Electric Pressure Cooker Pulled Pork Sandwiches
Delicious pork shoulder, rubbed with a spicy dry rub, and pressure cooked until it is fall apart tender. Served with delicious au jus.
Servings 12 servings
Calories 376kcal
Ingredients
Dry Rub
- 1 tablespoon granulated garlic
- 1 tablespoon sweet paprika
- 1 tablespoon smoked paprika
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons light brown sugar
Pork
- 5 lbs bone-in pork shoulder
- 2 tablespoons canola oil
- 1/2 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 cup ketchup
- 12 cup water
- 2 teaspoons liquid smoke
Instructions
- Remove excess fat from the meat and cut it into 4 pieces.Mix the dry rub ingredients together and thoroughly coat all sides of the pork pieces.
- Set electric pressure cooker to the Saute function and add the canola oil.Brown half the meat for 3 or 4 minutes on each side. Remove the browned meat and set aside while you repeat with the remaining pieces. Remove meat and set aside.
- Mix the liquid ingredients in a small bowl and add to the pressure cooker.Place the wire rack in the bottom of the container and add the meat. Follow the instructions for your device for pressure cooking meat and set on high pressure for 90 minutes.
- When the time is up, do a quick release of pressure and remove the meat. Use two forks to shred the meat or use a NutriMill Artiste mixer with the wire whisk attachment and pulse to shred.
- Pour the liquid from the cooker into a grease separator, if you have one, or a tall container and let the fat separate and come to the top so you can remove it with a spoon.
- Place the meat into a bowl and add the liquid, then stir to combine.Serve hot on buns with thinly sliced onion and dill pickle chips. Cole slaw may also be added, as well as barbecue sauce, if desired.
Nutrition
Calories: 376kcal