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

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.

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

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
• Pork Casserole with Pineapple or whatever
• Porchetta Romana Recipe
• Magret de Canard à l’Orange Recipe
• Stuffed Pork Tenderloin with Chestnuts and Cranberries

More recipes with my pressure cooker

• Easy Bolognese Pasta
• Roman Artichokes Pressure Cooker
• Homemade chicken stock
• Homemade brown stock

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.