We must make a confession. It might upset some barbecue purists. We were craving pulled pork. But, the weather outside was frightful. We didn’t feel like manning a smoker for seven hours in the icy abyss. Instead, we threw a pork shoulder into the pressure cooker. An hour and a half later, we had succulent, tender, delectable pulled pork. We use an Instant Pot. It’s amazing. Modern technology, man.

Why do we love pulled pork? Sure, it tastes delicious and is easy to make. Those constitute reasons number one and two. Coming in a close third, though, is how well it reheats. A couple days later, we’re still enjoying fantastic sandwiches.

Pressure Cooker Pulled Pork

Ingredients

• One Boston butt pork roast, six to seven pounds
• Two or three tablespoons of barbecue rub*
• 1/4 cup of chicken stock
• Two tablespoons of liquid smoke
• One tablespoon of apple cider vinegar
• One teaspoon of soy sauce
• One teaspoon of Worcester sauce
• One teaspoon of onion powder
• One teaspoon of garlic powder

Directions

In a separate bowl, mix chicken stock, apple cider vinegar, soy sauce, Worcester sauce, liquid smoke, onion powder and garlic powder. Set aside.

Slice pork roast horizontally into pieces resembling steaks. Coat each with rub. Turn electric pressure cooker to “Saute” function. Brown meat for two minutes per side. Pour in mixture. Secure lid. Cook on “High Pressure” for 80 minutes.

Using a slotted spoon, remove pork. Place on a butcher block or baking dish. Shred pork to desired consistency.

Serve on a bun with barbecue sauce and pickles.

*For the rub, you can buy a commercial one. Here’s our favorite: Cowtown All Purpose Barbeque Seasoning. Or, you can mix your own. Here is our recipe.