Pressure cooker pulled pork
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr marinating
- Easy
- Serves 4 - 6
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- 3 tbsp cider vinegar
- 2 tbsp light brown soft sugar
- 1 tbsp smoked paprika
- ½ tsp ground cumin
- 2 tsp garlic granules
- 2 tsp onion granules
- 100g tomato ketchup
- 1 tbsp Dijon mustard
- 1kg pork shoulderskinless and boneless
- 300ml apple juice
- fluffy white bapsor jacket potatoes and coleslaw, to serve
Nutrition: Per serving (6)
- kcal362
- fat20g
- saturates7g
- carbs17g
- sugars16g
- fibre1g
- protein27ghigh
- salt0.81g
Method
step 1
Combine the vinegar, sugar, spices, garlic and onion granules, ketchup and mustard with a pinch of salt in a bowl and submerge the pork in it. Cover and chill for at least 1 hr – overnight is better, if you have time.
step 2
Tip the pork and marinade into the pressure cooker, then pour in the apple juice. Give everything a good stir. Close the lid and bring the pressure up to high pressure over a medium-high heat and cook for 50 mins. Leave the pressure to drop naturally. The meat should be pull-apart tender. If it’s still a bit tough, put the lid back on, return to high pressure and cook for a further 10-20 mins.
step 3
When the meat is ready, remove to a board and leave it covered, to rest. Meanwhile, reduce the sauce in the pressure cooker. Adjust the seasoning, then simmer and stir with the lid off for around 20 mins until thickened and a little gloopy.
step 4
Just before the sauce is ready, shred the meat, pulling it apart between two forks. Put the meat back in the pan and toss to coat in the sauce. The pulled pork can be kept chilled for up to three days or frozen for up to one month. Defrost and reheat thoroughly before serving.
step 5
Serve the pulled pork stuffed into fluffy baps with coleslaw on the side, if you like, or as a filling for jacket potatoes, tacos or tortillas.
