Pulled Pork Pressure Cooker

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 tablespoon coarse salt
• 2 garlic cloves
• 2 tablespoon olive oil
• 1 tablespoon 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 ½ 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:

• ½ cup brown sugar
• 1 tablespoon cornstarch
• ¼ cup commercial balsamic vinegar
• ½ cup water
• 2 tablespoon 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.

📋Pulled Pork Pressure Cooker

5 from 8 votes

Laura Tobin

Verified Culinary Authority

Servings 8 people

Prep Time 10 minutes mins

Cook Time 1 hour hr

Waiting time 2 hours hrs

Total Time 3 hours hrs 10 minutes mins

Print Recipe Save Saved! Pin Recipe

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.

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Video

Equipment

• Pressure Cooker
• Mini Measuring Set
• Measuring mugs
• Wooden Turner Set
• Cutting board set
• All-Clad Sauce Pan 3-Quart

Ingredients

 

US CustomaryMetric

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

For the glaze

• ▢ ½ cup brown sugar
• ▢ 1 tablespoon cornstarch
• ▢ ¼ cup balsamic vinegar the one you find in the stores is not the real one but it does not matter for this recipe
• ▢ ½ cup fresh water
• ▢ 2 tablespoon soy sauce

Instructions

 

Cook the pork

• Rub the pork with all the spices and let it rest for 1 hour
  3 lb pork loin, 1 tablespoon sea coarser salt, 2 cloves peeled garlic cloves, 2 tablespoon olive oil, 1 tablespoon minced sage leaves
• Put the pork in the pressure cooker and sear the meat over high heat with some olive oil.
• Add ½ cup of water and cook the pork for 40 minutes in the pressure cooker

Prepare the glaze

• While the pork is cooking prepare the glaze over medium heat by simmering all the glaze ingredients until the glaze thickens
  ½ cup brown sugar, 1 tablespoon cornstarch, ¼ cup balsamic vinegar, ½ cup fresh water, 2 tablespoon soy sauce

Roast the pork with the glaze

• 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 aluminum 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.
• Place the pork in a serving bowl and serve with coleslaw or salad 

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: 323kcalCarbohydrates: 16gProtein: 38gFat: 10gSaturated Fat: 2gCholesterol: 107mgSodium: 1213mgPotassium: 672mgSugar: 14gVitamin C: 0.2mgCalcium: 28mgIron: 1.3mg

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