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Pressure Cooker Pulled Pork

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* ½ cups Apple Cider Vinegar
* ½ cups Ketchup
* ⅓ cups Brown Sugar
* ½ cups Pan Drippings
* 1 Tablespoon Prepared Mustard (like Dijon)
* 2 pinches Salt
* ⅓ cups Sugar
* 2 teaspoons Smoked Paprika
* 2 teaspoons Dry Mustard
* 1 teaspoon Salt
* 1 bottle Beer
* 1 cup Water
* 3 pounds Pork Butt

Preparation Instructions

Mix together in a bowl the sugar, smoked paprika, dry mustard, and a teaspoon of salt.

Mix and rub on the outside of the pork butt. I cut my pork in half before I put the rub on, so it will fit into my pressure cooker. The pork should not touch the pressure cooker lid.

Add water and beer to pressure cooker. Place a stainless steel steamer basket in the bottom of your pressure cooker. This prevents the pork from sitting in the liquids in the bottom of the pressure cooker. Place pork in basket, and seal the lid. Bring to high pressure and cook for 80 minutes. Use the cold water method to release the pressure.

Remove from pressure cooker, set in bowl and use two forks to shred the pork.

Pour off all but 1/2 cup of the drippings from the pressure cooker. Put pressure cooker on a medium heat (without the lid on) and add ketchup, brown sugar, prepared mustard, and apple cider vinegar. Use a silicone spatula or wooden spoon, making sure to scrape the bottom of the pot to incorporate any drippings sticking to the bottom on the pan.

Turn heat down and simmer for 10 minutes. Taste for seasoning. I have found that this bbq sauce tastes strongly of vinegar at this point. Don’t worry; it will mellow out once you mix it in with the pulled pork.

Add bbq sauce to the pork a bit at a time. You may not want or need all of it. It depends on your taste. I use all of mine, but I really love sauce! This is best served straight away on white buns. Enjoy.

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2 thoughts on “Pressure Cooker Pulled Pork”

  1. Rubbed pork as directed, then dumped remaining rub into cooking liquid. Elevated pork with two foil bread pans that I punched holes in to allow the liquid to move around and the pork drippings to fall into the pan. Cooked for 1 1/2 hour and did a natural release, turned out fine, but pork was half frozen still. Might need to reduce time if thawed. Didn’t make the BBQ sauce, rather shredded and tossed with about 3/4 cup of the cooking liquid a couple of TBSP of cider vinegar and a small amount of BBQ sauce. We just used Sweet Baby Rays.

  2. Made again following instructions in previous comment. Added two cans of beer and 2 cups of water. Cooked the full 1.5 hours even though the roast was thawed, meat came out good and tender.

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