Dinner

Pressure Cooker Pulled Pork with Spiced Tomato Sauce Recipe

ByNoah Steele February 4, 2026February 4, 2026

Introduction

This pressure cooker pulled pork recipe delivers tender, flavorful meat in a fraction of the usual cooking time. Marinated in a smoky, tangy sauce and slow-cooked to perfection, it’s an easy dish that’s perfect for sandwiches, jacket potatoes, or tacos.

The image shows four sandwich buns with a soft texture, lightly dusted with flour, each filled with shredded meat that looks tender and coated in a rich reddish-brown barbecue sauce. One sandwich has an added layer of coleslaw made from thin slices of cabbage and carrot with a creamy look, topped with a sprinkle of black pepper. Nearby, there are two bowls: one filled with the same dark shredded meat with a fork inside, and another bowl filled with creamy coleslaw also sprinkled with black pepper. The buns and bowls are placed on a worn wooden surface, with a folded light brown cloth napkin on the side, all set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp cider vinegar
2 tbsp light brown soft sugar

1 tbsp smoked paprika
½ tsp ground cumin

2 tsp garlic granules
2 tsp onion granules

100g tomato ketchup
1 tbsp Dijon mustard
1kg pork shoulder, skinless and boneless

300ml apple juice
Fluffy white baps or jacket potatoes and coleslaw, to serve

Instructions

Step 1: In a bowl, combine the cider vinegar, brown sugar, smoked paprika, ground cumin, garlic granules, onion granules, tomato ketchup, Dijon mustard, and a pinch of salt. Submerge the pork shoulder in this marinade, cover it, and chill for at least 1 hour, preferably overnight for deeper flavor.

Step 2: Transfer the pork and marinade into the pressure cooker, then pour in the apple juice. Stir gently to combine everything.
Step 3: Close the pressure cooker lid and bring to high pressure over medium-high heat. Cook for 50 minutes, then allow the pressure to release naturally.
Step 4: Check the pork’s tenderness; if it’s not pull-apart tender, reseal the cooker and cook under high pressure for another 10-20 minutes.

Step 5: Remove the pork to a board and cover to rest. Meanwhile, simmer the sauce left in the cooker with the lid off for about 20 minutes until thickened.
Step 6: Shred the pork by pulling it apart with two forks. Return the shredded meat to the thickened sauce and toss well to coat.
Step 7: Serve the pulled pork in fluffy baps with coleslaw or use it as a filling for jacket potatoes, tacos, or tortillas.

Tips & Variations

For extra smoky flavor, add a few drops of liquid smoke to the marinade.
Substitute apple juice with cola or beer for a different taste profile.
If you prefer spicier pulled pork, add a pinch of cayenne pepper or chili flakes to the marinade.

Allowing the pork to marinate overnight dramatically enhances the depth of flavor.

Storage

Store leftover pulled pork in an airtight container in the refrigerator for up to three days. It can also be frozen for up to one month. To reheat, defrost completely if frozen, then warm thoroughly in a pan or microwave until piping hot.

How to Serve

The image shows five pulled pork sandwiches placed on a wooden board with a white marbled texture beneath it. Each sandwich has two layers of soft, lightly dusted bread rolls; the bottom layer holds a generous amount of dark reddish-brown pulled pork with a moist and shredded texture, while two of the sandwiches also include a layer of creamy coleslaw with pale orange and light purple shredded vegetables and a sprinkle of black pepper on top. To the top right of the sandwiches, there is a white bowl filled with more pulled pork and a fork resting inside. To the top left, a small white bowl contains extra coleslaw with visible bits of black pepper sprinkled on top. A beige cloth napkin lies beside the pulled pork bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of pork instead of shoulder?

Pork shoulder is ideal because of its fat content and texture, which breaks down beautifully under pressure. You can try pork butt, but leaner cuts like loin may not be as tender or flavorful.

Do I have to let the pressure release naturally?

Yes, a natural pressure release allows the meat’s fibers to relax gently, making it more tender. Quick releasing the pressure might result in tougher meat.