Week Three: Pulled Pork in the Pressure Cooker

Pressure Cookers are also excellent at making any tough cut of meat super tender, and it can do this in a much shorter amount of time than a crockpot, or in the oven.  In my opinion, it is the best tasting method as well.

Step One:  Put 3 pounds of cut up pork shoulder and 2 peeled and quartered onions into your cooker.  Keep in mind that your P.C. can only be filled 2/3 full.  Add 1-1/2 cups water or broth.  Season your meat and onion with salt and pepper.

Cook at high pressure for 50 minutes.  Let the pressure come down naturally.

The meat will be so tender, it will fall off the bone.  Once it cools, you can shred it using two forks. 

Pulled Pork--tender and juicy.

Stir in some barbecue sauce and some of the broth for a delicious pulled pork sandwich filling.  Save the remaining broth for another use; you can store it in the freezer and use it for soup, risotto, or the next time you make pulled pork!