📋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.

Course Main Course

Cuisine American

Keyword pulled pork instant pot, pulled pork pressure cooker, pulled pork pressure pan

Prep Time 10

Cook Time 1

Waiting time 2

Total Time 3 10

Servings people

Calories 323kcal

Author Laura Tobin

Equipment

Ingredients

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

US Customary - Metric

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

Video

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