surface. Stir in brown sugar and vinegar. Continue stirring and simmering until it is sufficiently thickened and fairly dark in color, about 5 - 10 more minutes. Taste and adjust salt and seasoning accordingly.
Carefully, with two forks, pull the pork apart into shreds. If you'd like smaller shreds, rough chop the meat on a cutting board. Right before serving, ladle about 1/3 of the sauce over the pork. Serve the rest on the side.
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