This post may contain affiliate links. Please read my disclosure policy.
If you want to feed a crowd but you don’t have time for cooking, a pulled pork pressure cooker is the solution. You can use pork loin or pork shoulder, 1.5 to 2 kilos (3 to 4 lb) and it will not break the bank.
I make this when I have a load of teenagers coming for the night or when I have a busy weekend and I don’t want to spend time worrying about lunch and dinner. I prepare a large bowl of pulled pork, coleslaw, and wraps.
When the boys are hungry they just help themselves to a nice wrap and I don’t have to be involved. This is not a typical French or Italian recipe, it is just a timesaver and my boys love it.
It is an easy, well-balanced family dinner that can be used for lunch boxes, picnics or lazy Sunday.
Pork is a very common street food and if you want to try to make an Italian version you can make this Porchetta Romana recipe, adapted for a home cooking.
You can also find more ideas on how to cook pork and what cuts to use in the article: Pork Cuts Names And How to Cook Them
If you are looking for a French “feed a crowd” classic, you cannot go wrong with a good old traditional Cassoulet: How to cook a traditional French Cassoulet
But today I want to keep it simple, so a pulled pork pressure cooker will do.
My pressure cooker is a WMF Perfect Pressure Cooker (affiliate link to amazon).
If you don’t have a pressure cooker you will have to cook the pork for 5 hours, but if you are interested to learn more about my pressure cooker and how I use it, you can find my review here:
Pulled Pork Pressure Cooker
- 3 lb pork loin you can also use picnic cut
- 1 tbsp coarse salt
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tbsp minced sage leaves
For the glaze
- 1/2 cup brown sugar
- 1 tbsp cornstarch
- 1/4 cup commercial balsamic vinegar the one you find in the stores is not the real one but it does not matter for this recipe
- 1/2 cup water
- 2 tbsp soy sauce
- Rub the pork with all the spices and let it rest for 1 hour
- Put the pork in the pressure cooker and sear the meat over high heat with some olive oil.
- Add 1/2 cup of water and cook the pork for 40 minutes in the pressure cooker
- While the pork is cooking prepare the glaze over medium heat by simmering all the glaze ingredients until the glaze thickens.
- Once the pork is ready, take it out of the pressure cooker and let it cool down at room temperature
- Shred the pork over a baking tin covered with aluminium foil
- Brush the pork with some glaze and put under the broil for 5 minutes
- Take the pork out of the broiler, mix and brush again with more glaze. Put back under the broiler for 5 more minutes. Repeat for 3 times
- Place the pork in a serving bowl and serve with coleslaw or salad
- It is perfect for wraps or sandwiches