So, I have been eyeing from afar an electric pressure cooker for some time. My friend and inspiration, Chef Alli, is a huge proponent of them and she shares several recipes and kitchen hacks using her beloved “R2D2”. Flash forward to about a month ago, Amazon Prime had the Instant Pot half off. I made the leap, purchased the pressure cooker, and it sat in my garage for another two weeks, in the box while I had nightmares of blowing up my beautiful kitchen the first time I used it.
Well, I finally got brave, read the instruction manual, and gave it a whirl. Now I have to giggle at myself as to why I thought this thing was so intimidating! Let me tell you, that Instant Pot is like MAGIC! It has completely changed the game of cooking for me as well as added some much needed simplification to my kitchen. My Instant Pot sits on the counter most days as it has become a permanent fixture in our household.
Now only does it pressure cook, it also sautes so I can brown things without getting another pan dirty, it steams, it cooks rice, AND it slow cooks as well. The pressure function has been the most impressive BY FAR. Corn on the cob, three minutes. Completely FROZEN chicken breasts, half hour. Fork tender baked potatoes, ten minutes. And one of my favorites, tender pulled pork in one hour!
I love pulled pork, if it’s on a menu anywhere I’ll usually order it. This recipe is a very traditional pulled pork sauce and it is one of my favorites to make. Before I had my Instant Pot, I would make this in a slow cooker using the same method. Cook time for a slow cooker is 5-6 hours on low or until the pork is fork tender and shred easily. If you don’t have a pressure cooker, feel free to use your slow cooker to enjoy this recipe too!
I know this recipe looks involved due to the many ingredients, but I promise it is simple! If you are feeling fancy, you can try this fig & pig open faced sandwich, it’s a delicious and clever spin on your traditional pulled pork recipe.
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 1/2 tablespoon smoked paprika
- 1/2 teaspoon celery salt
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- salt and black pepper to taste
- 1/2 cup cider vinegar
- 3/4 cup ketchup
- 1/3 cup brown sugar
- 2 tablespoons molasses
- 1 tablespoon prepared yellow mustard
- 1 tablespoon worcestershire sauce
- 1 teaspoon hot sauce
- 1 teaspoon of dry rub
- 1 - 3-4 pound pork shoulder (boneless or bone-in), cut into large chunks
- 1 tablespoon cornstarch + 1/4 cup water
- Mix all dry rub ingredients together in a small bowl. Reserve 1 teaspoon of dry rub. Sprinkle the rest of the mixture on your pork and rub in well.
- For sauce, mix all ingredients together in a medium bowl until combined.
- Add pork to Instant Pot (or slow cooker) and pour sauce over the top. Stir to combine.
- Set Instant Pot to Manual for 60 minutes at High Pressure. You can also slow cook for 5-6 hours on low or until pork is fork tender.
- Once pork is tender and pulls apart easily, remove from cooker, shred and set aside. If desired, thicken sauce with 1 tablespoon of cornstarch mixed with 1/4 cup water.
- Add pork back to thickened sauce, stir to combine, and enjoy!