Fall-Off-The-Bone Pressure Cooker BBQ Pork: A Weeknight Dinner Savior
Craving tender, flavorful barbecue pork but don’t have all day to babysit a smoker? Enter the pressure cooker, your new best friend for achieving barbecue perfection in a fraction of the time. This recipe for Pressure Cooker BBQ Pork delivers melt-in-your-mouth, fall-off-the-bone results with minimal effort. It’s perfect for busy weeknights, potlucks, or any time you need a crowd-pleasing dish in a hurry.
This recipe is designed to provide you with succulent and delicious BBQ pork in just about an hour. We use a simple dry rub and a flavorful barbecue sauce to create a classic BBQ flavor profile that will leave you and your guests wanting more. Whether you’re new to pressure cooking or a seasoned pro, this recipe is easy to follow and delivers consistent results every time.
Let’s dive in!
Why Use a Pressure Cooker for BBQ Pork?
Traditionally, barbecue pork requires a long, slow cooking process, often involving hours in a smoker. The pressure cooker offers several advantages over this traditional method:
* **Speed:** A pressure cooker drastically reduces cooking time. What would normally take 6-8 hours in a smoker can be achieved in about an hour with a pressure cooker.
* **Tenderness:** The high-pressure environment breaks down tough connective tissues in the pork, resulting in incredibly tender and juicy meat.
* **Moisture:** The sealed environment of a pressure cooker traps moisture, preventing the pork from drying out.
* **Convenience:** Pressure cookers are relatively hands-off. Once the pork is in the cooker, you can focus on other tasks.
Ingredients You’ll Need
Before we start, make sure you have all the necessary ingredients. This recipe is designed to be flexible, so feel free to adjust the seasonings and sauce to your liking.
* **Pork Shoulder (Boston Butt):** 3-4 pounds, bone-in or boneless. Bone-in often provides more flavor.
* **Dry Rub:**
* 2 tablespoons brown sugar
* 2 tablespoons paprika
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon chili powder
* 1 teaspoon ground cumin
* 1 teaspoon dried oregano
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon cayenne pepper (optional, for heat)
* **Liquid:**
* 1 cup chicken broth (or beef broth, apple juice, or beer)
* 1/4 cup apple cider vinegar
* **Barbecue Sauce:** 1-1.5 cups of your favorite barbecue sauce (store-bought or homemade).
* **Optional Garnishes:** Coleslaw, pickles, buns, cornbread.
Step-by-Step Instructions
Follow these detailed instructions to create the perfect pressure cooker BBQ pork.
**Step 1: Prepare the Pork**
1. **Trim Excess Fat:** Pat the pork shoulder dry with paper towels. Trim off any large pieces of excess fat, leaving a thin layer for flavor. While some fat is desirable for flavor and moisture, too much can make the final product greasy.
2. **Cut into Smaller Pieces (Optional):** For faster cooking and easier shredding, you can cut the pork shoulder into 4-6 smaller pieces. This isn’t essential, but it can shorten the cooking time by about 10-15 minutes.
**Step 2: Make the Dry Rub**
1. **Combine Spices:** In a small bowl, whisk together the brown sugar, paprika, garlic powder, onion powder, chili powder, cumin, oregano, salt, pepper, and cayenne pepper (if using). Ensure all ingredients are well combined.
**Step 3: Apply the Dry Rub**
1. **Generously Coat the Pork:** Rub the dry rub all over the pork shoulder pieces, ensuring every surface is evenly coated. Press the rub into the meat so it adheres well. This step is crucial for developing a flavorful crust.
**Step 4: Sear the Pork (Optional but Recommended)**
1. **Sear for Flavor:** Searing the pork before pressure cooking adds a deeper, richer flavor to the final product. This step creates a Maillard reaction, which develops complex flavors on the surface of the meat.
2. **Heat the Pressure Cooker:** Turn on your pressure cooker and select the ‘Sauté’ function. Add about 1 tablespoon of oil (vegetable or olive oil works well) to the pot.
3. **Sear the Pork:** Once the oil is hot, sear the pork pieces on all sides until browned. Work in batches to avoid overcrowding the pot. Overcrowding can lower the temperature and prevent proper searing. This step should take about 2-3 minutes per side.
4. **Remove the Pork:** Remove the seared pork from the pressure cooker and set it aside.
**Step 5: Deglaze the Pot**
1. **Pour in Liquids:** Pour the chicken broth and apple cider vinegar into the pressure cooker. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot. These browned bits are packed with flavor and will add depth to the sauce.
**Step 6: Pressure Cook the Pork**
1. **Return Pork to Pot:** Place the seared pork back into the pressure cooker, ensuring it’s mostly submerged in the liquid. If the pork is not fully submerged, add a bit more broth until it is.
2. **Secure the Lid:** Secure the pressure cooker lid, making sure the valve is set to the ‘Sealing’ position.
3. **Cook on High Pressure:** Cook on high pressure for 50-60 minutes for a 3-4 pound pork shoulder. If you cut the pork into smaller pieces, reduce the cooking time to 40-50 minutes. Cooking time will vary depending on the size of the pork and your pressure cooker model. Always refer to your pressure cooker’s manual for specific guidelines.
**Step 7: Natural Pressure Release**
1. **Natural Release:** Allow the pressure to release naturally for 15-20 minutes. This helps the pork retain its moisture and prevents it from drying out. After 15-20 minutes, you can manually release any remaining pressure.
2. **Carefully Release Pressure:** If you need to release the pressure manually, use caution and follow your pressure cooker’s instructions. Stand back from the vent to avoid being burned by the steam.
**Step 8: Shred the Pork**
1. **Remove Pork from Pot:** Carefully remove the cooked pork from the pressure cooker and place it in a large bowl.
2. **Shred the Pork:** Use two forks to shred the pork into bite-sized pieces. The pork should be incredibly tender and easy to shred.
3. **Remove Excess Fat (Optional):** If there’s any excess fat in the bowl after shredding, you can remove it at this point. This is a matter of personal preference.
**Step 9: Add Barbecue Sauce**
1. **Mix with Sauce:** Pour your favorite barbecue sauce over the shredded pork. Start with about 1 cup and add more to your liking. Toss the pork to ensure it’s evenly coated with the sauce.
2. **Add Cooking Liquid (Optional):** If you want the pork to be extra moist, you can add a few tablespoons of the cooking liquid from the pressure cooker to the shredded pork. Be careful not to add too much, as it can make the pork soggy.
**Step 10: Serve and Enjoy!**
1. **Serve Warm:** Serve the pressure cooker BBQ pork warm on buns with coleslaw and pickles, or enjoy it as a topping for nachos, tacos, or salads.
Tips and Variations
* **Spice Level:** Adjust the amount of chili powder and cayenne pepper in the dry rub to control the spice level.
* **Sweetness:** Add a tablespoon of honey or maple syrup to the dry rub for a sweeter flavor.
* **Smoky Flavor:** Add a teaspoon of smoked paprika to the dry rub for a smoky flavor.
* **Liquid Options:** Experiment with different liquids for pressure cooking. Apple juice adds sweetness, while beer adds a richer, more complex flavor.
* **Homemade BBQ Sauce:** For a truly homemade experience, make your own barbecue sauce. There are countless recipes available online.
* **Coleslaw Variations:** Try different coleslaw recipes, such as a vinegar-based slaw or a creamy slaw with pineapple.
* **Serving Suggestions:** Get creative with serving suggestions. Use the BBQ pork in sandwiches, sliders, tacos, quesadillas, baked potatoes, or even as a pizza topping.
Troubleshooting
* **Pork is Dry:** If the pork is dry after pressure cooking, it may have been overcooked. Next time, reduce the cooking time by 5-10 minutes. Adding a few tablespoons of the cooking liquid and more BBQ sauce can also help. Ensure the pressure cooker had enough liquid during cooking.
* **Pork is Tough:** If the pork is tough, it may not have been cooked long enough. Next time, increase the cooking time by 10-15 minutes. Make sure to allow for natural pressure release.
* **Barbecue Sauce is Too Thin:** If the barbecue sauce is too thin, simmer it in a saucepan for a few minutes to thicken it up before adding it to the pork.
* **Burnt Food Notice:** If your pressure cooker shows a burn notice, turn it off immediately and allow the pressure to release naturally. Discard any burnt portions and salvage what you can. Ensure there’s enough liquid in the pot and that food isn’t stuck to the bottom during cooking next time.
Serving Suggestions
Here are a few ideas for serving your delicious Pressure Cooker BBQ Pork:
* **Classic BBQ Sandwiches:** Pile the BBQ pork high on toasted buns and top with coleslaw and pickles.
* **BBQ Nachos:** Spread tortilla chips on a baking sheet, top with BBQ pork, cheese, jalapeños, and your favorite nacho toppings. Bake until the cheese is melted and bubbly.
* **BBQ Tacos:** Fill warm tortillas with BBQ pork, shredded lettuce, diced tomatoes, and a dollop of sour cream or guacamole.
* **BBQ Baked Potatoes:** Top baked potatoes with BBQ pork, shredded cheese, green onions, and a drizzle of sour cream.
* **BBQ Pizza:** Use BBQ pork as a topping for homemade or store-bought pizza dough. Add red onions, cilantro, and a drizzle of BBQ sauce for a flavor explosion.
* **BBQ Salad:** Top a bed of lettuce with BBQ pork, corn, black beans, avocado, and a tangy vinaigrette.
Storage Instructions
* **Refrigerate:** Store leftover BBQ pork in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** For longer storage, freeze the BBQ pork in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Reheating Instructions
* **Microwave:** Reheat the BBQ pork in the microwave on medium power until heated through, stirring occasionally.
* **Stovetop:** Reheat the BBQ pork in a saucepan over medium heat, stirring occasionally, until heated through. Add a splash of broth or barbecue sauce if needed to prevent it from drying out.
* **Oven:** Reheat the BBQ pork in a baking dish covered with foil in a preheated oven at 350°F (175°C) until heated through.
Recipe Card
**Pressure Cooker BBQ Pork**
**Yields:** 6-8 servings
**Prep time:** 15 minutes
**Cook time:** 50-60 minutes
**Ingredients:**
* 3-4 pound pork shoulder (Boston butt), bone-in or boneless
* **Dry Rub:**
* 2 tablespoons brown sugar
* 2 tablespoons paprika
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon chili powder
* 1 teaspoon ground cumin
* 1 teaspoon dried oregano
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon cayenne pepper (optional, for heat)
* 1 cup chicken broth (or beef broth, apple juice, or beer)
* 1/4 cup apple cider vinegar
* 1-1.5 cups barbecue sauce
* Optional garnishes: Coleslaw, pickles, buns, cornbread
**Instructions:**
1. **Prepare the Pork:** Pat the pork shoulder dry and trim excess fat. Cut into smaller pieces (optional).
2. **Make the Dry Rub:** Combine all dry rub ingredients in a small bowl.
3. **Apply the Dry Rub:** Rub the dry rub all over the pork, ensuring it’s evenly coated.
4. **Sear the Pork (Optional):** Sear the pork on all sides in the pressure cooker using the sauté function.
5. **Deglaze the Pot:** Pour in chicken broth and apple cider vinegar, scraping up any browned bits.
6. **Pressure Cook the Pork:** Place the pork in the pressure cooker, secure the lid, and cook on high pressure for 50-60 minutes (or 40-50 minutes if cut into smaller pieces).
7. **Natural Pressure Release:** Allow the pressure to release naturally for 15-20 minutes, then manually release any remaining pressure.
8. **Shred the Pork:** Remove the pork and shred it with two forks.
9. **Add Barbecue Sauce:** Mix the shredded pork with your favorite barbecue sauce.
10. **Serve and Enjoy:** Serve warm on buns with coleslaw and pickles, or as a topping for nachos, tacos, or salads.
Enjoy your delicious and easy Pressure Cooker BBQ Pork! This recipe is sure to become a family favorite.