Pressure Cooker Pulled Pork Sandwiches Recipes

VALERIO'S PULLED PORK SANDWICH

Steps:

• Combine brown sugar, garlic powder, 2 tablespoons black pepper, red pepper flakes, 2 tablespoons salt, and paprika in a bowl. Rub the spice mixture over pork butt, cover, and refrigerate 5 hours or overnight.
• Pour beef stock and 1/2 cup hot sauce in a pressure cooker. Stir in 3 tablespoons honey, 1 tablespoon molasses, maple syrup, and 4 crushed garlic cloves. Place the pork butt in the pressure cooker, seal the lid, and bring up to low pressure over high heat. Reduce the heat to low, maintaining low pressure, and cook for 2 hours.
• While the pork is cooking, make the coleslaw. Mix mayonnaise, Dijon mustard, 1 teaspoon hot sauce, white vinegar, 1 teaspoon salt, and 1 teaspoon black pepper in a bowl. Add the coleslaw mix and toss to coat. Cover and refrigerate.
• Turn off the heat and let the pressure reduce naturally; remove the lid and let the pork rest for 5 minutes. The meat should shred easily with a fork; if it doesn't fall off the bone, reseal the lid, turn on the heat, return the pressure cooker to low pressure, and cook for another 30 minutes.
• Remove meat from the pressure cooker, reserving 1/4 cup cooking liquid. Shred the meat using two forks and set aside.
• Heat vegetable oil in a saucepan over medium heat. Stir in 5 cloves of garlic; cook and stir until the garlic is fragrant and just starting to turn brown, about 3 minutes. Remove from heat and stir in ketchup, 1/2 cup honey, 2 tablespoons hot sauce, 2 tablespoons molasses, cider vinegar, and reserved cooking liquid. Season with salt and black pepper to taste. Bring the sauce to a simmer over medium heat.
• Fill each Kaiser roll with two big forkfuls of pork, two tablespoons of barbeque sauce, and 2 spoonfuls of coleslaw.

PRESSURE-COOKER ITALIAN PULLED PORK SANDWICHES

Steps:

• In a small bowl, combine fennel seed, steak seasoning and cayenne if desired. Cut roast in half. Rub seasoning mixture over pork. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining pork. Press cancel., Return all to pressure cooker. Add peppers, onions, tomatoes and water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Let pressure release naturally. A thermometer inserted in pork should read at least 145°., Remove roast; shred with two forks. Strain cooking juices; skim fat. Return cooking juices, vegetables and pork to pressure cooker; heat through. Using a slotted spoon, serve pork mixture on buns. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

PRESSURE COOKER BBQ PULLED PORK

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 PULLED PORK

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!

PRESSURE-COOKER CUBAN PULLED PORK SANDWICHES

Steps:

• Cut pork into 2-in.-thick pieces; season with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches, removing from pressure cooker., Add orange and lime juices, stirring to scrape browned bits from bottom of cooker. Add garlic, rum if desired, coriander, white pepper and cayenne pepper. Return pork and any collected juices to cooker. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Remove roast; when cool enough to handle, shred with 2 forks. Remove 1 cup cooking liquid from cooker; add to pork and toss together., Cut each loaf of bread in half lengthwise. If desired, spread mustard over cut sides of bread. Layer bottom halves of bread with pickles, pork, ham and cheese. Replace tops. Cut each loaf into 8 slices.

PULLED PORK - PRESSURE COOKER RECIPE - (4.2/5)

Steps:

• Mix together the rub ingredients in a small bowl. Rub into the pork pieces. Let sit at room temperature for 30 minutes (you can let it sit longer, but refrigerate). Select the brown/saute function and add oil to the cooking pot. When the oil is hot, brown pork on all sides, about 3 minutes per side. Brown each piece individually. Add 1 cup barbecue sauce and 1/2 cup water to the pot. Add browned pork and any accumulated juices to the pot. Select High Pressure and set the timer for 75 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release to release pressure (this took approximately 20 minutes). When valve drops carefully remove lid. Carefully remove the meat from the pressure cooker and shred with two forks, discard excess fat as you shred. Strain cooking liquid, reserving 1/2 cup. I used a fat separator to separate fat from the juices. Place shredded pork in the cooking pot with remaining 1 cup barbecue sauce and reserved 1/2 cup cooking liquid. Cover and lock lid in place. Select High Pressure and set timer for 2 minutes. When beep sounds, use a quick pressure release. When valve drops carefully remove lid. Serve on the rolls topped with coleslaw!

PRESSURE COOKER PULLED PORK

Steps:

• Cut pork into 2-3 inch chunks.
• Sprinkle dry rub over all, and refrigerate at least 2 hours, or overnight.
• Add liquid smoke and chicken broth to cooker.
• Place seasoned pork chunks on top of liquid,as separated from each other as much as possible.
• Pour No Cook BBQ sauce over top, (#473481) secure lid.
• For Wolfgang Puck cooker, select meat function, and set timer for 60 minutes.
• Let pressure release naturally. Be patient, this is a must.
• For all other cookers, follow instruction manual.
• If additional time is needed, adjust accordingly.
• Remove meat from cooker and shred.
• Return meat to cooker, stir, and keep warm at least 15 minutes.
• Note; The amount of chicken broth needed, will depend on the size of your pressure cooker. Mine is a 4 qt You'll want enough liquid to keep pork from burning, but it does not need to cover pork, because the BBQ sauce breaks down.

PULLED PORK SANDWICHES - PRESSURE COOKER

Steps:

• Place pork in the cooking pot and set to "Brown." Saute the pork, turning until the pork is browned on all sides.
• Add the beef broth, water, salt, pepper, and onions, and set to high pressure (80kpa). Cook for 45 minutes. Use quick-release method to release the pressure.
• Remove lid and check that the internal temperature of the pork is 170-175 degrees F. If not, bring to high pressure again and cook an additional 5-10 minutes.
• Remove pork and pull apart into shreds, using two forks. Discard remaining liquid from pot.
• Place the tomato sauce, mustard, brown sugar, and worcestershire in cooking pot and set to "Brown." Stir and cook 4-5 minutes or until warmed throughout and sugar is melted. Add pork, mix with sauce and heat through.
• Spoon pork and sauce onto sandwich buns and serve.

INSTANT POT ROOT BEER PULLED PORK SANDWICHES RECIPE

Steps:

• Place pork roast in the bottom of the Instant Pot.
• Pour root beer on top of roast.
• Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 60 minutes (or 20 minutes per pound, depending on the size of your roast).
• When the timer is done, let the pressure do a NATURAL RELEASE (it will take at least 20 minutes, but I even prefer to let the roast sit in there for a couple hours to make sure it is super tender).
• Remove the lid and shred the roast with 2 forks.
• Drain the root beer out of the Instant Pot and place the shredded roast back inside. Stir in the bottle of BBQ sauce.
• Place meat on hamburger buns or rolls and serve.

PRESSURE COOKER PULLED PORK SANDWICHES

Steps:

• Heat an electric pressure cooker on the saute mode. When hot, add half of the olive oil. Add half of the pork along with half of the salt, chili powder, black pepper, garlic powder and onion powder. Saute until the meat is very crisp and brown, about 10 minutes. Set the meat aside on a plate. Add the remaining olive oil, meat, salt, chili powder, black pepper, garlic powder and onion powder and cook until the meat is crisp and brown, another 10 minutes.
• Add the first half of the meat back to the pressure cooker. Add the garlic and onions and cook, stirring, for 2 minutes. Pour in the chicken stock. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual for 40 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, release the rest of the steam using quick release.
• Remove the lid from the pressure cooker. Remove the pork and onions to a baking sheet. Shred the pork with 2 forks, pour over the barbecue sauce and toss to coat. Serve with the buns and Pickled Jalapenos and Onions.
• If not serving right away, transfer to a 9-by-13-inch disposable aluminum pan, cover with foil and keep warm in the oven at 300 degrees F until ready to serve.
• Put the jalapenos and red onions in a 16-ounce wide-mouth mason jar.
• In a small saucepan, combine the vinegar, sugar, salt and 1 cup water. Bring to a boil, stirring until the sugar and salt are dissolved.
• Pour the hot liquid over the veggies in the jar, screw on the lid and set aside. When it has cooled to room temperature, transfer the jar to the fridge to chill for a minimum of an hour, which will allow the vegetables to pickle. The pickles will last in the fridge for 3 days. Serve them on pulled pork sandwiches.

INSTANT POT BARBECUE PULLED PORK SANDWICHES

Steps:

• Combine paprika, mustard powder, cumin, 1 tablespoon brown sugar, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
• Turn the Instant Pot® (see Cook's Note) to the high saute setting. Add the oil and once hot, add the pork and cook in two batches, turning, until browned on all sides, about 5 minutes. Switch the Instant Pot® to the warm setting, remove the pork and transfer to a plate.
• Whisk 3/4 cup water into the drippings in the Instant Pot®. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water and whisk to combine. Add the pork back. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and transfer the pork to a large bowl.
• Switch the Instant Pot® to the normal saute setting and simmer the juices until reduced by half, about 15 minutes. While the juices are reducing use a ladle to remove any fat that rises to the top. Season to taste with salt.
• Meanwhile, use 2 forks to shred the pork in to small chunks.
• Add 3 cups of the reduced cooking liquid to the chunked pork and season with salt and vinegar to taste. Serve in hamburger buns with barbecue sauce and coleslaw.

PRESSURE COOKER PULLED PORK

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.