Pressure cooker pulled pork

    (33)
    8 hours

    Spice-rubbed pork shoulder is cooked in a pressure cooker with a sauce made of honey, treacle, hot sauce and garlic. The sweet and spicy pulled pork is then served on a roll with homemade coleslaw and bbq sauce.


    2 people made this

    Ingredients
    Serves: 8 

    • Spice rub
    • 2 tablespoons brown sugar
    • 2 tablespoons garlic powder
    • 2 tablespoons ground black pepper
    • 2 tablespoons dried chilli flakes
    • 2 tablespoons salt
    • 2 tablespoons paprika
    • 1 (1.5kg) pork shoulder joint with bone
    • Cooking liquid
    • 1L beef stock
    • 120ml hot chilli sauce
    • 3 tablespoons honey
    • 1 tablespoon treacle
    • 1 tablespoon maple syrup
    • 4 cloves garlic, crushed
    • Coleslaw
    • 225g mayonnaise
    • 2 tablespoons Dijon mustard
    • 1 teaspoon hot chilli sauce
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 2 tablespoons white vinegar
    • 1 bag coleslaw mix
    • BBQ sauce
    • 1 tablespoon vegetable oil
    • 5 cloves garlic, minced
    • 475ml tomato ketchup
    • 120ml honey
    • 2 tablespoons hot chilli sauce
    • 2 tablespoons treacle
    • 5 tablespoons cider vinegar
    • salt and ground black pepper to taste
    • 8 soft bread rolls or baps, split

    Method
    Prep:30min  ›  Cook:2hr15min  ›  Extra time:5hr15min  ›  Ready in:8hr 

    1. Combine brown sugar, garlic powder, 2 tablespoons black pepper, dried chilli flakes, 2 tablespoons salt and paprika in a bowl. Rub the spice mixture over the pork, cover and refrigerate 5 hours or overnight.
    2. Pour beef stock and 120ml hot sauce into pressure cooker. Stir in 3 tablespoons honey, 1 tablespoon treacle, maple syrup and 4 crushed garlic cloves. Place the pork in the pressure cooker, seal the lid and bring up to low pressure over high heat. Reduce the heat to low, maintaining low pressure and cook for 2 hours.
    3. While the pork is cooking, make the coleslaw. Mix mayonnaise, Dijon mustard, 1 teaspoon hot sauce, white vinegar, 1 teaspoon salt and 1 teaspoon black pepper in a bowl. Add the coleslaw mix and toss to coat. Cover and refrigerate.
    4. Turn off the heat and let the pressure reduce naturally; remove the lid and let the pork rest for 5 minutes. The meat should shred easily with a fork; if it doesn't fall off the bone, reseal the lid, turn on the heat, return the pressure cooker to low pressure and cook for another 30 minutes.
    5. Remove pork from the pressure cooker, reserving a ladleful of the cooking liquid. Shred the pork using two forks and set aside.
    6. Heat vegetable oil in a saucepan over medium heat. Stir in 5 cloves of garlic; cook and stir until the garlic is fragrant and just starting to turn brown, about 3 minutes. Remove from heat and stir in ketchup, 120ml honey, 2 tablespoons hot sauce, 2 tablespoons treacle, cider vinegar and reserved cooking liquid. Season with salt and black pepper to taste. Bring the sauce to a simmer over medium heat.
    7. Fill each roll with two big forkfuls of pork, two tablespoons of bbq sauce and 2 spoonfuls of coleslaw.

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    Reviews & ratings
    Average global rating:
    (33)

    Reviews in English (29)

    by
    12

    Oh WOW. WOW. This was amazing. The sweet/spicy combo was perfect. I made this exactly as written, except in the slow cooker. (Haven't used my pressure cooker yet!) Everything turned out wonderful. This is a keeper for sure. "Best pulled pork sandwich I've ever had." I'll be using the left overs to put on a pizza crust later! YUM YUM YUM!  -  18 Mar 2013  (Review from Allrecipes US | Canada)

    by
    9

    Really good! I made the pork and used it for Pork tacos and then next night pulled pork sandwiches. Perfect blend of sweet and spicy! Thanks!  -  10 Aug 2012  (Review from Allrecipes US | Canada)

    by
    8

    This is an excellent bbq! I had only a slight adjustment when I believed the sauce to be too acidic. I added three tbs of commercial bbq sauce and all was well! I have no problem recommending this recipe to any bbq aficionado. Thank you, Valerio!  -  19 Mar 2013  (Review from Allrecipes US | Canada)

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