Pulled Pork in Wolfgang Puck Pressure Cooker
Succulent, tender, and bursting with bold, smoky flavors, this Pulled Pork in a Wolfgang Puck Pressure Cooker is a game-changer for weeknight dinners and gatherings alike. Featuring a perfectly seasoned spice rub of paprika, garlic powder, onion powder, and a touch of brown sugar, this recipe elevates the humble pork shoulder into a savory masterpiece. The pressure cooker ensures melt-in-your-mouth texture in just 70 minutes of cooking, while a tangy blend of chicken broth, barbecue sauce, and apple cider vinegar creates an irresistible sauce that clings to every shredded bite. Whether you pile it high on soft buns, tuck it into tortillas, or serve it alongside your favorite sides, this easy pulled pork recipe delivers authentic slow-cooked flavor in a fraction of the time. Perfect for anyone looking for a fast, flavorful meal made possible by their Wolfgang Puck Pressure Cooker!
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Recipe Information
Ingredients
- 3 lbs Pork shoulder (boneless, trimmed)
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 2 tbsp Brown sugar
- 2 tbsp Olive oil
- 1 cup Chicken broth
- 1 cup Barbecue sauce
- 2 tbsp Apple cider vinegar
Instructions
Cut the pork shoulder into 3-4 large chunks to ensure it fits into the pressure cooker.
In a small bowl, mix together the salt, pepper, paprika, garlic powder, onion powder, and brown sugar to create a spice rub.
Rub the spice mixture all over the pork chunks, ensuring they are evenly coated.
Set the Wolfgang Puck Pressure Cooker to the 'Sauté' mode and add the olive oil. Allow the oil to heat for 1-2 minutes.
Sear the pork chunks in the pressure cooker, turning occasionally, until browned on all sides (about 5 minutes total). Work in batches if necessary.
Once browned, remove the pork and set it aside. Turn off the 'Sauté' mode.
Pour the chicken broth into the pressure cooker and scrape the bottom with a wooden spoon to deglaze the pot, loosening any browned bits.
Add the barbecue sauce and apple cider vinegar to the broth, stirring to combine.
Return the browned pork to the pressure cooker, nestling the pieces into the liquid.
Close and lock the pressure cooker lid, ensuring the valve is set to the 'Sealing' position. Select the 'Meat' setting and set the timer for 60 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
Open the lid and use tongs to transfer the pork to a large bowl. Use two forks to shred the pork into fine pieces.
Switch the pressure cooker back to the 'Sauté' mode and simmer the cooking liquid for 5-7 minutes or until slightly thickened.
Return the shredded pork to the pressure cooker and stir to coat it evenly in the sauce.
Serve the pulled pork hot on buns, in tacos, or as a main dish with sides. Enjoy!
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1356 mg | 59% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 19.4 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 791 mg | 17% | |
*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.
