Pulled pork is one of the most tempting dishes out there, but it usually takes 8 or more hours to prepare it in a slow-cooker. But what if I told you that you could get the same mouth-watering, tender, and rich-in-taste pulled pork in only 1.5 hours? Well, with this recipe (or, to be precise, with this technique), it is totally possible.
To prepare this pulled pork, you'll need a pressure cooker. And it doesn't necessarily need to be an Instant Pot (while it also works well for this recipe!). We have a regular pressure pot that is used for cooking on a cooktop. And let me say that it worked incredibly well - way better than I expected and way faster than with a slow-cooker.
While you can prepare this pork dish without veggies, we added some bell peppers and carrots for an even richer taste.
And the sauce... We all know that sauce can either save or ruin a dish. Teriyaki sauce is one of our favorites, and we added it to the main sauce that the dish was cooked in. However, when serving, we used a barbeque sauce. It's up to you what sauce to serve the pork with. You can serve it with teriyaki sauce, some garlic and sour cream sauce, your favorite barbeque sauce, or even no sauce at all. At the end of the day, it's so juicy and rich in taste that extra sauce is not a necessity at all!
The Best Pulled Pork in Under 1.5 Hours
Ingredients
- 6 tablespoon teriyaki marinade
- 2 tablespoon Worcestershire sauce
- 2 teaspoon garlic-chili sauce
- 3 teaspoon kosher salt
- 1 tablespoon smoked paprika powder
- 1 tablespoon garlic powder
- 1 teaspoon dried estragon
- ½ teaspoon ground black pepper
- 2 bay leaves
- 1 onion
- 1.35 kg pork shoulder/butt
- 1 bell pepper
- 1 tablespoon olive oil
- 2-3 carrots
- 500 ml vegetable broth
Instructions
- Prepare the sauce by combining: teriyaki marinade, Worcestershire sauce, garlic-chili sauce, salt, smoked paprika, garlic powder, estragon, and black pepper.
- Using a sharp knife, create several cavities on each side of the pork meat. It will allow the sauce and seasoning to sink as deeply as possible into the meat. Rub the meat with the sauce and set aside.
- While the pork is marinating, cut 1 bell pepper, onion, and carrots. If the carrots are small, you can leave them uncut.
- Season the vegetables with salt and fry (each type of veggie separately) in a small amount of olive oil until golden, then transfer to the pressure pot.
- Fry the meat on high heat for 2-3 minutes on each side.
- Add 2 bay leaves and the pork to the pressure pot, add vegetable broth, put on and seal the lid and cook on medium heat for 60-70 minutes.
- Turn the heat off and slowly release the pressure.
- Serve with barbeque sauce or any other sauce of your choice.
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