4 pounds of Pork Shoulder
1-28 ounce bottle of gourmet barbecue sauce (My personal favorite is Sweet Baby Ray’s)
6 garlic cloves
1 cup of diced onion
2 cups of water
1 tablespoon of canola oil
1 tablespoon of natural cane sugar or brown sugar.
Saute the garlic and onion in the oil for about 2-3 minutes in an UNCOVERED pressure cooker. Add the pork and brown it on all sides with the garlic and onion in the oil. Once the outside of the pork shoulder is browned on all sides, remove from heat, and wait until pressure cooker cools down before covering it and pressuring the pork. Once cooled, add water and half the bottle of barbecue sauce and cover (follow your pressure cooker’s directions). Cook for 35 minutes in the pressure cooker and then turn stove off, but leave the pressure cooker until pressure is reduced (follow pressure cooker directions). The key to tender meat is to avoid using the “Quick Method” to cool the cooker by placing it under cool water. Once cooled, remove pork from pot and transfer to an oven friendly dish. Discard liquid. Using a fork, pull the pork apart in strips. I use a fork and knife, but you can also use two forks. Once all the pork is pulled, add the remaining barbecue sauce (or more) and sugar over the pork, and place in a 300 degree oven for about 10-15 minutes. I’ve never baked the pork after it was cooked, but by baking it in the sauce, it absorbs all the flavor and really makes a difference. My husband said this was the second best pulled pork he has had next to that found in Louisiana! What a compliment! 🙂
The next time I try this, I’m going to add ginger to the pressure cooker and see if it makes a difference.
This dish pairs well with fresh corn on the cob, baked beans, french fries, and of course, a tall glass of cold beer. Since we are in Germany, I served this with a German Hefewiesen. If you are in the states, try a Yuengling.
What else do you add to Pulled Pork to get it tasty?
Contact me if you have any tricks that made your dish a success!