Pressure Cooker Pulled Pork Recipe

Ingredients

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6 to 8 Servings

Pork

  • 2 Tablespoons (packed) dark brown sugar
  • 4 teaspoons Hungarian sweet paprika
  • 1 Tablespoon kosher salt
  • 1 teaspoon English mustard powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 3 pounds boneless pork shoulder cut into 1-inch-thick slices
  • 2 Tablespoons olive oil
  • 2 cups low-salt chicken broth
  • 1 cup beer
  • rolls or buns of choice for serving

Vinegar Sauce

  • 1 1/2 cups apple cider vinegar
  • 3/4 cup ketchup
  • 1 Tablespoon Worcestershire sauce
  • 4 teaspoons (packed) dark brown sugar
  • 2 teaspoons kosher salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon Dijon mustard

 

Mix the first 6 ingredients in a medium bowl.

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Cut pork into 1-inch strips.

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Add pork to the bowl and toss to coat.

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Cover and refrigerate over night.

The next day, take out your pressure cooker and press warm; set the timer for 30 minutes and press start to heat the pressure cooker.

Heat the oil in batches, add in pork and cook until browned.

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Transfer to plate.

Add broth, beer and browned pork to the pot.

Lock lid in place, making sure the vent is sealed. Press warm; set the timer for 42 minutes and press start to cook.

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After the cooking phase is complete, release the pressure manually by opening vent.

Remove lid and transfer pork to a platter and let cool.  Discard cooking liquid.

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Make the vinegar sauce:

Combine all of the sauce ingredients in the cleaned pot.

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Press warm, set timer for 15 minutes and press Start.

Bring to a simmer; cook for 15 minutes.

Meanwhile, shred pork with your fingers.

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Serve on rolls with vinegar sauce.

Recipe from Bon Appetit, prepared by Brendan at Page Hardware & Appliance Co.

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