Pressure Cooker Pulled Pork Pork Butt
Juicy, smoky, and irresistibly tender, this Pressure Cooker Pulled Pork Pork Butt recipe delivers barbecue perfection in a fraction of the time. Crafted with a well-seasoned pork butt coated in a savory-sweet spice rub, this dish is pressure cooked to succulent, fall-apart tenderness. The addition of apple cider vinegar, chicken broth, and optional liquid smoke infuses every bite with rich, tangy flavors, while a generous drizzle of barbecue sauce ties it all together. Perfect for sandwiches, tacos, or topping a loaded baked potato, this 90-minute miracle combines the convenience of pressure cooking with the robust flavors of slow-cooked barbecue. With minimal prep time and maximum flavor payoff, it's your go-to recipe for family dinners, parties, or meal prep.
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Recipe Information
Ingredients
- 4 pounds Pork butt (bone-in or boneless)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Brown sugar
- 2 tablespoons Olive oil
- 1 cup Barbecue sauce
- 1 cup Chicken broth
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Liquid smoke (optional)
Instructions
Cut the pork butt into 4-6 large chunks to allow for even cooking and better flavor absorption.
In a small bowl, mix together the salt, black pepper, paprika, garlic powder, onion powder, and brown sugar.
Rub the spice mixture all over the pork pieces until evenly coated.
Set your pressure cooker to 'Sauté' mode and add the olive oil. Once hot, sear the pork pieces on all sides until browned, about 2-3 minutes per side. Work in batches if necessary. Remove the pork and set aside.
Turn off the 'Sauté' mode and deglaze the pot by adding the chicken broth, apple cider vinegar, and liquid smoke (if using). Scrape the bottom of the pot with a wooden spoon to release any brown bits.
Place the seared pork pieces back into the pressure cooker. Pour the barbecue sauce over the top, ensuring the pork is evenly coated.
Lock the pressure cooker lid in place and set the valve to 'Sealing'. Cook on 'High Pressure' for 60 minutes.
After the cooking time, allow the pressure to release naturally for 15 minutes, then carefully perform a quick release for any remaining pressure.
Remove the pork pieces from the pressure cooker and place them on a large cutting board. Use two forks to shred the meat into bite-sized pieces.
Skim any excess fat from the cooking liquid in the pressure cooker. Optionally, set the pressure cooker back to 'Sauté' mode and reduce the liquid for 5-10 minutes to concentrate the flavors.
Toss the shredded pork back into the pressure cooker with the reduced liquid and mix well to coat.
Serve the pulled pork hot on buns, in tortillas, or with your favorite sides. Enjoy!
Nutrition Facts
Calories |
5391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.6 g | 505% | |
| Saturated Fat | 131.7 g | 658% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 9282 mg | 404% | |
| Total Carbohydrate | 139.1 g | 51% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 109.2 g | ||
| Protein | 315.9 g | 632% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 6015 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
