Season an approximately 3 # pork shoulder, bone-in, with salt and pepper. If you want it a little spicier, use some oregano and cumin as well. Put the meat into your pressure cooker along with a cut up onion, same garlic cloves and 2 cups of water. (This is in a 6 quart pressure cooker but make sure not to exceed the fill limit of yours.)
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| Making pulled pork in the Pressure Cooker. |
Put the lid on and lock it into place. Set the timer for 50 minutes if using an electric PC and it will start timing after achieving high pressure. When using a stove top model, you need to wait for the pot to realize high pressure and then lower the heat to maintain that for 50 minutes. Use the natural release method.
Remove the pork from the cooker.
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| The pork was so tender it was falling off the bone! |
Allow the meat to cool slightly. Do not pour the "broth" made down the drain! You can pour that over the pork once it's shredded.
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| Bare bone! It's easy to remove the meat and shred it. |
Use your hands or two forks to shred the meat.
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| Store in your refrigerator for up to 5 days--if it lasts that long! |
Serving Ideas:
You can serve this up with about 1 cup barbecue sauce and served atop a bun for a great, hearty sandwich. For an extra delicious sandwich put some coleslaw on top!
This makes an excellent topping for pizzas too. We like it with grated gouda, barbecue sauce and red onion.
Stir some into a bean soup. Make the soup and add the meat later--it doesn't need any more cooking, just heat through.
Season meat with chili powder and cumin to taste; add 1 cup broth, 1 tbsp red wine vinegar and salt. Heat up for a taco filling!
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| Try your pulled pork with some coleslaw--a perfect compliment! |
You might not need any serving ideas because it's so delicious without any changes, but you might enjoy it more often! Bon Appetit!
Next up: A terrific coleslaw!
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