Pressure Cooker Barbeque Pork Recipes

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PRESSURE COOKER BBQ PULLED PORK



Pressure Cooker BBQ Pulled Pork image

A pressure cooker provides a nifty shortcut to perfect pulled pork. This recipe calls for braising the meat in a dark soda like Dr Pepper or Coca-Cola, and the results are lush and tender - savory, slightly sweet and tangy. Once the pork is done, you can customize it to your taste using your favorite barbecue and hot sauces. Adding lots of black pepper and a few dashes of Southern-style hot sauce, like Crystal, Louisiana or Tabasco, is a very good idea. Like many braises, the pork improves overnight and can be cooked up to three days in advance; shred and warm it gently on the stovetop before tossing it with sauce and serving. The pork makes satisfying sandwiches on soft rolls (try coleslaw as a topping), but it could also be used in tacos or served over grits. (You can find the slow-cooker version of this recipe here.)

Provided by Sarah DiGregorio

Categories     dinner, lunch, meat, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 11

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons hot or sweet smoked paprika
2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper, plus more to taste
3 to 4 pounds boneless pork shoulder, trimmed of skin and excess fat and cut into 4 large chunks
2 tablespoons vegetable oil
1 yellow onion, chopped
1 (12-ounce) can dark soda, like Dr Pepper, root beer, cola or birch beer
1/2 to 1 1/2 cups homemade or store-bought barbecue sauce
Hot sauce (optional)

Steps:

  • Mix the garlic and onion powders, smoked paprika, salt and pepper in a large bowl. Add the pork and turn to coat in the spice mix. Put the oil in a 6- or 8-quart electric pressure cooker and turn on the sauté setting to warm the oil. (Use the "normal" heat setting if your pressure cooker has that option.) Working in batches, add the pork and brown on two sides, about 2 minutes per side. If the bottom of the pan gets too dark or you get a "hot" or "burn" warning, turn the heat down to "less," if your pot has that option, or turn it off entirely and allow the pork to continue searing. Turn it back on if the pot cools too much.
  • Add the onion to the pot. Add the soda and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes. Open the lid. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl. Using two forks, coarsely shred the meat. Add 1/2 cup barbecue sauce and a few spoonfuls of the cooking liquid to moisten. (Discard remaining cooking liquid.) Taste and add salt, pepper, hot sauce, and more barbecue sauce as you like. Serve with soft rolls and extra sauce on the side.

PRESSURE COOKER SPICY PORK SHOULDER



Pressure Cooker Spicy Pork Shoulder image

You can make this spicy pork in a 6- to 8-quart electric pressure cooker if you're in a hurry, or in a slow cooker if you're not. In either case, you'll get tender bits of meat covered in a chile-flavored barbecue sauce that's just slightly sweet. (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time. Stovetop pressure cookers tend to cook at a slightly higher pressure, so food cooks more quickly.) Gochujang, a pungent Korean chile paste, and gochugaru, Korean chile flakes, is available at Asian markets and specialty shops, or see the ingredient list for substitutions. Serve the pork over rice or in slider rolls, topped with crunchy pickled sesame cucumbers and a little kimchi, if you want to spice things up. And, while you can make this from start to finish in an afternoon, you can also make this in stages a few days ahead, if that's easier.

Provided by Melissa Clark

Categories     dinner, lunch, roasts, soups and stews, main course

Time 3h

Yield 10 servings

Number Of Ingredients 26

5 garlic cloves, grated on a Microplane or minced
2 tablespoons brown sugar or honey
1 tablespoon Korean chile flakes (gochugaru) or other chile flakes (Maras, Aleppo or crushed red pepper)
1 tablespoon kosher salt, more to taste
1 teaspoon ground black pepper
5 pounds boneless pork shoulder, cut into two or three pieces
1 tablespoon peanut oil
4 garlic cloves, grated on a Microplane
2 tablespoons grated fresh ginger root
1/3 cup gochujang (Korean chile paste) or other chile paste or sauce such as Sriracha
1/4 cup soy sauce
2 tablespoons ketchup
2 tablespoons mirin
2 tablespoons honey
1 tablespoon rice wine vinegar
1 teaspoon Asian fish sauce
1 teaspoon sesame oil
6 Persian cucumbers, thinly sliced (or about 4 cups sliced cucumbers)
1 1/2 tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons brown sugar
1/2 teaspoon fine sea salt
1/4 cup thinly sliced red onion
2 teaspoons sesame seeds
Cooked rice or toasted slider rolls
Kimchi (optional)

Steps:

  • To prepare pork, combine garlic, brown sugar, chile flakes, salt and pepper. Rub marinade all over pork. If you have time, cover and refrigerate for 1 hour to up to 24 hours. Otherwise, proceed with recipe.
  • Set electric pressure cooker to sauté (or use a large skillet). Add pork in batches and sear until browned all over, about 2 minutes per side. Add 3/4 cup water to pot (or to skillet to deglaze, then move to pot), cover, and set to cook for 90 minutes on high pressure. Or cook in a slow cooker for 5 to 7 hours until tender.
  • While pork cooks, prepare sauce: In a small pot, warm peanut oil over medium heat. Add garlic and ginger, and sauté until fragrant, 1 to 2 minutes. Add remaining ingredients and bring to a simmer. Cook until thickened, 1 to 2 minutes. Set sauce aside. (It can be made up to 1 week ahead and stored in the refrigerator.)
  • Manually release steam. Let pork cool until you can handle it, then shred it into bite-size pieces. Pork can be made to this point up to 3 days ahead.
  • While pork cools, strain liquid from bottom of pot. Pour off fat (or chill liquid, then scoop off solidified fat with a spoon). Reserve.
  • Prepare cucumbers: In a small bowl, combine all ingredients except sesame seeds, and let sit, tossing one or twice, for at least 20 minutes. Stir in sesame seeds.
  • When ready to serve, heat broiler. Toss pork with sauce and 1 to 2 tablespoons cooking liquid - just enough so pork is evenly coated but not wet or runny. Spread mixture on a rimmed baking sheet, and broil until crisped on top, 2 to 3 minutes; it will char in places, and that's fine.
  • Serve pork over rice or on slider rolls, with cucumbers and kimchi, if desired.

PRESSURE COOKER PORK STEAKS, ST. LOUIS BBQ STYLE



Pressure Cooker Pork Steaks, St. Louis BBQ Style image

Pressure Cooker Pork Steaks, St. Louis BBQ Style. Pork shoulder steaks, BBQ style, ready in about an hour from an Instant Pot or pressure cooker.

Provided by Mike Vrobel

Categories     Weeknight Dinner

Time 1h10m

Number Of Ingredients 6

6 thick-cut pork shoulder steaks (1- to 1¼-inch thick)
1 teaspoon barbecue rub (My homemade rub is here, or use a store-bought rub)
1 teaspoon fine sea salt (If you use homemade rub - store-bought rub will already have salt)
1 cup water (or the minimum amount for your pressure cooker)
½ cup barbecue sauce for the cooker (My homemade barbecue sauce recipe is here, or use a store-bought sauce)
½ cup barbecue sauce to stir into the sauce

Steps:

  • Sprinkle the pork steaks evenly with the fine sea salt and the barbecue rub.
  • Pour 1 cup of water into the pressure cooker pot, add the pork steaks in a loose pile, and then drizzle ½ cup of barbecue sauce over the pork steaks. (Don't stir - we want the sweet barbecue sauce to float on top of the water to keep it from burning.)
  • Lock the lid on the pressure cooker. Cook at high pressure for 45 minutes in an electric pressure cooker ("manual" or "pressure cook" mode in an Instant Pot), or for 40 minutes in a stovetop pressure cooker. Let the pressure release naturally, about 15 more minutes.
  • Carefully remove the pork steaks from the pressure cooker; they're fall-apart tender. Measure out ½ cup of the pot liquid, and stir in ½ cup of barbecue sauce. (If you have one, use a fat separator to defat the pot liquid first). Brush the pork steaks with this sauce. Optional: broil the pork steaks until the sauce is bubbling and browning at the edges, then brush with another layer of the sauce. (Broilers vary a lot, so keep an eye on them - it takes about 5 minutes for my broiler to brown the steaks.) Serve, passing the rest of the sauce for dipping.

Nutrition Facts : ServingSize 1 steak, Calories 461 calories, Sugar 14.3 g, Sodium 944.3 mg, Fat 20.9 g, SaturatedFat 7.9 g, TransFat 0.2 g, Carbohydrate 17.7 g, Fiber 0.8 g, Protein 47.4 g, Cholesterol 166.6 mg

PRESSURE COOKER PULLED PORK



Pressure Cooker Pulled Pork image

Make this irresistible Pressure Cooker Pulled Pork Recipe. Quick & easy way to make tender, juicy BBQ pulled pork packed with sweet & smoky flavors.

Provided by Amy + Jacky

Categories     Dinner     Lunch

Time 1h25m

Number Of Ingredients 21

4 pounds (~1.8 kg) pork shoulder picnic (cut into 4 - 8 pieces)
1 tablespoons (15ml) olive oil
2 tablespoons (25g) brown sugar
2 teaspoons (5g) chili powder
2 teaspoons (4g) black pepper
1 teaspoon (2.4g) onion powder
1 teaspoon (2.8g) garlic powder
1 teaspoon (2.3g) cinnamon powder
1 teaspoon (3g) kosher salt
½ teaspoon (1g) cumin seed (, ground)
½ teaspoon (1g) fennel seed (, ground)
¼ teaspoon (0.5g) cayenne pepper
1 medium onion (, minced)
3 garlic cloves (, minced)
1 cup (250ml) ketchup
½ cup (125ml) water
⅛ cup (31ml) maple syrup
⅛ cup (31ml) honey
2 tablespoons (30ml) apple cider vinegar
2 tablespoons (30ml) Dijon mustard
1 tablespoon (12.5g) brown sugar

Steps:

  • Rub Pulled Pork Dry Rub: Mix all the dry rub ingredients and rub it all over the pork shoulder picnic pieces. Then, put the pork shoulder picnic in the fridge for 30 minutes to overnight.
  • Heat up Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button). Make sure your pot is as hot as it can be when you place the pork shoulder meat into the pot (Instant Pot: wait until the indicator says HOT).
  • Optional Step - Brown Pork Shoulder (See Tips): Add 1 tbsp (15 ml) olive oil into the pot. Ensure to coat the oil over the whole bottom of the pot. Add the pork shoulder pieces into the pot. Brown the pork shoulder on all sides. Remove and set aside.
  • Add BBQ Sauce and Deglaze: Pour in half of the Pulled Pork BBQ Sauce and deglaze the bottom of the pot. Then, add in the remaining BBQ sauce mixture.
  • Pressure Cook Pork Shoulder (See Tips): Place all the pork shoulder pieces into the pot. If you left the skin on, make sure the skin side is facing up. Close lid and pressure cook at High Pressure for 60 minutes (see notes). Turn off the heat and fully Natural Release (roughly 15 minutes).
  • Fork Tender Check: Open the lid carefully. Take one piece of pork shoulder out and see if you can shred through the meat easily with two forks. If it is not fork-tender, cook for an additional 10 to 20 minutes at High Pressure, fully Natural Release.
  • Shred Pork & De-Fat the Sauce: Use some cool Pulled Pork Shredder Claws or two regular forks to shred the pork shoulder meat. Use a fat separator to separate the fat from the BBQ sauce.
  • Season, Reduce, Serve: Reduce the BBQ sauce to your desired thickness. Taste the BBQ sauce and add in additional brown sugar or kosher salt if desired. Place the pulled pork back into the BBQ sauce. Mix well and serve!

Nutrition Facts : Calories 428 kcal, Carbohydrate 32 g, Protein 37 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 124 mg, Sodium 965 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving

PRESSURE COOKER RIBS



Pressure Cooker Ribs image

Make these Pressure Cooker Ribs with homemade dry rub & BBQ sauce in less than an hour. Tender ribs with incredible depths of smoky & sweet flavors.

Provided by Amy + Jacky

Categories     Dinner     Lunch

Time 1h

Number Of Ingredients 22

1 rack baby back ribs
2 carrots (, roughly chopped)
2 - 3 drops liquid smoke
2 tablespoons (25g) brown sugar
2 teaspoons (5g) chili powder
2 teaspoons (4g) black pepper
1 teaspoon (2.4g) onion powder
1 teaspoon (2.8g) garlic powder
1 teaspoon (2.3g) cinnamon powder
1 teaspoon (3g) kosher salt
½ teaspoon (1g) cumin seed (, ground)
½ teaspoon (1g) fennel seed (, ground)
¼ teaspoon (0.5g) cayenne pepper
1 medium onion (, minced)
3 garlic cloves (, minced)
1 cup (250ml) ketchup
½ cup (125ml) water
⅛ cup (31ml) maple syrup
⅛ cup (31ml) honey
2 tablespoons (30ml) apple cider vinegar
2 tablespoons (30ml) Dijon mustard
1 tablespoon (25g) brown sugar

Steps:

  • Prepare Baby Back Ribs: Remove the membrane from the back of the ribs with a butter knife and a paper towel.
  • Dry Rub Baby Back Ribs: Mix all the dry rub ingredients and rub it all over the baby back ribs. Then, set aside while you prepare other ingredients.
  • Pressure Cook Baby Back Ribs: Pour the homemade BBQ sauce into the pressure cooker. Add 2 - 3 drops of liquid smoke into the BBQ sauce. Place the baby back ribs into the BBQ sauce (see tips). *Pro Tip: If your Instant Pot is very sensitive to the "Burn Error", layer the Ketchup & Dijon mustard on top of the Ribs instead of mixing it into the BBQ sauce.Close lid and Pressure Cook at High Pressure for 16 - 25 minutes. Turn off the heat and Full Natural Release. Open the lid carefully.*Pro Tip: Adjust your cooking time according to your preference: 16 minutes (tender with a bit of chew) to 25 minutes (fall off the bone).
  • Preheat Oven: While the baby back ribs is cooking in the pressure cooker, preheat the oven to 450°F.
  • Set Aside Baby Back Ribs: Carefully place the pressure cooked baby back ribs on a chopping board with kitchen tongs. Cover it with aluminum foil and set aside.
  • Filter the Fat (Optional Step): Filter the BBQ sauce with a strainer and remove the fat with an oil separator.
  • Reduce BBQ sauce: Place roughly chopped carrots into the BBQ sauce and bring your BBQ sauce to a simmer (Instant Pot: Press Sauté button once, then Adjust button to Saute Less Function).Continue to reduce and thicken the BBQ sauce by simmering until desired thickness (~6 - 8 mins). Occasionally, stir with a wooden spoon. Taste the seasoning of the BBQ sauce. Stir in more brown sugar and additional 1 - 2 drops of liquid smoke if necessary.
  • Apply Sauce and Finish in Oven or Grill: Brush the homemade BBQ sauce all over the baby back ribs on all sides including the bones with a silicone basting brush. Place the baby back ribs in the oven on the top rack for 10 - 15 minutes.
  • Serve and Enjoy: Serve the baby back ribs immediately with more homemade BBQ sauce along with the carrots.

Nutrition Facts : Calories 525 kcal, Carbohydrate 50 g, Protein 29 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 98 mg, Sodium 1382 mg, Fiber 3 g, Sugar 39 g, ServingSize 1 serving

BEST PRESSURE COOKER STICKY BBQ RIBS EVER



Best Pressure Cooker Sticky BBQ Ribs Ever image

It's time to give back to the Allrecipes community for all they have given to me. This recipe is the culmination of learning how to make BBQ ribs for competition, plus learning from my family members who are all pressure cooker experts. The end result, after years of trial and error, will have everybody licking their fingers in complete ecstasy. You can save a few teaspoons of BBQ sauce, throw it into 2 boxes of mac and cheese, and serve the ribs alongside.

Provided by Tony Thor

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

2 quarts apple cider
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon paprika
½ teaspoon ground black pepper
2 racks baby back ribs, cut into individual ribs
2 (12 ounce) bottles BBQ sauce
6 cloves garlic, coarsely chopped
2 tablespoons brown sugar
1 tablespoon chili garlic sauce

Steps:

  • Pour apple cider into an 8-quart multi-functional electric pressure cooker (such as Instant Pot®) to about 1/2 inch below the rack line. Stir in garlic powder, salt, paprika, and pepper. Place rack inside and heat the liquid completely; place ribs on rack.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 27 minutes. Allow 10 to 15 minutes for pressure to build.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with a roasting rack.
  • Pour about 2 cups BBQ sauce into a large cup. Add garlic, brown sugar, and chili sauce. Mix with a hand blender until completely smooth. Combine with the remaining BBQ sauce in a large bowl. Set aside to come to room temperature.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
  • Remove ribs carefully and drain cooking liquid. Fully submerge each rib into the BBQ sauce. Place on the roasting rack so they are not touching. Brush extra BBQ sauce on top to make them extra sticky.
  • Bake in the preheated oven until sauce is set, 15 to 20 minutes.

Nutrition Facts : Calories 552.5 calories, Carbohydrate 68.2 g, Cholesterol 87.8 mg, Fat 22.3 g, Fiber 0.7 g, Protein 18.3 g, SaturatedFat 8.2 g, Sodium 1414.2 mg, Sugar 54 g

PRESSURE COOKER PULLED PORK



Pressure Cooker Pulled Pork image

The electric pressure cooker (Instant Pot) makes this pulled pork taste like it cooked all day. Our version is made with a Carolina-style sauce.

Provided by Diana Rattray

Categories     Entree     Dinner     Lunch

Time 1h30m

Yield 10

Number Of Ingredients 16

4 to 5 pounds boneless pork shoulder (or Boston butt)
1 tablespoon sweet paprika or smoked paprika
2 tablespoons packed brown sugar
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon ground coriander
1 teaspoon onion powder
1/2 teaspoon garlic powder
Optional: pinch cinnamon
1 1/2 cups cider vinegar
1/2 cup water
1/2 teaspoon crushed red pepper (or more, to taste)
10 to 12 hamburger buns (or soft buns for barbecue)
Optional topping: coleslaw (creamy or Carolina style)
Optional topping: sliced onions
Optional topping: sliced dill pickles

Steps:

  • Trim the pork shoulder of any excess fat.
  • In a small bowl combine the paprika, brown sugar, salt, pepper, coriander, onion powder, garlic powder, and cinnamon, if using. Rub the mixture all over the pork.
  • Combine the vinegar, water, and crushed red pepper. Pour the mixture into the pressure cooker insert.
  • Place the pork roast in the pressure cooker. Set the pressure cooker to cook at high pressure for 80 minutes.
  • Turn off the machine or unplug to keep it from going to the "keep warm" setting; let the machine pressure fall to normal naturally, about 20 to 25 minutes (see your pressure cooker manufacturer's instructions for specific guidelines).
  • Strain the liquids into a fat separator, or strain into a bowl and skim the fat off the top.
  • Shred or chop the pork; add the liquids back into the pork and stir to blend.
  • Serve the pork on toasted or warmed split buns with your family's favorite sides for barbecue.

Nutrition Facts : Calories 597 kcal, Carbohydrate 4 g, Cholesterol 402 mg, Fiber 0 g, Protein 60 g, SaturatedFat 13 g, Sodium 518 mg, Fat 35 g, ServingSize serves 10, UnsaturatedFat 20 g

PRESSURE COOKER BARBEQUE PORK



Pressure Cooker Barbeque Pork image

Quick and tasty barbeque pork is made quickly using a pressure cooker for sandwiches or perfect alone!

Provided by Angie Evans

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 1h5m

Yield 16

Number Of Ingredients 4

8 pounds pork butt roast
1 teaspoon garlic powder
salt and pepper to taste
2 (12 ounce) bottles barbeque sauce

Steps:

  • Season the pork with garlic powder, salt and pepper; place into a 4 to 6 quart 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 2 cups. Shred the pork and mix with barbeque sauce, adding reserved liquid if needed to reach your desired consistency.

Nutrition Facts : Calories 353.2 calories, Carbohydrate 15.4 g, Cholesterol 89.3 mg, Fat 21.3 g, Fiber 0.3 g, Protein 23.1 g, SaturatedFat 7.8 g, Sodium 537.5 mg, Sugar 11 g

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Pressure Cooking Ribs tip yourpressurecooker.com. If not grilling, after the 20-minutes from step 3, release the pressure and remove the ribs and the rack from the pot. Pour out the water and return the ribs to the cooker.Marinade pork ribs with …
From therecipes.info


PRESSURE COOKER RECIPES FOR PORK BUTT ROAST - ALL ...
Pressure Cooker Barbeque Pork Recipe | Allrecipes top www.allrecipes.com. Season the pork with garlic powder, salt and pepper; place into a 4 to 6 quart pressure cooker. Fill with enough water to cover. Close the lid and bring up to 15 pounds of pressure. Cook for 1 hour. See more result ›› 32. Visit site . Share this result ×. Pressure Cooker Barbeque Pork Recipe | …
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BARBECUE CHICKEN PRESSURE COOKER - ALL INFORMATION ABOUT ...
Pressure Cooker Barbeque Chicken Recipe | Allrecipes trend www.allrecipes.com. Cover pressure cooker with lid and cook according to manufacturer's instructions, about 15 minutes. Remove from heat and release pressure through natural release method; open pressure cooker carefully. Cook's Notes: Substitute any cut of chicken for chicken thighs, if desired. The …
From therecipes.info


PORK BARBECUE PRESSURE COOKER - COOKEATSHARE
Recipes / Pork barbecue pressure cooker (1000+) Beef Barley And Vegetable Soup (Pressure Cooker) 26446 views. Beef Barley And Vegetable Soup (Pressure Cooker), ingredients: 1 1/4 lb lean grnd beef, 1. Buttermilk Bread In A Pressure Cooker. 21413 views. Buttermilk Bread In A Pressure Cooker, ingredients: 1 x Egg, 1/2 c. Sugar, 1 c. Slow Cooker Carolina Pork …
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