Pressure cooker pulled pork
Did you know you can cook pulled pork in a pressure cooker in just a quarter of the time? It’s one clever solution for cutting back on your winter fuel costs!
- Serves: 6 persons
- 3tbsp cider vinegar
- 2tbsp light brown soft sugar
- 1tbsp smoked paprika
- ½tsp ground cumin
- 2tsp garlic granules
- 2tsp onion granules
- 100g tomato ketchup
- 1tbsp Dijon mustard
- 1kg pork shoulder, skinless and boneless
- 300ml apple juice
- fluffy white baps, or jacket potatoes and coleslaw, to serve
Step 1Combine the vinegar, sugar, spices, garlic and onion granules, ketchup and mustard with a pinch of salt in a bowl and submerge the pork in it. Cover and chill for at least 1 hr – overnight is better, if you have time.
Step 2Tip the pork and marinade into the pressure cooker, then pour in the apple juice. Give everything a good stir. Close the lid and bring the pressure up to high pressure over a medium-high heat and cook for 50 mins. Leave the pressure to drop naturally. The meat should be pull-apart tender. If it’s still a bit tough, put the lid back on, return to high pressure and cook for a further 10-20 mins.
Step 3When the meat is ready, remove to a board and leave it covered, to rest. Meanwhile, reduce the sauce in the pressure cooker. Adjust the seasoning, then simmer and stir with the lid off for around 20 mins until thickened and a little gloopy.
Step 4Just before the sauce is ready, shred the meat, pulling it apart between two forks. Put the meat back in the pan and toss to coat in the sauce. The pulled pork can be kept chilled for up to three days or frozen for up to one month. Defrost and reheat thoroughly before serving.
Step 5Serve the pulled pork stuffed into fluffy baps with coleslaw on the side, if you like, or as a filling for jacket potatoes, tacos or tortillas.