So this was a happy mistake. I decided to make some pulled pork and when I was food shopping some pork belly caught my eye. I decided to buy that too. Since I was going to have the oven on for a whole bunch of hours for the pulled pork - why not throw some pork belly into the mix for future use. Well I'll tell you why not - they cook at different temperatures! So I decided to give the pulled pork a try in the pressure cooker. Let me tell you the results were great (the pictures - not so much). The pork belly came out well and is sitting in the freezer for a nice rainy day.
I'm going to give directions for both the oven version and the pressure cooker version for the pulled pork. But I do think I'll be sticking with the pressure cooker version for now on.
Pulled Pork
4lb boneless pork butt(or pork shoulder)*
3 T brown sugar
2 T smokey paprika
2 T dry mustard
2 T cumin
salt/pepper
1 c water (if using pressure cooker)
1/4 c vinegar (if using pressure cooker)
It's best if the rub gets a little quality time with the pork. Mix the dry ingredients together in a small bowl. Rub into the pork and wrap in plastic wrap. Refrigerate for at least 3 hours or up to overnight.
Pressure Cooker Directions:
Cut the pork into 4 even pieces. Pour water and vinegar into the bottom of the pressure cooker. Add pork. Bring up to pressure (high if you have a choice) and cook for 45 minutes. Remove from heat and let sit for 15 minutes. Release remaining pressure.
Oven Directions:
Place pork in roasting pan and bake at 350 for 4-5 hours or until tender.
Remove pork from cooking vessel. Shred pork using two forks. Serve with barbecue sauce on a soft roll.
I needed to adapt and I seemed to have some Parker House Rolls hanging around. So I made little mini-sandwiches.
*After doing a little research I discovered that pork butt and pork shoulder are pretty much the same thing and cooked the same way. The pork butt just comes with netting to hold it together. I removed the netting.
I'm going to give directions for both the oven version and the pressure cooker version for the pulled pork. But I do think I'll be sticking with the pressure cooker version for now on.
4lb boneless pork butt(or pork shoulder)*
3 T brown sugar
2 T smokey paprika
2 T dry mustard
2 T cumin
salt/pepper
1 c water (if using pressure cooker)
1/4 c vinegar (if using pressure cooker)
It's best if the rub gets a little quality time with the pork. Mix the dry ingredients together in a small bowl. Rub into the pork and wrap in plastic wrap. Refrigerate for at least 3 hours or up to overnight.
Pressure Cooker Directions:
Cut the pork into 4 even pieces. Pour water and vinegar into the bottom of the pressure cooker. Add pork. Bring up to pressure (high if you have a choice) and cook for 45 minutes. Remove from heat and let sit for 15 minutes. Release remaining pressure.
Oven Directions:
Place pork in roasting pan and bake at 350 for 4-5 hours or until tender.
Remove pork from cooking vessel. Shred pork using two forks. Serve with barbecue sauce on a soft roll.
I needed to adapt and I seemed to have some Parker House Rolls hanging around. So I made little mini-sandwiches.
*After doing a little research I discovered that pork butt and pork shoulder are pretty much the same thing and cooked the same way. The pork butt just comes with netting to hold it together. I removed the netting.
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