Pulled Pork Under Pressure
This takes a bit of planning ahead, but the results are entirely worth it, and the steps are not that arduous. I have been making a version of this pulled pork for years, only using a Crockpot instead of an Instant Pot or pressure cooker. Honestly, I prefer the pressure cooked version of this hands down. It saves hours of cooking, plus you won't drive away from home and think, did I turn the Crockpot on?
Truth be told, that has been done, and what a disappointment it is when you are expecting that lovely aroma as you walk in the door. Not only are you not eating in thirty minutes, but you are also faced with a large amount of pork that is no longer edible. That is a double whammy for sure. Using a pressure cooker eliminates all of those pitfalls because it compresses your cooking time to 40 minutes.
The basics are just that basic. This is not fussy at all. Make Spice Rub, make a double batch, and save yourself some time the next round. The night before or early in the morning, coat the pork with the rub, be generous. I use almost all of it. Rub the spices in like you mean it. It's called rub for a reason. You want to give the spice rub time to work into the meat, so be sure to have at least 8 hours of marinating time. Either use a bowl that will keep the pork pressed together, which helps the spice rub its magic, or wrap it super tight in plastic wrap, so no juices seep away. Put wrapped pork in a large bowl because of the juiciness, as mentioned earlier, and then off to the fridge. That's it, not so bad. Another item I make ahead is the Coleslaw. You are caught up now, below is the recipe. I have every bit of faith that you can take it from here.
Pressure Cooker Pulled Pork
3 lb boneless pork roast, cut into large chunks
1 batch spice rub - reserve about 1/4 cup
1/3 cup apple cider vinegar
1 cup of water
The night before or at least 8 hours before cooking, cut the pork into 6 even pieces to ensure even cooking. Reserving 1/4 cup of the spice rub, coat the pork with the rub, be sure to rub it into the meat well. Either use a bowl that will keep the pork pressed together, which helps the spice rub its magic, or wrap it super tight in plastic wrap, so no juices seep away. Put wrapped pork in a large bowl because of the juiciness, as mentioned earlier, and then off to the fridge.
About 30 minutes before cooking, place the meat into your pressure cooker's pot. When you are ready to start cooking, add the water and cider vinegar, then sprinkle the remaining spice rub on top. Follow your manufacturers' instructions to begin pressure cooking. I use an Instant Pot, my settings are Pressure Cook, High, 40 minutes, and I use a quick release. Once the indicator drops down, it is safe to open the lid. Remove pork to bowl for shredding, save the drippings for sopping the pork or reheating leftovers.