Pressure Cooker Pulled Pork is perfectly seasoned pork shoulder that’s tender as hell, and ready in about an hour!
4.5lb Pork Shoulder
1.5c Beer of choice
1tbs Smoked Paprika
1tbs Minced Garlic
1 Tbs Butt Rub BBQ Seasoning or Seasoned Salt
To your Pressure Cooker, add your raw pork shoulder.
Dump all ingredients into the Pressure Cooker.
Set the manual timer or meat timer to 1.5 hours (or 20 minutes for every pound of meat).
At the end of the cooking period, after the timer goes off, safely release the pressure.
Take two forks to shred the cooked meat.
Don’t forget to take out the bone.
- Storage: Store any leftover in an airtight container in the fridge for up to 3 days or in a freezer-safe container in the freezer for up to 2 months.
- Reheating: To reheat refrigerated leftovers, place in a saucepan over medium-low heat, stirring occasionally, until warmed through. If reheating frozen pulled pork, first allow the meat to thaw overnight in the fridge or on the counter at room temperature for a few hours. Once thawed, place in a saucepan over medium-low heat, stirring occasionally, until warmed through.