Quick Cook BBQ Pulled Pork

This BBQ Pulled Pork embodies the concept of minimal work, maximum benefits. A simple pressure cooker recipe for pulled pork (also great in a slow cooker!). The pork shoulder is cooked to fall-apart tender and sings with a ton of flavor thanks to a homemade dry rub. The BBQ sauce is then served alongside that luscious, juicy meat. There are a ton of ways to serve this dish, which is great for parties or meal prep: sandwiches, sliders, nachos, mac and cheese, salads, and more!

Whoa, folks, today we’re talking about the miracle that is pulled pork. Really, I have a serious weakness for well cooked meats. Give it to me, please—be it pig, poultry, or beef that has been pressure-cooked, gently roasted, or braised until it is tender and falling apart! This is a meal that you and your friends will love and work well for just about any occasion. If you are also a fan of pulled pork, grab a seat and let’s start eating!

Quick Cook BBQ Pulled Pork

This incredibly fragrant and rich pork shoulder is enhanced with a handmade dry rub that is deeply flavored and strongly seasoned. Thanks to the Instant Pot, this pulled pork recipe can be prepared in less than an hour. The pork is cooked in a flavorful braising broth until it is completely soft. A very flexible dish that may be prepared in countless ways! Fear not—notes on the slow cooker are also included!

I find that there’s something about pulled pork that really shouts community. I have happy memories of indulging in this dessert with my family, friends, and everyone in between. Whether it was at a viewing party for the big game, a business potluck, a family get-together, or a religious event, etc.Many people adore the collaborative vibe it exudes ♡

What You’ll Need For This Recipe

  • BBR homemade dry rub: I seasoned the pork shoulder with a handmade combination of spices that included dark brown sugar, chipotle powder, smoky paprika, cumin, chili powder, and salt and pepper. This blend sings with a well-rounded, smokey, sweet flavor.
  • Boston butt, or pork shoulder: I use boneless pork shoulder, which is also known as Boston butt. I suggest slicing your pork shoulder into cubes after removing any extra fat. This is why it’s ideal for shredding in the end and for cooking in the pressure cooker.
  • Oil: You may use any high-heat cooking oil for cooking; I personally prefer vegetable oil.
  • More depth, more taste, and more texture in onions.
  • Garlic: Without a hint of delicious garlic flavor, what would be barbecued?
  • The primary ingredient in the cooking liquid is chicken stock.
  • I use apple cider vinegar as my vinegar since it balances the taste and tenderizes meats.
  • Worcestershire sauce: Its distinct taste combination comes from a variety of components. It functions something as an umami flavor bomb as well.
  • Dijon mustard: I love the delightful tang that mustard adds!
  • & to serve: Coleslaw, brioche buns, and your preferred BBQ sauce. These are definitely optional, but they’re wonderful if you’re going the sandwich/slider way!

Highlights of the BBQ Pulled Pork Recipe

  • SMALL & EASY: This pulled pork dish is so easy to prepare in a pressure cooker—it’s just amazing, people. This is what I refer to as a low-effort, big reward baddie because there won’t be much hands-on labor required of you! For that reason, this pulled pork dish is perfect for hectic weeknights and any time in between. It’s quite simple and comes together rather quickly, yet the flavor is never compromised.
  • BIG-TIME FLAVA: We don’t mess around when it comes to flavor here on the internet. Rich and powerful in taste, the handmade BBQ spice combination is used to well-season the pork shoulder. Subsequently, the pork is cooked to perfection while retaining all of the flavorful cooking liquid.
  • Hello, adaptability Is there anything better than a recipe that can be used in several ways and flipped over and over again? Also me! As much as I enjoy eating my pulled pork with barbecue sauce directly over buttery brioche buns paired with coleslaw, there are alternative choices! Use the pulled pork in salads, mac and cheese, pizza, nachos, and other dishes. The options are genuinely infinite—the sky is the limit! 🙌🏯

Part I of How to Make Instant Pot Pulled Pork

  • To prepare the spice mix, put the brown sugar, chipotle powder (if using), smoked paprika, cumin, oregano, chili powder, and salt and pepper to taste in a bowl. To fully blend the spices, give them a good stir.
  • To season the pork shoulder, transfer the pieces of pork shoulder into a big bowl and cover the pork with the spice mixture. Press the spices into the meat with your hands. Ensure that the spice mixture has thoroughly coated all of the pork pieces. Then save the seasoned pork.
  • To brown the pork, use the high sauté setting on the IP. When the saucepan is heated, add the oil. Working in stages, add the seasoned pork to the saucepan in an equal layer once the oil begins to shimmer. Sear the pork for approximately one minute on each side, or until a deep brown crust forms. After that, move the browned pork to a spotless dish or platter and carry out the same procedure with the remaining meat.

⇢ Searing the meat releases a great deal of flavor, also known as the Maillard process! Never omit this step. How come? As the pork browns, the ingredients from the BBQ dry rub toast and caramelize, adding plenty of flavor 🙌🏾

Part II of Preparing Instant Pot Pulled Pork

  • Add the garlic and onion to the saucepan and sauté. For approximately two to three minutes, or until they are soft and aromatic, sauté the onion and garlic, turning occasionally.
  • Put everything together: Stir thoroughly, scraping up any parts, after adding the mustard, vinegar, worcestershire, and stock to the saucepan. After that, gently return the seared pork pieces and any remaining liquids to the saucepan.
  • Cook under pressure: Put the IP cover on, select the manual high pressure setting, and give it a 45-minute timer. Allow pressure to naturally release in the “vent” position after the cooking cycle is over, or until all steam has been expelled.

Step Three: Finishing and Serving Barbecue Pulled Pork

  • Shred the pork by taking the pieces out of the saucepan and putting them on a big baking sheet or dish. Next, shred the meat with two forks or your hands.
  • Provide: Once the pork has been tasted, add extra salt or pepper to suit your taste. You may cover the pulled pork with as much barbecue sauce as you like, or you can save some for when the pulled pork is put together as sandwiches, sliders, etc. Take pleasure in your BBQ pulled pork however you like!

Slow Cooker Pulled Pork

I adore how simple and convenient it is to make this pulled pork in a pressure cooker according to the directions. The processes necessary may all be completed in the same vessel, and it all comes together quickly. But, using a slow cooker is an alternative cooking method that may also be reduced if that’s your preference. That’s how:

First, sear the pork over the fire and then add the onion and garlic combination and sauté. Then, add the onion, garlic, and all the other ingredients to the slow cooker container along with the browned pork. Mix well and cook for 4–6 hours on high or 8–10 hours on low. The recipe card notes, below, include comprehensive instructions for using a slow cooker.

How to Keep and Warm Up Leftovers

Verify that the remaining pulled pork has totally cooled. To store in the refrigerator, place the pulled pork in an airtight container and refrigerate for three to four days. Pull pork may be frozen for up to two months by transferring it into a freezer-safe container. Reheat: If frozen, thaw in the refrigerator. To crisp up the pork, reheat pulled pork in a pan with a little oil. or zap in the microwave to thoroughly warm.

More Recipes You Might like

Quick Cook BBQ Pulled Pork

This BBQ Pulled Pork embodies the concept of minimal work, maximum benefits. A simple pressure cooker recipe for pulled pork (also great in a slow cooker!). The pork shoulder is cooked to fall-apart tender and sings with a ton of flavor thanks to a homemade dry rub. The BBQ sauce is then served alongside that luscious, juicy meat. There are a ton of ways to serve this dish, which is great for parties or meal prep: sandwiches, sliders, nachos, mac and cheese, salads, and more!

  • 1/4 cup packed dark brown sugar
  • 3 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chipotle powder (or cayenne powder- optional)
  • kosher salt & freshly ground black pepper (to taste)
  • 4 lb boneless pork shoulder (trimmed of excess fat & cut into chunks)
  • 2 tablespoons vegetable oil (plus more as needed)
  • 1/2 medium-sized white onion (chopped)
  • 6 cloves of garlic (finely minced or pressed)
  • 1 cup chicken stock (or broth)
  • 1/4 cup apple cider vinegar
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon dijon mustard

For serving:

  • 1 18-ounce bottle BBQ sauce, we love Sweet Baby Ray’s or Stubb’s!
  • brioche buns (coleslaw, dill/bread & butter pickles- optional)
  1. To prepare the spice mix, put the brown sugar, chipotle powder (if using), smoked paprika, cumin, oregano, chili powder, and salt and pepper to taste in a bowl. To fully blend the spices, give them a good stir.
  2. To season the pork shoulder, transfer the pieces of pork shoulder into a big bowl and cover the pork with the spice mixture. If you’d like, put on some disposable gloves and use your hands to rub the spices into the pork. Ensure that the spice mixture has thoroughly coated all of the pork pieces. Then save the seasoned pork.
  3. To brown the pork, use the high sauté setting on an Instant Pot that is 6-quarts or greater. When the saucepan is heated, add the oil. When the oil begins to shimmer, add the seasoned pork to the saucepan in even layers while working in stages so as not to pack it too full. Sear the pork for approximately one minute on each side, or until a deep brown crust forms. After that, move the browned pork to a spotless dish or platter and carry out the same procedure with the remaining meat.
  4. Sauté: Add the onion and garlic to the saucepan after setting aside all of the seared pork. Only add a little additional oil to the pot if it appears dry. For approximately two to three minutes, or until they are soft and aromatic, sauté the onion and garlic, turning occasionally.
  5. Put everything together: Toss in the mustard, vinegar, worcestershire, stock, and scrape out any pieces from the bottom of the saucepan with a wooden tool. Stir everything up thoroughly. After that, gently return the browned pork pieces and any leftover liquids to the saucepan.
  6. To cook under pressure, cover the Instant Pot and program it to operate at high pressure for 45 minutes. Once the cooking cycle is over, release the pressure naturally in the “vent” position or as directed by the manufacturer, continuing until the steam stops completely.
  7. Shred the pork by taking the pieces out of the saucepan and putting them on a big baking sheet or dish. Shred the meat with two forks or, if preferred, your hands while wearing disposable gloves. Note: It’s strongly advised, but optional, to reserve some of the cooking liquid (au jus) in the saucepan to pour over the pulled pork to keep it moist when storing or not serving it immediately.
  8. Serve: After tasting the pork, taste again and add extra salt or pepper to suit your taste. You can choose to cover the pulled pork with the entire amount of BBQ sauce, or you can save some for when the pulled pork is constructed into sandwiches, sliders, etc. Have fun!
  • Storage and reheating: Ensure that the remaining pulled pork has completely cooled. To store in the refrigerator, place the pulled pork in an airtight container and refrigerate for three to four days. Pull pork may be frozen for up to two months by transferring it into a freezer-safe container. Reheat: If frozen, thaw in the refrigerator. To crisp up the pork, reheat pulled pork in a pan with a little oil. or zap in the microwave to thoroughly warm.
  • Slow cooker guidelines: Prepare the spice mixture according to step #1 and season the shoulder of pork according to step #2. Add the oil to a large Dutch oven that has been heated to medium-high heat on the stovetop. As said in step #3, brown the pork in two batches as the oil begins to shimmer. Next, cook the mixture of onions and garlic as mentioned in step #4. Place the onion/garlic combination and the browned pork, along with any leftover juices, into the slow cooker. Stir in mustard, Worcestershire, vinegar, and stock. To properly incorporate, give all the ingredients a gentle whisk. Simmer the pork for four to six hours on high or eight hours on low. Then shred and serve by following steps #7 and #8. Have fun!
  • Please read the blog post in its entirety for more tips + tricks.
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Quick Cook BBQ Pulled Pork

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