Get ready to transform an ordinary dinner into a flavor explosion that will have your family and friends begging for seconds! This Pulled Pork Pressure XL Cooker recipe is the ultimate game-changer in home cooking, delivering restaurant-quality tender, juicy meat in just over an hour. Imagine falling-apart, perfectly seasoned pulled pork that melts in your mouth, with a minimal effort that will make you look like a culinary genius. Whether you're hosting a backyard barbecue or craving a comforting meal, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lbs pork shoulder
- 1 cup barbecue sauce
- 1/2 cup chicken broth
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tbsp paprika
- 1 tsp cayenne pepper
- Salt and pepper to taste
Instructions
- Trim excess fat from the pork shoulder and pat dry with paper towels.
- In a small bowl, mix paprika, cayenne pepper, salt, and black pepper to create a dry rub.
- Generously coat the entire pork shoulder with the spice mixture, ensuring even coverage.
- Slice the onion and mince the garlic cloves.
- Place sliced onions and minced garlic at the bottom of the pressure cooker.
- Put the seasoned pork shoulder on top of the onions.
- Pour chicken broth around the meat to create moisture and prevent burning.
- Secure the pressure cooker lid and set to high pressure for 60 minutes.
- Once cooking is complete, allow natural pressure release for 15 minutes.
- Carefully remove the pork and transfer to a large mixing bowl.
- Using two forks, shred the meat thoroughly, discarding any large fatty pieces.
- Mix in barbecue sauce until meat is evenly coated and moist.
- Serve hot on buns, with additional barbecue sauce if desired.
Tips
- Choose the Right Cut: Always use pork shoulder (also called pork butt) for the most tender and flavorful results. The marbling ensures juicy meat that shreds beautifully.
- Don't Skip the Dry Rub: Generously coat the meat with the spice mixture to create a deep, complex flavor profile. Make sure to cover every inch of the pork.
- Liquid is Key: The chicken broth prevents the meat from burning and helps create steam for tender cooking. Don't skimp on this step.
- Natural Pressure Release: Allow the pressure to release naturally for 15 minutes. This helps the meat retain its moisture and continue tenderizing.
- Shredding Technique: Use two forks to pull the meat apart, working against the grain for the most tender texture.
- Sauce Matters: Mix the barbecue sauce gradually to control the moisture. You want the meat coated but not swimming in sauce.
- Make Ahead Friendly: This pulled pork freezes beautifully for up to 3 months, making it perfect for meal prep and quick future meals.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 120mg
