Pulled Pork Pressure Cooker

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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.

When to make pulled pork in a pressure cooker

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.

What cut of pork to use

To make pulled pork you can either use the pork loin or the picnic shoulder. You need a large piece of pork with some fat around.

You can find more information or more ideas on how to cook pork and what cuts to use in the article: Pork Cuts Names And How to Cook Them

How to cook the pork in the pressure cooker

Ingredients

• 3 lb – 1.5 kilo of pork loin or picnic shoulder
• 1 tbsp coarse salt
• 2 garlic cloves
• 2 tbsp olive oil
• 1 tbsp minced sage leaves

1. Rub the pork with all the spices and let it rest for 1 hour
2. Put the pork in the pressure cooker and sear the meat over high heat with some olive oil
3. Add 1/2 cup of water and cook the pork for 40 minutes in the pressure cooker
4. Once the pork is ready, take it out of the pressure cooker and let it cool down at room temperature

Making the glaze

5. While the pork is cooking prepare the glaze over medium heat by simmering all the glaze ingredients until the glaze thickens:

• 1/2 cup brown sugar
• 1 tbsp cornstarch
• 1/4 cup commercial balsamic vinegar
• 1/2 cup water
• 2 tbsp soy sauce

Broiling the pulled pork

6. Shred the pork over a baking tin covered with aluminium foil
7. Brush the pork with some glaze and put under the broil for 5 minutes
8. 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
9. Place the pork in a serving bowl and serve with coleslaw or salad

How to serve the pulled pork

I like to serve the pulled pork with coleslaw or salad and fill in a wrap or a sandwich. If you want to make your guests happy you can make your own wrap with the following recipe:

Homemade Indian Bread

If I don’t have wraps at home I make grilled homemade Indian bread, a perfect substitute and actually a better option. It has no fat #yourguardianchef #breadrecipe #homemade

Check out this recipe

More recipes with pork loin

If you are looking for a “feed a crowd” classic using pork loin, you cannot go wrong with a good old traditional French Cassoulet or the Italian Porchetta Romana.

Traditional Cassoulet Recipe

The Cassoulet is a complete meal rich in proteins, carbs, fibres and vegetables and for the price you pay for the meat, a very successful homemade feast which will serve/feed a crowd. Traditional French Cassoulet made with beans pork, duck and saussages #yourguardianchef #frenchfood #onepot

Check out this recipe

Porchetta Romana Recipe

Porchetta Romana is a large cut of pork (almost half), wrapped in its rind and flavoured with herbs. It was cooked on a wooden fire, cut in slices and served in a crusty Panino/Rosetta. You can make it at home without having to buy the entire pig like they do in Rome. #yourguardianchef #Italianrecipe #pork

Check out this recipe

Tips for making the best-pulled pork int he pressure cooker

• Make sure you choose a piece of pork (loin or shoulder) with some fat otherwise it will be too dry
• If you don’t have a pressure cooker, cook the pork for 3 hours
• Wait until it is cold before you shred the meat, you can burn your fingers
•  Make enough sauce so the meat stays moist
• If the meat is drying too much do not broil for the 3rd time

If you are making this Pulled Pork Pressure Cooker, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

Pulled Pork Pressure Cooker

If you want to feed a crowd but you don't have time for cooking, the pulled pork pressure cooker is the solution. You can use pork loin or pork shoulder. Serve with coleslaw, and wraps.#yourguardianchef #instantpot #pressurecooker #pulledpork

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings: 8 people

Print Pin Rate

Author: Laura Tobin

Ingredients

• 3 lb pork loin you can also use picnic cut
• 1 tbsp sea coarser salt
• 2 cloves peeled garlic cloves
• 2 tbsp olive oil
• 1 tbsp minced sage leaves

For the glaze

• 1/2 cup brown sugar
• 1 tbsp cornstarch
• 1/4 cup 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 fresh water
• 2 tbsp soy sauce

US Customary - Metric

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Instructions

• 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

Video

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Notes

• Make sure you choose a piece of pork (loin or shoulder) with some fat otherwise it will be too dry
• If you don't have a pressure cooker, cook the pork for 3 hours
• Wait until it is cold before you shred the meat, you can burn your fingers
•  Make enough sauce so the meat stays moist
• If the meat is drying too much do not broil for the 3rd time

This recipe originates from a recipe I found on Bigoven and here you will find the original recipe.

Nutrition

Calories: 323kcal | Carbohydrates: 16g | Protein: 38g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 1213mg | Potassium: 672mg | Sugar: 14g | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 1.3mg

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Found out more about pork cuts and how to cook them

To find out more about pork cuts, their name in French and Italian and how to cook them you can read the article: Pork Cuts Names And How to Cook Them

Recipes you might also like

Traditional Cassoulet Recipe

The Cassoulet is a complete meal rich in proteins, carbs, fibres and vegetables and for the price you pay for the meat, a very successful homemade feast which will serve/feed a crowd. Traditional French Cassoulet made with beans pork, duck and saussages #yourguardianchef #frenchfood #onepot

Check out this recipe

Pork Casserole with Pineapple or whatever

It happened by chance, I wanted to make a Pork casserole with apples but realized at the last minutes that I did not have any apples but I had a pineapple, You can use whatever other vegetables or fruit you fancy.  #yourguardianchef #porkrecipes #pineapple

Check out this recipe

Porchetta Romana Recipe

Porchetta Romana is a large cut of pork (almost half), wrapped in its rind and flavoured with herbs. It was cooked on a wooden fire, cut in slices and served in a crusty Panino/Rosetta. You can make it at home without having to buy the entire pig like they do in Rome. #yourguardianchef #Italianrecipe #pork

Check out this recipe

Magret de Canard à l'Orange Recipe

Magret de Canard sauce a l'Orange, duck breast with orange sauce, may seem like a complicated dinner, however it is not difficult to make. Step by step recipe easy to follow. #yourguardianchef #frenchrecipes #duck

Check out this recipe

Stuffed Pork Tenderloin with Chestnuts and Cranberries

The pork tenderloin is very lean and can be too plain if not combined with stronger flavours. The fruitiness of the cranberries and lemon zest adds a nice bite to it, and the nuttiness of the chestnuts mixed with a glass of cognac integrates all the flavours into one.

Check out this recipe

Do you want to know more about my pressure cooker?

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: Pressure Cooker

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To make an easy "whatever" Bolognese pasta I make my sauce in the pressure cooker for speed and deeper flavour. Before adding the stock deglaze with Marsala

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