Who doesn’t love BBQ pulled pork sandwiches? I usually make this in the pressure cooker for dinner and serve it with a potato salad. There is usually enough leftover for sandwiches. It works really well to freeze in small plastic bags just enough for one sandwich. Then you always have the amount for however many sandwiches you want to make. I like to make this all year round–especially in the dead of winter. It helps to bring a little “warmth” into the cold season.
There are different variations you can make to the recipe. You can make your own barbeque sauce instead of using a barbeque sauce out of a bottle. You can either use a pork shoulder or a pork butt. You can substitute spices in the rub with your own favorite rub. So as you read through and make preparations, keep this in mind. One thing is for sure, you will love how this turns out and put it in with your “repeat recipe file.”
- 4 pound pork shoulder( or pork butt) roast
- 2 onions
- Juice of 2 lemons
- 1/2 cup chicken broth
- ½ bottle beer, root beer, or Dr. Pepper
- 2 tablespoons dark brown sugar
- Salt and pepper to taste
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- Barbecue sauce
- Olive oil
- 5 dashes of liquid smoke
Mix together brown sugar, S&P, chili powder, garlic powder and paprika. Rub the pork shoulder with the spice mixture. You can either place in a plastic bag overnight or cook it immediately.
Thinly slice onions. Smash and finely chop garlic to taste. Some people like a lot of garlic and others like just a hint. So use the amount your prefer. Juice the lemons.
In the pressure cooker pot, heat oil and add pork and brown on all sides. Many people skip this step, but I think the caramelization adds another depth of flavor. Remove pork and set aside on a plate.
Add onions in the pot and cook until they start to become soft. Add garlic the last minute to the onions.
Add beer, chicken broth,liquid smoke and lemon juice to the pressure cooker and mix thoroughly and scrape the bottom of the pot to dislodge all the brown bits of the meat. Scrape all the brown bits off of the bottom of the pot of the pressure cooker.
Add the pork back into the pressure cooker. Close and lock the lid. Bring to high pressure. High pressure on my pressure cooker is when the indicator is showing three sections. Make sure you know what high pressure is on your pressure cooker.
Reduce heat to lowest setting and set timer and cook for one hour and 15 minutes. Low pressure is when the heat is reduced and there is only one indicator showing. Use the natural release method before opening.
Remove pork and place on a platter and cover with foil for about 15-20 minutes before shredding with two forks. Cleans hands are also a great tool for shredding.
While pork is resting, remove liquid from pressure cooker and drain off any fat.
Add barbeque sauce in pressure cooker and 1 cup of drained liquid and mix well.
Add shredded meat back into the pressure cooker and raise heat until thoroughly heated. Simmer until ready to serve. Another method is to pressure cook on high for three minutes. You can then use the quick release method before safely opening the lid.
At this point, if you feel there isn’t enough moisture in it, just add some more of the drained liquid or BBQ sauce. When I was making this batch, I ended up adding most of the liquid that was put to the side back into the meat.
Now taste the most delicious, mouthwatering pulled pork you have ever eaten. Serve with sides for a meal or use in sandwiches.
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