Pressure Cooker Pulled Pork
- 3 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon mustard powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (3 to 4 pound) boneless pork shoulder, cut into 4 large chunks
- 1 cup beer
- 1 cup water
- 1/4 cup plus 2 tablespoons apple cider vinegar, divided
- 1/4 cup mayonnaise
- 2 tablespoons maple syrup
- 2 teaspoons mustard
- 4 cups shredded cabbage (or prepared coleslaw mix)
- 8 hearty sandwich rolls
For best results, we recommend using:
- Mix brown sugar, paprika, garlic powder, onion powder, mustard powder, salt, and black pepper together in a bowl; rub onto pork pieces to coat. Let stand for 30 minutes.
- Pour beer, water and 1/4 cup cider vinegar into your pressure cooker; add pork.
- Seal pressure cooker, select High Pressure, and cook for 50 minutes.
- While pork is cooking, stir mayonnaise, 2 tablespoons vinegar, maple syrup and mustard, together in a large bowl; add cabbage and toss to coat.
- Let pressure release naturally for 15 minutes before using quick release.
- Remove the pork pieces to a cutting board and let cool slightly before shredding with two forks.
- Skim and discard fat from liquid in the pressure cooker.
- Return pork to the cooker and stir with the liquid. Serve pork topped with slaw on sandwich rolls.
The juices from this pulled pork are so flavorful that you will want to let the shredded pork soak in them for a short while before serving. If you like, you can also serve with your favorite barbecue sauce.
What others are saying
Paula Meegan says:
This was awesome! I skipped making the slaw because I didn’t have the ingredients but it didn’t matter. It was melt in you mouth good and the spices perfect. This was an easy recipe and I would absolutely make it again.
Barbara Rasse says:
I put this in with an hour delayed start - just dumped the spices and liquids all together, set the delayed start for an hour, left for church, and came home to yummy smells! The pork was incredibly tender (I used a picnic shoulder) and the flavor was wonderful!
Melinda Danen says:
I made this yesterday for my daughter in laws family that was visiting from Tijuana, Mexico. My pork shoulder was 5.23 lbs and everyone had seconds!! I followed the recipe exactly since it was my first time but the next time, I am adding more spices and not as much liquid. There is just enough leftover for two sandwiches tomorrow!!
Megan Callihan says:
Simple and tasty recipe! I cooked only the pork portion and after shredding it, froze it for a party next week. (But I did sample it to ensure it was delic before serving to my guests.) I was even able to make this while my 2 (toddler aged) kids were awake! I usually cook when they’re asleep if something is involved, so I know it’s an easy one! This is my new party staple.
Blakely James says:
BBQ is a huge staple in my house so this was spot on. I went with a cup of cold brewed coffee instead of beer to intensify the flavor. For the spice rub I added in some minced onion and cayenne.
Carol OConnell says:
Excellent! Followed recipe completely including coleslaw! Family loved it!
Erin Hudson says:
I made pulled pork nachos, they were really good in this recipe. Didn't need to make the coleslaw. It had all of the flavors I like, for example, brown sugar and ACV.
Garcia B says:
We smile pulled pork all the time but this pressure cooker recipe gets it pretty close to that and saves me hours. I added a small amount of liquid smoke to the pot too.
Randall Hauk says:
I found this recipe while looking for a way to do something different for pulled pork. I usually just do a little Hawaiian sea salt and liquid smoke and am happy with it, but it's nice to mix it up. The seasoning rub, beer, and vinegar all seemed to play together nicely in this recipe. And what I love about using the pressure cooker is not having to handle raw pork at eight in the morning, as I've done when slow cooking. I'm not ready for that when I'm making school lunches and trying to get coffee down my face. The additional liquid plus the fat from the pork can make it a little wetter a pulled pork than you may like. Take some of the liquid out before shredding. You can always pour some back into the pork to get it where you want it!
Greg Jones says:
This recipe is so good, you don't need sauce! That's how you know it's great pulled pork. As we say in the south, if it needs sauce you're doing it wrong! Bonus: It takes less than two hours to make.
Katie Hason says:
I've made smoked pulled pork dozens of times, but that takes hours! I love that I can now make it in my pressure cooker in just over an hour, without losing its authenticity. The combination of vinegar, beer, and spices, is what enhances the flavor of this meat, you don't even need barbeque sauce. I can't wait to make this again for our college football party!