Description

This pressure cooker pulled pork recipe delivers tender, flavorful meat infused with a smoky, tangy sauce. Marinated in a blend of cider vinegar, brown sugar, spices, ketchup, and mustard, the pork is cooked under high pressure to achieve a melt-in-your-mouth texture. Perfect served in fluffy white baps with coleslaw or as a hearty filling for jacket potatoes, tacos, or tortillas.

Ingredients

Scale

Marinade and Pork

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
1 kg pork shoulder, skinless and boneless

Cooking Liquid

300 ml apple juice

To Serve

Fluffy white baps, or jacket potatoes
Coleslaw (optional)

Instructions

Prepare the Marinade Combine cider vinegar, brown sugar, smoked paprika, ground cumin, garlic granules, onion granules, tomato ketchup, Dijon mustard, and a pinch of salt in a bowl. Submerge the pork shoulder in the marinade, cover, and chill for at least 1 hour, preferably overnight, to allow flavors to penetrate.
Start Cooking the Pork Transfer the marinated pork and all marinade into the pressure cooker. Pour in the apple juice and stir to combine all ingredients evenly.
Pressure Cook the Pork Secure the lid on the pressure cooker and bring to high pressure over medium-high heat. Cook for 50 minutes, then allow the pressure to drop naturally for optimal tenderness. If the pork is not tender enough, reseal and cook under high pressure for an additional 10 to 20 minutes.
Rest the Meat Remove the pork from the pressure cooker onto a board and cover it loosely to rest, which helps retain moisture.
Reduce the Sauce Leave the pressure cooker with the cooking liquid uncovered and simmer on low heat for about 20 minutes, stirring occasionally until the sauce is thickened and glossy. Adjust seasoning to taste.
Shred the Pork Using two forks, shred the rested pork into bite-sized pieces. Return the shredded meat to the pressure cooker and toss it well to coat with the thickened sauce.
Serve Serve the pulled pork hot in fluffy white baps with coleslaw on the side, or use it as a filling for jacket potatoes, tacos, or tortillas. Store any leftovers chilled for up to three days or freeze for up to one month; reheat thoroughly before serving.

Notes

Marinating overnight enhances flavor and tenderness.
Ensure the pressure cooker seals tightly to maintain high pressure during cooking.
Natural pressure release helps retain moisture in the meat.
The sauce can be thickened further by simmering longer if needed.
Leftover pulled pork freezes well; defrost fully before reheating.
For a spicier kick, consider adding a pinch of chili powder to the marinade.

Prep Time: 1 hour 10 minutes
Cook Time: 1 hour 20 minutes
Category: Main Course
Method: Instant Pot
Cuisine: American

Keywords: pulled pork, pressure cooker recipe, pork shoulder, easy dinner, barbecue pulled pork, quick pulled pork, cider vinegar pulled pork, pulled pork sandwich