Pressure cooker barbecue pork

    Pressure cooker barbecue pork

    (32)
    36saves
    1hr5min


    31 people made this

    About this recipe: Pork is cooked in a pressure cooker with barbecue sauce and then shredded. It's quick, simple and delicious. The meat is perfect served on its own or as a sandwich filler.

    Ingredients
    Serves: 16 

    • 3.6 kg pork shoulder roast
    • 1 teaspoon garlic granules
    • salt and pepper to taste
    • 685ml barbecue sauce

    Method
    Prep:5min  ›  Cook:1hr  ›  Ready in:1hr5min 

    1. Season the pork with garlic granules, salt and pepper; place into a 4 to 6 litre or similar size pressure cooker. Fill with enough water to cover. Close the lid and bring up to 15 pounds of pressure. Cook for 1 hour. Release the pressure and drain off juices, reserving about 500ml. Shred the pork and mix with barbecue sauce, adding reserved liquid if needed to reach your desired consistency.
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    Reviews & ratings
    Average global rating:
    (32)

    Reviews in English (31)

    by
    178

    This was a hit in our house. I modified the recipe a little by using a compination of water, apple juice, bbq sauce, and liquid smoke in place of just plain water. Within minutes of cooking the whole house was filled with a great smell.  -  28 Sep 2010  (Review from Allrecipes US | Canada)

    by
    97

    This recipe was a hit with my family and I will definitely make it again. I did customize it slightly. I didn't have a pork butt roast, but I did have a half dozen very thick pork loin chops from Costco that I used instead. They shredded easily. Also, I fried up some onions on the side to add to the shredded pork. Finally, I added a little bit of Hickory liquid smoke to give it a BBQ like smell / taste.  -  23 Feb 2010  (Review from Allrecipes US | Canada)

    by
    90

    I love this recipe! I love cooking with my pressure cooker and am always looking for tasty and quick meals to make. This one is just about the easiest. I used Montgomery Inn BBQ sauce and served it up on bun. I would highly recommend this recipe.  -  16 Apr 2009  (Review from Allrecipes US | Canada)

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