Pulled pork is a weekly staple in our house. It is both easy and quick to make using a pressure cooker and turns out delicious and moist every time. It can be spiced up any number of ways — carnita or taco seasoning, barbecue sauce, ketchup (yes ketchup) or just good ol' Celtic sea salt and fresh ground black pepper.
We make a meal of pulled pork and a pile of broccoli drizzled with ghee and garlic salt. Which, by the way, I make the broccoli in the pressure cooker as well.
The best part about pulled pork, is the leftovers! They are simply amazing stuffed inside an omelet with a little salsa on top.
Watch the short video below to see how simple it really is to make pulled pork in the pressure cooker.
I love our pressure cooker and even if all it made was perfectly pulled pork and broccoli, I would still love it. I use it almost daily to steam veggies and weekly to make things like bone broth — which by the way takes an hour, not all day, and whole chicken in about 20 minutes. We buy these amazing grass fed ballpark franks that get so plump and juicy in 5 minutes in the pressure cooker.
I've had our cooker for about two years or so and am always trying out new things to cook in it. My most recent adventure was artichokes and roasted garlic. Both turned out deliciously successful.
Cooking in a pressure cooker, while may seem intimidating, is actually very easy, fast, safe and a healthy way to prepare meals.
Click Here to Pin Perfectly Pulled Pork
6 Benefits of Pressure Cooking
- FAST. Saves up to 70% in cooking time.
- EASY. Just load the ingredients and liquids into the cooker, close the lid, bring to pressure and cook, then release pressure and open the lid.
- HEALTHY. Foods cooked under pressure retain up to 50% more of their vitamins and minerals.
- VERSATILE. All types of food can be cooked in a pressure cooker — from vegetables, stews, soups, chicken, fish, meats, even desserts.
- ENERGY EFFICIENT. Pressure cooking reduces cooking times which means conservation of energy.
- GREAT TASTE. The steam created inside the pressure cooker breaks down fibers in food in a short period of time, leaving food moist and flavorful.
Ingredients
- 2 - 4 lbs. Boneless Pork Shoulder Roast
- 2 c. Water
Directions
- Using sharp knife cut roast in chunks.
- Add 2 cups of water to pressure cooker.
- Place trivet in pressure cooker and then steamer basket.
- Place pork chunks in steamer basket.
- Snap lid in place, over high-heat, bring to pressure.
- Reduce heat to medium-low or lowest temp that maintains pressure.
- Cook for 45 minutes then quick release pressure.
- Transfer to bowl and shred with a fork.
- Season as you prefer and enjoy.
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