Have you jumped on the pressure cooker bandwagon yet? We have really loved using ours and saving time in the kitchen. This bbq pulled pork was some of the best meat we have made in our pressure cooker! If you are still on team slow cooker, don't fear, we have adaptations for you too!
We've cooked several different cuts of pork and found that pork shoulder works best here because it shreds so easily. Start this recipe by searing your roast on all sides and seasoning it with salt and pepper. Place your meat, along with some bbq sauce and a little cooking liquid into either a pressure cooker or slow cooker and follow the instructions for cooking time. Prepare your favorite Rhodes rolls for serving by baking or warming and slicing them open. We also sometimes like to split and butter them and toast them under the broiler for a few minutes before piling the pork on.
This recipe is a simple one with just a few ingredients. It takes just a few minutes of hands-on work to prepare, but it tastes like you slaved all day making it! Give it a try and let us know what you think!
BBQ Pulled Pork Sandwiches - Pressure or Slow Cooker
Ingredients:
1 – 2 tablespoons vegetable oil
4 lbs. boneless pork shoulder, cut in two pieces - this particular cut works best here!
2 cups barbecue sauce, divided
1/2 cup water
4 lbs. boneless pork shoulder, cut in two pieces - this particular cut works best here!
2 cups barbecue sauce, divided
1/2 cup water
Salt and pepper, to taste
12 Rhodes Warm-N-Serve Wheat Rolls
Directions:
Start by searing your pork. In pressure cooker, or skillet on stovetop, heat vegetable oil. Season meat on all sides with salt and pepper. When oil is hot, brown pork on both sides, about 3 minutes per side. Brown each half of the roast separately. Remove to a platter when browned.
Add 1 cup barbecue sauce and 1/2 cup water to the cooking pot (pressure cooker or slow cooker). Stir to combine. Add browned pork and any accumulated juices to the pot also.
For slow cooker, cook on low for 6-8 hours.
For pressure cooker, cook on high pressure for 75 minutes, and allow pressure to release naturally (about 20 minutes). When valve drops carefully remove lid. Carefully remove the meat from the pressure cooker and shred with two forks, discard excess fat as you shred.
Strain cooking liquid, reserving 1/2 cup.
Place shredded pork in the cooking pot with remaining 1 cup barbecue sauce and reserved 1/2 cup cooking liquid. Stir to combine. If using pressure cooker, bring to a simmer, stirring frequently. If using slow cooker, add reserved cooking liquid only if needed. Turn slow cooker to high and heat for 20-30 minutes.
Serve on toasted Rhodes Wheat Warm N Serve rolls with additional barbecue sauce if desired.
Strain cooking liquid, reserving 1/2 cup.
Place shredded pork in the cooking pot with remaining 1 cup barbecue sauce and reserved 1/2 cup cooking liquid. Stir to combine. If using pressure cooker, bring to a simmer, stirring frequently. If using slow cooker, add reserved cooking liquid only if needed. Turn slow cooker to high and heat for 20-30 minutes.
Serve on toasted Rhodes Wheat Warm N Serve rolls with additional barbecue sauce if desired.
Recipe Source:
Adapted from Pressure Cooking Today
