Pulled pork is a classic American barbecue dish that is beloved for its super tender and flavorful shredded pork smothered in a sweet and tangy barbecue sauce. It’s the perfect star of sandwiches, tacos, nachos, and more!
While traditional recipes call for slow cooking a pork shoulder or roast for 8-12 hours, using a pressure cooker cuts down the cooking time to just an hour or so. The Power pressure cooker XL is a popular electric multicooker that can easily whip up delicious pulled pork in a fraction of the time.
In this article, I’ll walk through how to make mouthwatering pulled pork in the Power Pressure Cooker XL. We’ll cover everything from choosing the right cut of pork to shredding and saucing the succulent shredded meat. Let’s get cooking!
Benefits of Using a Pressure Cooker XL for Pulled Pork
There are several advantages to using a pressure cooker like the Power Pressure Cooker XL to make pulled pork compared to conventional slow cooking methods:
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Speed – You can have tender, fall-apart pulled pork in just 60-90 minutes with pressure cooking rather than 8+ hours in a slow cooker. It’s exponentially faster!
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Flavor – The pressurized environment concentrates flavors so your pulled pork takes on rich depth of flavor in a short amount of time
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Juiciness – Pressure cooking locks in moisture. Pulled pork comes out incredibly juicy and tender.
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Convenience – Just throw in the ingredients, lock the lid, and walk away. The pressure cooker does all the work for you!
So if you want delicious pulled pork fast, a multicooker like the Power Pressure Cooker XL is the way to go. Now let’s get to the recipe!
Choosing the Right Pork for Pulled Pork
The first step is selecting the right cut of pork for pulled pork. Here are your best options:
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Pork shoulder – This is my top choice! The shoulder contains a good amount of fat and connective tissue that breaks down into succulent pulled pork. Look for a boneless pork shoulder roast, pork butt, or Boston butt.
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Pork picnic – Similar to the shoulder, pork picnic contains fat and collagen that makes it perfect for pulling and shredding after cooking.
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Pork loin – Pork loin is leaner than the shoulder or picnic cuts but can work. It may turn out slightly drier but still shreds well.
For best results, choose a boneless pork shoulder roast that’s 3-5 pounds. This size fits nicely in a 6-8 quart pressure cooker.
Avoid super lean cuts like pork tenderloin. They lack the fat and connective tissue to get that fall-apart shredding texture.
Prepping the Pork
Once you’ve got your pork shoulder, prep it before pressure cooking:
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Trim – Use a sharp knife to trim off any large excess fat. Leave about 1/4 inch of fat.
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Season – Rub the pork all over with a basic seasoning blend. I like using 1 tbsp each of paprika, brown sugar, salt, pepper, garlic powder, and onion powder.
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Cut – If the roast is very large, cut it into more manageable pieces to help it cook evenly. I aim for 2-3 lb chunks.
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Brown (optional) – For deeper flavor, you can brown the seasoned pork on the sauté function first. Just brown it on each side for 2-3 minutes.
And that’s it for prep! Now we’re ready to start pressure cooking.
Pressure Cooking Pulled Pork
Pressure cooking pulled pork is simple:
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Liquid – Add 1 cup of chicken broth, beef broth, or water along with your desired barbecue sauce to the pot. Use about 1-2 cups of sauce. This liquid will create steam to pressurize the pot.
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Place pork – Nestle the browned seasoned pork into the liquid in the pot.
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Pressure cook – Lock the lid and pressure cook on high for:
- 60 minutes for a 2-3 lb pork shoulder
- 75 minutes for a 4-5 lb pork shoulder
- Add 5 extra minutes per pound for larger roasts
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Natural release – Allow the pressure to naturally release for at least 15-20 minutes before quick releasing any remaining pressure. This prevents the pork from overcooking.
And that’s all it takes! Now we just need to shred everything up.
Shredding and Saucing the Pulled Pork
Shredding and saucing are the final steps to hot and saucy pulled pork:
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Remove pork – Take the pork out of the cooking liquid and place it in a bowl.
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Shred – Using two forks, shred the pork by pulling it apart into strands. Discard any big fatty pieces.
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Strain liquid – Pour the cooking liquid through a mesh strainer to remove any bits. You can skim off some of the fat too if desired.
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Return liquid – Add 1/2 cup of the cooking liquid back to the shredded pork. This keeps it moist.
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Sauce – Mix your favorite barbecue sauce into the shredded pork to taste. Use as much or as little sauce as you like!
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Serve – Pile the saucy pulled pork onto buns, tacos, nachos…whatever you love! Dig in and enjoy.
In less than 2 hours, you can now indulge in the most insanely delicious pulled pork made right in your Power Pressure Cooker XL. It’s so fast and easy!
Tips for Power Pressure Cooker XL Pulled Pork
Here are some handy tips for success when making this pressure cooker pulled pork:
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Cut pork into 2-3 lb pieces so it cooks evenly.
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Use natural release to prevent overcooking and drying out the pork.
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Skim fat from the cooking liquid for a healthier end result.
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Add sauce gradually after shredding to control the wetness.
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Store leftovers in the fridge for up to 4 days or freeze for later.
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Add barbecue seasoning or other flavors to the sauce to customize.
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Serve pulled pork in tacos, sandwiches, wraps, on nachos, over rice, and more!
Common Questions About Pressure Cooked Pulled Pork
Here are answers to some common questions about making pulled pork in the Power Pressure Cooker XL:
What size pork roast can I cook?
Choose a 3-5 pound boneless pork shoulder roast. Cut larger roasts into 2-3 pound chunks. Avoid cramming more than a 5 pound roast in a 6 quart cooker.
Can I cook the pork from frozen?
Yes, but add 5 extra minutes per pound of cook time if starting from frozen pork. It will take a bit longer to come up to pressure.
Do I need to add liquid?
Yes, the liquid creates steam to pressurize the cooker. Use 1-2 cups of broth, water, or barbecue sauce.
What barbecue sauce is best?
Use your favorite brand! Sweet, tangy, or spicy – pulled pork can handle any flavor sauce.
How long does it actually take?
About 10-15 minutes to come up to pressure, 60-90 minutes to cook, and 15-20 minutes natural release. So under 2 hours total.
Can I use pork loin instead?
Leaner pork loin can work but may turn out a bit drier than more fatty shoulder cuts.
More Delicious Pressure Cooker XL Pork Recipes
If this pulled pork recipe got your creative juices flowing, try out more yummy pork dishes made in the Power Pressure Cooker XL:
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Pressure Cooker Ribs – Fall-off-the-bone tender baby back or spare ribs in less than an hour!
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Pressure Cooker Carnitas – Mexican spiced pulled pork that’s perfect for tacos and burritos.
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Pressure Cooker Pork Chili Verde – An easy salsa verde chili made extra flavorful by pork shoulder.
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Pressure Cooker Pork Carnitas Soup – Like carnitas in soup form! Hearty chunks of pork in a Mexican spiced broth.
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Pressure Cooker Pork Adobo – A Filipino take on pulled pork cooked in a garlicky vinegar sauce.
The options for pressure cooked pork creations are endless. Let the Power Pressure Cooker XL unleash your inner pork genius!
Satisfy Your Pulled Pork Cravings
It really couldn’t be much easier – just throw pork, liquid, and sauce in the pot and let the pressure cooker work its magic. In no time flat, you’ll be feasting on insanely delicious pulled pork that tastes like you spent all day tending a smoker.
So fire up the Power Pressure Cooker XL and get ready to make the ultimate crave-worthy pulled pork in record time. Your family and friends will be begging for this succulent