I made this pulled pork in an electric pressure cooker, the "Fast Slow Cooker" from Breville. In 80 minutes, the boneless pork roast was tender, delicious, and super easy to shred. I just mashed it lightly and it fell apart. You might think the pork was cooked all day! If you have an Instant Pot, it's very similar to the Breville cooker
I used a vinegar based sauce for the pork, along with a rub and a generous amount of crushed red pepper.
Serve it with the cooking liquids and barbecue sauce if you like, along with coleslaw. Macaroni and cheese and baked beans would make great sides, or keep it simple and serve on buns with the coleslaw and fries or chips.
- 1 small to medium boneless pork shoulder or butt, about 3 to 4 pounds
- 1 tablespoon sweet paprika or smoked paprika
- 2 tablespoons packed brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- pinch cinnamon
- 1 1/2 cups cider vinegar
- 1/2 cup water
- 1/2 to 1 teaspoon crushed red pepper
- Trim the pork shoulder of any excess fat.
- In a small bowl combine the paprika, brown sugar, salt, pepper, coriander, onion powder, garlic powder, and cinnamon. Rub the mixture all over the pork.
- Combine the vinegar, water, and crushed red pepper. Pour the mixture into the pressure cooker insert.
- Place the pork in the pressure cooker. Set the pressure cooker to cook at high pressure for 80 minutes.
- Turn off the machine or unplug to keep it from going to the "keep warm" setting; let the machine pressure fall to normal naturally, about 20 to 25 minutes. (See your pressure cooker manufacturer's instructions for specific guidelines)
- Shred or chop the pork and serve with toasted or warmed split buns or slider buns, coleslaw, baked beans, potato salad, or your family's favorite sides for barbecue.
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