This pressure cooker pulled pork recipe makes the best pulled pork that's super juicy in only a fraction of the time it takes with your slow cooker. For pulled pork in a hurry!
We're cooking up a big batch of Pressure Cooker Pulled Pork in the Chili Pepper Madness kitchen today, my friends! You're going to love this recipe.
Pulled pork is great for just about any meal or occasion.
It's perfect for game day, serving at a big party, or just for enjoying yourself. Maybe you're like me and one day you think, "Hey! I want some pulled pork sandwiches! And I want them NOW!" This recipe will work for you.
The only issue is that it takes so long to make.
Not any more! When you use your pressure cooker to make pulled pork, you'll save so much time in the kitchen, and the pork is as good, if not better than making pulled pork any other way.
Let's talk about how to make pressure cooker pulled pork!
Pressure Cooker Pulled Pork Ingredients
- Pork Shoulder.
- Dry Rub Seasonings. Use your favorites! I used a mixture of ancho powder cumin, Mexican oregano, paprika, cayenne and garlic powder.
- Olive Oil. For a quick sear on the pork.
- Water. Or use other liquid, like beer or stock.
How to Make Pressure Cooker Pulled Pork - the Recipe Method
Dry and Season the Pork. Pat dry your pork shoulder and cut it into four large chunks about a half pound each. Rub them down with your seasonings. Use your favorites here.
I often mix up the seasonings depending on what I will be making with them. Use a simple mix of paprika, garlic, salt and pepper for a more generic use.
Sear the Pork. Heat a cast iron pan to medium heat and add olive oil. Add the pork and sear each side of the pork shoulder, about 5-6 minutes or so. This will help to seal in a lot of the flavor and moisture for the pork as it cooks.
Pressure Cook the Pork. Set them into the pressure cooker or Instant Pot and add water or other liquid. Get the lid on good and tight. Pressure cook on high pressure for 60 minutes. Quick release the steam.
Shred the Pork. Transfer the cooked pork to a large bowl, then shred the tender shoulder with forks and serve.
Boom! Done! Pressure cooker pulled pork is easy to make, isn't it? You won't believe how fast it cooks up compared to the hours and hours it takes to slow cook pork shoulder. Insane!
I love my pressure cooker. Talk about great food in a snap. OK, maybe not SNAP, but the pressure cooker will seriously reduce the time it takes to cook certain meals. I recently made Pressure Cooker Chicken Wings and wow! They were extremely tasty and very easy to crisp right up.
Since the chicken wings came out so stellar, I had to give pork shoulder a GO with the pressure cooker, and dang! I'm glad I did it. I usually cook pork shoulder LOW and SLOW, specifically in the crock pot, but maybe you don't have all day to wait, or maybe you just don't WANT to wait.
Serving Pressure Cooker Pulled Pork
Once you have the pork shoulder ready, shred it up with forks as you would normally do. Serve this with tortillas and fixings for pork tacos, or with buns, sauce and cheese for pulled pork sandwiches.
Barbecue style? Yes! Don't forget the hot sauces! Everything benefits from a bit of hot sauce or a great barbecue sauce on the side.
See our Hot Sauce Recipes for ideas.
You can also make a wonderful gravy from the highly seasoned liquid left in the pressure cooker at the end. See the recipe notes section below for more detailed information on how to make the gravy.
You can use your pressure cooker to cook pork shoulder for pulled pork in 60 minutes cook time. Or, use your instant pot for Instant Pot Pulled Pork. It is just so amazing, so juicy, so delicious.
Recipe Tips & Notes
- The Pork. Pork shoulder (aka Pork Butt) is best for making pulled pork. You can use leaner cuts, like pork loin, but pork shoulder has a higher fat content and benefits so much more from this cooking process, and comes out so much more moist and juicy.
- The Liquid. It's OK to use water for pressure cooking, as you will get plenty of flavor from the seasoning and sear of the pork in the first step. However, you can definitely use other liquids, such as chicken stock or broth, beef stock, vegetable stock, or beer. I love making this with beer. I often use a Mexican style lager and love how that turns out.
- The Seasonings. Feel free to use your favorite seasonings. Today I used a blend of ancho powder, cumin, Mexican oregano, paprika, cayenne and garlic powder, but realistically, ANY rub will do. Cajun seasonings would be OUTSTANDING here. Add brown sugar for a touch of sweet to the final pulled pork.
- Gravy for Serving. If you'd like to make a gravy, use stock instead of water to pressure cook the pork. Strain the liquid, then bring 1/2 cup to 1 cup to a boil. Add a slurry of 1 tablespoon cornstarch mixed with water and stir. Boil, then reduce heat and simmer until the mixture thickens. Add in other seasonings as desired. Make a wonderful gravy to serve over your pulled pork!
Don't have a pressure cooker? Here is a link below to the one I use. It's electric and works GREAT for me. It's a sponsored link, btw. Just so you know! But it is highly recommended by me and many other users on Amazon! Thank me later. =) Enjoy!
Cuisinart CPC-600AMZ 1000-Watt 6-Quart Electric Pressure Cooker, Brushed Stainless and Matte Black (affiliate link, my friends!)
Try Some of These Recipes with Your Pulled Pork
- Pulled Pork Mexican Torta Sandwich
- Slow Cooker Pork Carnitas
- Breakfast Pulled Pork Tacos
- Pulled Pork & Sriracha Jalapeno Poppers
- The Juiciest Smoked Pulled Pork
- Slow Cooker BBQ Pulled Pork
Try Some of My Other Pressure Cooker (Instant Pot) Recipes
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Pressure Cooker Pulled Pork Recipe
- 2 pounds pork shoulder
- 2 tablespoons Dry rub seasonings (or more to taste - I used a mixture of ancho powder cumin, Mexican oregano, paprika, cayenne and garlic powder)
- 1 tablespoon olive oil
- 2 cups of water (or use chicken stock or broth, or beer)
- Pat dry your pork shoulder and cut it into four large chunks about a half pound each.
- Rub them down with your seasonings.
- Heat a cast iron pan to medium heat and add olive oil. Sear each side of the pork shoulder, about 5-6 minutes or so.
- Set them into the pressure cooker and add water. Pressure cook on high pressure for 60 minutes. Release steam.
- Shred the tender shoulder with forks and serve.