Make amazingly tender pulled pork in under 2 hours with a pressure cooker

Dry Rub Ingredients

  • 2 Tablespoons Paprika
  • 2 Tablespoons Dried Garlic
  • 3 Tablespoons Dark Brown Sugar
  • 1 Tablespoon Dry Mustard Powder
  • 2 Tablespoons Salt

Barbeque Sauce Ingredients

  • 1/2 Cup Good Quality Apple Cider Vinegar such as Bragg’s Unfiltered
  • 1/4 Cup Brown Mustard
  • 3/4 Cup Ketchup
  • 1/2 Cup Dark Brown Sugar
  • 1 Tablespoon Crushed Garlic
  • 1 Tablespoon Dry Rub
  • 1 Teaspoon Chili Sauce e.g. Sambal Olek or Sriracha
  • 1/2 Tablespoon Liquid Smoke
  1. Mix all of the dry rub ingredients together in a mini food processor. You won’t use all of it, keep some for the next time
  2. Start with a 4 pound bone-in pork shoulder and carefully cut all of the meat off of the shoulder blade into approximately 1-2 inch cubes and coat with the dry rub in a large bowl
  3. Place the meat into your pressure cooker’s elevated basket. Try to avoid any of it touching the sides
  4. Pour water into your cooker until it comes up to the bottom of the basket. This was about 2 cups for my model
  5. Pressure cook on the high setting for 45 minutes and do a quick release
  6. While the meat is cooking, make the sauce by putting the vinegar, liquid smoke, ketchup and mustard in a sauce pan over low and whisking together. Add the dry ingredients and cook over very low heat.
  7. Carfeully remove the meat and place in a bowl. If it came out right, you should be able to mash easily with a spoon and fork and then add the sauce