Pressure cooker pulled pork
I know not everyone owns a pressure cooker.
I also know that many people find them really scary!
I have a confession to make, I was one of those people.
I was told when I was younger, don’t touch the pressure cooker, don’t get too close.
It could EXPLODE!
I guess it is no wonder I was frightened.
Then I got a pressure cooker as a gift.
I decided to do some research. After all, no one I knew had been maimed or killed in a tragic pressure cooker incident.
In fact I had never heard of a single explosion.
So I started researching. and strangely, unless you are trying to make it explode.
It doesn’t seem to happen. I couldn’t find an instance of a pressure cooker explosion, that caused injury, in the last 30 years.
The few “explosions” that I did find were all using very old pressure cookers. They were little thing where someone over filled, or failed to check the seals.
Not one involved the wonderful safe ones they make today.
Now they have safety features with backup safety features.
I wish I had tried a pressure cooker years ago. It works so wonderfully!
Okay, back to the recipe.
This recipe I have made quite a few times in the oven it took all day, but today was the 1st time in the pressure cooker.
I will never cook it in the oven again.
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hour 20 mins
Serves: 8+ (freezes well and easy to reheat)
4 lb (ish) Pork butt Bone in*
1 cup BBQ sauce of your choice
1 cup Beef/chicken broth (or water if you prefer)
1 tablespoon salt
1 small onion chopped
Tops of one bunch of celery rough chopped (optional)
1 tablespoon oil
6 quart or larger Pressure cooker
1 cup measure
1 tablespoon measure
1 teaspoon measure
Heat pressure cooker (lid removed) on a medium heat, add oil, onion, celery and salt. Cut the pork butt into managable pieces. Place it in the pressure cooker with the BBQ sauce and broth.
Put the lid on the pressure cooker and seal it according to the manufactures direction.
Once sealed and in place bring up to low pressure (if you do not have a dual temp pressure cooker then use the slowest spin or steam you can).
Cook for about 1 hour. Then let rest, remove from the heat but let the pressure cooker settle and release seal. About 30 mins on mine.
Remove from the pressure cooker and shred with the tongs. Toss it with a little more bbq sauce and serve.
This make awesome sandwiches. In fact they tastes pretty awesome on my Gluten free Buttermilk Biscuits. With some chips, and a pickle. How ever you like it.
*you can use boneless if you like I like the bone in. It adds flavor.
Most of all. Please do not fear the pressure cooker. If you use it as the directions say you will have no problems.