The Best Pulled Pork in Under 1.5 Hours
Using a pressure cooker, you'll learn the secrets to creating restaurant-quality pulled pork with minimal effort and maximum flavor. Say goodbye to all-day cooking and hello to your new favorite weeknight dinner solution!
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
- 3 lbs (1.35 kg) pork shoulder/butt
- 1 bell pepper
- 1 tablespoon olive oil
- 2-3 carrots
- 17 oz (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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