This pulled pork recipe is made with a pressure cooker. It is super easy to make even for someone does not cook very often. Most importantly it just tastes so goooood! Best to make it for friends party. Hope you’ll enjoy it!
For the pork, I prefer the pork shoulder which is so tender and best with the skin attached. My second preference will be pork leg which is very meat as well however it is less tender comparatively.
When I prepare the meat, I usually take the pork shoulder out from the refrigerator to relax in room temperature for 15 to 30 mins. Then I will take the time to prepare the spice rub mix. After the rub mix is done, I will return to the meat part. First of all, I’ll use water to give it a brief wash, pad dry. Then I will cut the meat into 3-4 inches medium size pieces. In this way, when I add the spices into it, the flavour will go into the meat in a deeper penetration which also means the meat will taste so much delicious and flavourful.
Once the meat is cut, then add in the spices and use my hands to slightly massage the meat , making sure all the spices cover the meat. Use the clingwrap wrap to cover it and leave it in the fridge for at least 1 hour (usually I would do 3 hours). During the time, I will start getting for pressure cooking – chopping up the garlic, onions and making the sauce.
After leaving the spices over the pork meat in enough time, I’ll have the pressure cook ready by turning it to Fry/saute mode. When the pot is heated, add the olive oil, garlic and onions. Once they turn golden, add in the meat pieces until all sides of the meat are browned. Now it comes to the sauce part, simply pour in the sauce and making sure the meats are evenly laid out. Close the lid, set Meat > Tender > 60 minutes. Natural release. It will take about total 90-110 minutes for the full cooking.
When the green light is on, you can open the lid and the flavours comes out right straight. Use the tong to check if the meat is tender (it should be). Take all the meat out into a big bowl, set aside. Now we need to ‘thicken’ the sauce. For me I prefer to cook the sauce in a saucepan in high heat for about 20-30 mins. It may take a bit longer time however this method can deepen the flavour of sauce and bring the meat into another level when you mix the sauce to the meat. Another option is to add four to thicken it which may take only 10 mins. Honestly I still prefer the reduction method.
While the sauce is being cooked, I will take two forks to ‘pull off’ the meat as much as you can. When it’s done, add in a few table spoons of the sauce and mix well. Butter up the buns and toast them on a frying pan. When they are getting brown, the burgers are ready to serve. Oh one last thing, don’t forget to get a bottle of cold beer. and pulled pork work well. Have a sip or two of beer to open up your taste buds, then go for a big bite of the burger. Heaven!
Super Delicious Pulled Pork Burger
Ingredients
- 1 kg pork shoulder (skin on)
- 8 pieces burger buns
For spice rub:
- 2 teaspoons paprika
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 4 cloves garlic (thinly sliced)
- 1/2 piece onion (thinly sliced)
- 1/2 teaspoon salt (room temperature and separated; see notes)
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar
For the sauce:
- 2 tablespoons olive oil
- 1 cup reduced sodium chicken broth
- 1 cup barbecue sauce ((plus more for serving))
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon cornstarch (Can skip by simply cooking until water vapors and being thicken naturally)
Instructions
- Put all spices into a small bowl, mix well.
- Cut the pork into 3-4 inch pieces, trim off the excess fat. Then add in the spices and rub the pork on all sides until all covered. Cover with plastic and put it in the refrigerator for 3 hours or more.
- After 3 hours, take out the pork from the refrigerator and let it relax for 15 mins.
- In a small bowl, pour in the sauce ingredients and stir well. Make adjustment to your personal taste.
- Add olive oil into the pressure cooker, turn it on pan-fry/saute mode. Place the pork in the pot and brown on all sides. (You may take out the garlic or onions before they get burned.
- Turn off pan-fry/saute mode, pour in the sauce. Closed the lid.
- Press ‘Meat’ button or set to high pressure for 45 mins. Natural release.
- When the green light is on. open the lid. Transfer the pork to a large bowl.
- Transfer the sauce from pressure cooker to a small pot. Use high heat to boil the sauce until thickened. It takes about 20-25mins, and stir occasionally. Meanwhile, use two forks to shred the pork into slices.
- Add two spoons of the sauce to the pork, gently mix well.
- Cut the burger buns into halves, toast them the both sides in a frying pan.
- Place the meat on the buns, serve sauce on side.
Notes
- Leftover pulled pork can be stored in the refrigerator for 2 days. I usually reheat it on a frying pan with added sauce. It would be nice to eat with rice as a simple quick lunch. Or you may store in the freezer for later use