Pulled pork is a great base for dozens of dishes, including sliders, chilies, tacos, macaroni, rice bowls, and more.
Mechanic
The pork braises in stock and aromatics only; the barbecue sauce is a separate reduction of vinegar, ketchup, and liquid smoke, not the strained braising liquid. Keeping them apart means the sauce flavour doesn’t depend on how much fat and pork juice ends up in the pot.
Ingredients
- ½ cup spice rub per shoulder, adapted with paprika, smoked paprika, ancho chili powder, and cumin (I use Bruce’s poultry and pork spice rub)
- 1–2 pork shoulders (see Notes for what fits)
- 2 onions, roughly chopped
- 1 head garlic, peeled
- 125–250 ml chicken stock
- 125 ml cider vinegar
- 125 ml ketchup
- ½ teaspoon liquid smoke
- brown sugar, salt, and pepper, to taste (sauce)
Method
Coat the pork evenly with the adapted spice rub. Refrigerate for 12–24 hours.
Combine the chicken stock, onion, and garlic in the pressure cooker pot. Nestle in the rubbed pork.
Bring to high pressure and cook for 45–60 minutes. Let the pressure release naturally for 20 minutes; a quick release makes the liquid cloudy.
While the pork depressurizes, simmer the cider vinegar, ketchup, and liquid smoke in a saucepan until slightly thickened, 10–15 minutes. Season with brown sugar, salt, and pepper to taste.
Shred the pork, discarding the fat. Skim the fat from the braising liquid; stir a little into the sauce for extra flavour and body, or discard it.
To serve
Some sauce stirred into the shredded pork, on buns, with the rest of the sauce on the side.
Notes
- Plan on 150–250 g of pulled pork per person.
- A 6 L pressure cooker holds 2 boneless shoulders (or 1 bone-in).