Here's our standard recipe for pulled pork. Nosotros use smoked paprika to give the meat that characteristic "smoker" flavor, rather than a bottled barbecue sauce that can end up too sweet. Even without burnt ends, the flavor will be intense and sweet. Remove whatsoever big fatty blobs from the pork and so that the sauce is not too greasy.

Votes: 63
Rating: four.27

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Ingredients

  • one 1/2 cups unsweetened apple tree cider
  • 2 tbsp balmy smoked paprika
  • 2 tbsp dark brown sugar
  • 1 tbsp standard republic of chile powder
  • i tsp ground dried mustard
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp table salt
  • 1/2 tsp ground black pepper
  • three lbs boneless pork shoulder cut in one-half and any large chunks of fatty removed

Ingredients

  • 1 1/2 cups unsweetened apple cider
  • 2 tbsp mild smoked paprika
  • 2 tbsp dark brownish saccharide
  • i tbsp standard republic of chile powder
  • 1 tsp ground dried mustard
  • 1 tsp onion powder
  • ane tsp garlic pulverisation
  • 1 tsp tabular array common salt
  • ane/2 tsp ground black pepper
  • 3 lbs boneless pork shoulder cut in one-half and any large chunks of fatty removed

Votes: 63
Rating: 4.27

Rate this recipe!

Instructions

  1. Pour the cider into cooker. Mix the smoked paprika, brown sugar, chile pulverisation, dried mustard, onion powder, garlic pulverisation, common salt, and pepper in a small bowl. Pat and rub this mixture all over the pork. Set the meat in the cooker and lock the lid onto the pot.

  2. Selection ane - Max Pressure Cooker
    Gear up the cooker to 'Force per unit area Cooker', on MAX level and set for one hr with the Keep Warm setting off.

  3. Choice 2 - All Pressure level Cookers
    Prepare the cooker to 'Meat/Stew or Pressure Cook (Transmission)' on High force per unit area for 1 hour and 20 minutes with the Keep Warm setting off.

  4. Selection 3 - Tedious Melt Selection
    Set the cooker to 'Slow Melt' on High for 5 hours with the Proceed Warm setting off. (or on for no more four hours)

  5. If you've used a pressure level setting, in one case the car has finished cooking, turn it off and permit its pressure to return to normal naturally, about 30 minutes.

  6. Unlatch the chapeau ad open the pot. Utilize a meat fork and a big, slotted spoon or a large spatula to transfer the pork to a nearby cut board (or transfer hunks of the pork, should the affair come autonomously). Utilise a flatware tablespoon to skim whatsoever excess surface fatty from the sauce.

  7. Printing Saute and set the time for x minutes.

  8. Bring the sauce to a boil, stirring a few times. Cook until the sauce has reduced to most one-half its book, stirring occasionally, about 7 minutes. Meanwhile, shred the meat with two forks. When the sauce has reduced to the right consistency, turn off the SAUTE office and stir the shredded meat into the sauce in the pot. Set bated for 5 minutes with the chapeau on top just askew to blend the flavors and let the meat further absorb the sauce.

Recipe Notes

Beyond
• We prefer this pulled pork in slider buns, topped with lots of coleslaw.
• Nosotros likewise similar it next to scrambled eggs for a weekend brunch.