I’ve been thinking about using my pressure cooker, since it’s been quite a while, and Joy happened to buy some pork butt a few days ago; so I thought, what better than pulled pork?
Update! I have updated the recipe with a fully visual guide. Enjoy!
- ~4 lbs Pork Butt (also called shoulder)
- 1/2 stick of butter
- 1 large onion (I used 3 small ones)
- 1 tbsp minced garlic
- 1/2 tsp salt (I used MSG)
- 1/2 tsp ground black pepper
- 1/2 tsp chili powder
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cumin
- 1/2 tsp Old Bay seasoning
- 1 Medium-Sized Pressure Cooker
- 2 Large Bowls
- Frying Pan
- Utensils and small bowls for holding items
Combine the salt, pepper, chili powder, cayenne, cumin, and Old bay into a small dish and set aside:
Get your onions, garlic, and butter together:
Chop your onions:
Gather all of your veggies into a bowl then set aside for a few:
Get the cooker on the stove and set to a medium or medium-high heat. Melt the half-stick of butter:
Once the butter has melted, sautÃ© the veggies:
While the veggies are sautÃ©ing, get the meat out. I pre-seasoned mine the night before with sea salt, coarse ground pepper, and chili powder:
Once the veggies are cooked, remove them and set aside:
Put the meat in the cooker and brown both sides:
Add your veggies back in. Lookin’ good!
Remove the cooker from the stove and fill approximately halfway with water. Most, if not all, of the meat should be covered:
Return to the stove and mix in your seasoning:
Close the cooker and set your heat to high. Cook for 60 to 90 minutes:
When your time is up, remove the cooker from the stove and place under cold running water. This helps reduce the pressure faster so you can open it:
Open the lid and smell the awesome!
Remove the cooker from the stove and pour the contents into a colander placed in a large bowl. You’re going to want keep those juices:
Look at how perfect that is:
Transfer pork into a large bowl or a large clean surface; you can now start the pulling/shredding process:
After pulling, pour some of the juice onto the pork to moisten it a bit more. Here’s a protip if you have more time: transfer pork into a slow cooker, pour juices to cover the meat, keep cooker on low for a few hours; the flavor is amazing!
Now that our pork is done, we can make a gravy to use as an optional topping. Pour some of the leftover juice into a frying pan, heat to high, then mix in cornstarch mixed with cold water. You can follow this guide for additional help.
We’re ready to make our sandwiches!
- Coleslaw: I love coleslaw on these types of sandwiches (I love it in general, too). If you happen to live near a Meijer, their coleslaw is excellent.
- Mashed Potatoes: If you want a hearty, filling sandwich, I recommend making some mashed potatoes to layer on top of the bead.
- Pretzel Buns: if they’re on sale, Joy and I normally pick up pretzel sub buns for pulled pork. Awesome bread to eat it on.
- Sauces: we already made some gravy, but you can also add a line or two of BBQ sauce.
- Preferred Stacking Order: open faced bun, layer of mashed potatoes, layer of pulled pork, layer of coleslaw, topped with a little bit of gravy and BBQ sauce.
And as a note, as with all of my recipes, this is give or take.