Pulled Pork

Pulled Pork in a Pressure Cooker

Pork is one of the most versatile meats for cooks and diners alike. Pulled pork is even better, as it serves a number of purposes – you can have it as it is for dinner, use it in sandwiches, add it to salads and so on. This handy recipe for pulled pork calls for a pressure cooker, so that the meat is tenderised quickly without losing its moisture and flavour. Served with any kind of barbecue sauce, this tangy-delicious recipe will always be a sure win!


10 Minutes


80 Minutes




For the pulled pork:

  • 1.5 kg pork shoulder, cut in half
  • 330 ml beer
  • 225 ml water
  • 80 g sugar
  • 2 tsps smoked paprika
  • 2 tsps dry mustard
  • 1 tsp salt

For the sauce:

  • 340 ml apple cider vinegar
  • 118 ml hot water
  • 2 tbsps brown sugar
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 2 tsps dry mustard


  1. Combine sugar, smoked paprika, dry mustard and salt in a small bowl.
  2. Rub the mixture well all over both pork shoulder halves.
  3. Pour water and beer into the pressure cooker.
  4. Lock the lid and bring to high pressure for 75-80 minutes.
  5. Use the quick release method and uncover.
  6. Remove pork from pot and shred meat using two forks, discarding excess fat.
  7. Pour off ½ of the cooking juices left in the pressure cooker.
  8. In a separate bowl, dissolve brown sugar in hot water, stirring thoroughly.
  9. Add apple cider vinegar, black pepper, salt, cayenne pepper and dry mustard. Mix well.
  10. Add the shredded pork to the cooking juices in the pressure cooker.
  11. Pour the apple cider vinegar sauce over it.
  12. Lock the lid and bring to high pressure for 2-3 minutes.
  13. Use quick pressure release and remove lid.
  14. Serve with additional barbecue sauce, if desired.

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