Pulled Pork Recipe
on Nov 06, 2023
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Pulled pork is one of those delicious, seemingly complicated dishes you order when you go out to eat, but in reality, it’s extremely simple to make – and I’m about to show you how!
All you need for this recipe is a tender piece of pork shoulder and a few simple ingredients you likely already have in your fridge. After that, the pressure cooker will do all the work for you. While the pressure cooker does its job, you can relax and enjoy your favorite show or movie. The ideal cooking scenario if you ask me – minimum effort, maximum flavor 🤝!
Why You’ll Love This Pulled Pork Recipe
This pulled pork recipe is not only simple to make but extremely cost-effective. One average-sized pork shoulder yields 8-10 servings, which really gives those $20 restaurant-made pulled pork sandwiches a run for their money (pun intended) 😉.
Additionally, this is one of those meals you can set and forget. It’s an ideal meal if you’re busy and don’t have time to cook intricate meals that require a lot of prep and babysitting. With this recipe, you’ll need about 10 minutes to prep all the ingredients. After that, you can get back to your tasks while the pressure cooker turns your pork shoulder into tender, pull-apart perfection 🤤.
How to Prepare This Pulled Pork Recipe
To prepare this mouthwatering 🤤 pulled pork sandwich start by taking your pork shoulder roast out of the fridge, and placing it in a dish to rest. Combine the seasonings and season the pork shoulder generously, massaging the seasoning mix well on all sides.
Heat the pressure cooker, and add a touch of olive oil to the base before carefully placing the seasoned pork shoulder inside. Sear each side for about 5 minutes, or until a light golden brown color develops.
Add the sliced onion 🧅, water and broth (use my code THEMODERNNONNA for 20% off) to the pressure cooker. Then, seal the lid, ensuring the vent is closed. Let it cook for around 2.5 hours until the meat becomes perfectly tender and easily falls apart.
Once done, remove the pulled pork from the pressure cooker and use forks to pull the meat apart. For added flavour, pour some of the juices from the pressure cooker over the shredded meat!
To make the creamy coleslaw, simply combine the yogurt, mayonnaise, honey Dijon mustard, salt 🧂, pepper and white balsamic vinegar until a creamy, tangy, delicious dressing forms. Add this dressing to the coleslaw mix and voilà!
To assemble the pulled pork sandwich, take any medium slider buns and add a generous amount of the shredded pork. Top it with the creamy coleslaw, and any additional toppings you enjoy 😋!
Nonna’s Tip 🧂
The type of salt you use will determine the level of saltiness of your dish. Therefore, salt is always to taste! I always use Redmond Real Salt for reference.
Variations and Substitutions
- Feel free to experiment with different spices and herbs to season the pork shoulder. Some suggestions are ground cumin, chili powder, cajun seasoning, or a dash of cayenne for some heat 🥵. Alternatively, you can also use a pre-made spice mix for convenience.
- Instead of pork shoulder, consider making this recipe with beef chuck roast or even chicken thighs. Keep in mind that cooking times ⏰ might vary, so adjust accordingly.
- If you’d like to make this pulled pork in a slow cooker, simply adjust the cooking time and either forego the searing step or do it in a pan on the stove. You can cook the pork on high for 5-6 hours or on low for 8-10 hours until the meat falls apart.
- If you’re not a fan of creamy dressings, try a vinegar-based slaw like my Simple Healthy Slaw.
- To make this sandwich, feel free to use brioche buns, ciabatta, or even lettuce wraps 🥬 for a low-carb alternative.
- The possibilities for toppings are endless! Consider topping your pulled pork sandwich with pickled jalapeños, avocado 🥑, pickled or caramelized onions or even different cheeses.
- To make this recipe vegan or vegetarian substitute the pork with jackfruit or tofu and use vegetable broth. For the coleslaw, use vegan mayo and a yogurt alternative for the dressing.
- If you’re looking for a spicy kick 🌶️, add your favourite hot sauce, diced hot peppers or red pepper flakes as the meat is cooking.
- Not feeling a sandwich? No problem, you can have the pulled pork on its own or with a complementary side like my Roasted Garlic Mashed Potatoes or Crispy Roasted Sweet Potatoes.
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You most certainly can! Instead of pork shoulder, consider making this recipe with beef chuck roast or even chicken thighs. Keep in mind that cooking times might vary, so adjust accordingly.
If you’d like to make this pulled pork in a slow cooker, simply adjust the cooking time and either forego the searing step or do it in a pan on the stove. You can cook the pork on high for 5-6 hours or on low for 8-10 hours until the meat falls apart.
Store the leftover pulled pork in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage, usually up to 2-3 months. Thaw it in the refrigerator before reheating.
Feel free to experiment with different spices and herbs to season the pork shoulder. Some suggestions are ground cumin, dried basil, chilli powder, cajun seasoning, or a dash of cayenne for some heat. Alternatively, you can also use a pre-made spice mix for convenience.
I use Redmond real salt, but please note that depending on the salt you use, your dish may be less or more salty. Salt is always to taste. Always taste and adjust as you cook.
If the pork is too dry after you shred it, mix in some of the juices from the pressure cooker to help moisten the meat.
Absolutely! You can use unsalted veggie broth, chicken broth, beef broth, or make your own at home. I love broths by Kettle and Fire. Click HERE and use my code THEMODERNNONNA for 20% off!
To make this recipe vegan or vegetarian substitute the pork with jackfruit or tofu and use vegetable broth. For the coleslaw, use vegan mayo and a yogurt alternative for the dressing.
- 4 lbs pork shoulder roast , (1.916 kg)
- 2 teaspoons salt, to taste
- ¼ teaspoon pepper
- ½ teaspoon paprika
- 1 teaspoon chipotle chili , linked here
- 2 teaspoons garlic powder
- 1 tablespoon brown sugar, or maple syrup
- 1 tablespoon olive oil
- 1 yellow onion, sliced
- 1 cup water
- ½ cup unsalted broth, beef, chicken, or veggie
- 4 cups coleslaw mix
- ½ cup plain yogurt
- 3 tablespoons mayonnaise
- 1 tablespoon honey dijon mustard
- pinch salt + pepper
- 1 tablespoon white balsamic vinegar
- enjoy with rice, mashed potatoes, or salad
- brioche buns as featured
- Take out the pork shoulder roast and place in a dish.
- Mix the seasonings together. Keep in mind that the type of salt you use will determine the saltiness of your dish. Some types of salt are more coarse than others, therefore, salt is always to taste.
- Add the seasonings to the pork shoulder and massage it well on all sides.
- Turn the pressure cooker on and let it get hot.
- Add the olive oil to the bottom of the pressure cooker and then place the pork shoulder inside. Sear each side for 5 minutes inside the pressure cooker until it has color on both sides.
- Add the sliced onion, water and broth to the pressure cooker, place the lid on and make sure the vent is on "seal".
- Cook for 2.5 hours or until it falls apart.
- Take it out of the pressure cooker and pull it apart. I like to add some of the juices from the pressure cooker so that it stays juicy and moist.
- Combine the yogurt, mayonnaise, honey Dijon mustard, salt, pepper and white balsamic vinegar and mix well. Add this dressing to the coleslaw mix.
Nutrition information is automatically calculated, so should only be used as an approximation.