BBQ PULLED PORK - PRESSURE COOKER RECIPE

BBQ PULLED PORK 

PRESSURE COOKER RECIPE

With my Pressure Cooker recipes getting tens of thousands of hits on the blog, I decided to add a few posts over the Holidays.  Once again I pulled out my Bob Warden "Great Food Fast" cookbook and flipped through the pages.  The Perfected Pulled Pork recipe caught my eye because I was given a bottle of Williams Sonoma Pulled Pork Starter as part of a Christmas gift.  When I saw that the pork cooked for 100 minutes vs 12-18 hours in the smoker I decided to give it a try and use the bottle of sauce we were given for Christmas.  Went to the market and found the perfect 4.8 pound Pork Shoulder that was actually on sale.  I had all of the other ingredients at home so the rest was pretty easy.  Just needed to follow the recipe. .  That I did and the result was a Perfected Pulled Pork that was moist and delicious.  The Pork literally fell off the bone when it came out of the Pressure Cooker.  Easily shredded by using two forks.   Note: I did not use the Liquid Smoke because I forgot to buy it while at the store.  Did not really miss the flavor but may try it the next time I make this recipe.
This is a pretty fast and easy Pulled Pork recipe that I highly recommend.  Note:  While this recipe cooks a perfect pulled pork I would not recommend using the Williams Sonoma Pulled Pork Starter Sauce.  The sauce is very tangy.  Too much vinegar and no sweetness.  Next time I will use a good BBQ Sauce instead.  You can purchase the Bob Warden cookbook on Amazon via link below:
http://www.amazon.com/Presents-Wardens-Ultimate-Pressure-Recipes/dp/1934193798

BBQ PULLED PORK

PERFECTED PULLED PORK RECIPE FROM BOB WARDEN'S "GREAT FOOD FAST" COOKBOOK

PORK SHOULDER, CHICKEN BROTH, PULLED PORK SAUCE, CIDER VINEGAR, CHILI POWDER,
PAPRIKA, DRY MUSTARD AND BROWN SUGAR.  PLUS SALT AND PEPPER.

4.8 POUND PORK SHOULDER

PORK SHOULDER WITH BONE 

CUT INTO TWO INCH PIECES AS BEST I COULD

DRY RUB - BROWN SUGAR, CHILI POWDER, PAPRIKA, DRY MUSTARD, SALT AND PEPPER

COATED ALL SIDES OF PORK WITH THE DRY RUB

SET COOKER ON BROWN AND HEAT UP

ADD OIL TO COOKER AND HEAT UNTIL SIZZLING

ADD PORK WITH DRY RUB TO THE PRESSURE COOKER

BROWN PORK ON BOTH SIDES

TWO CUPS CHICKEN STOCK

ADD TWO CUPS OF CHICKEN STOCK AND CIDER VINEGAR TO COOKER

BROWNED PORK, CHICKEN STOCK AND CIDER VINEGAR IN THE COOKER

SET ON HIGH AND COOK FOR 100 MINUTES

AFTER 100 MINUTES THE PORK IS FULLY COOKED AND FALLING OFF THE BONES

REMOVED PORK FROM PRESSURE COOKER

MEAT WAS FALLING OFF THE BONE

PORK IS MOIST AND SHREDS EASILY

SHREDDED THE PORK WITH TWO FORKS

REMOVED COOKING LIQUID FROM PRESSURE COOKER

SET PRESSURE COOKER ON BROWN AND HEAT UP 

WILLIAMS SONOMA PULLED PORK SAUCE

POUR BOTTLE OF SAUCE INTO PRESSURE COOKER 

SAUCE CAME TO A BOIL AND THEN I ADDED THE PULLED PORK 

PULLED PORK ADDED TO SAUCE

PERFECTED BBQ PULLED PORK IS READY 

BBQ PULLED PORK SANDWICH COOKED IN PRESSURE COOKER

FOLLOW THIS RECIPE FOR A GREAT PULLED PORK SANDWICH