When I'm short on time and slow cooker pulled pork isn't an option, this instant Pressure Cooker Pulled Pork recipe comes to rescue! It's gluten-free, paleo, low-carb, and irresistibly juicy!
Get ready to drool as we dive into the recipe!
– 8 pounds bone-in pork shoulder – 2 cups beef or chicken stock – 1 onion – 8 cloves garlic – 2 tbsp bacon fat – 1 tsp kosher salt – ½ tsp cracked black pepper – 1 tbsp apple cider vinegar
Ingredients
Prep Time: 25 Min
cook time: 90 min
Making pulled pork is made easy in these 4 simple steps!
Score and brown the pork shoulder over high heat with bacon fat for 2 minutes on each side.
Deglaze the pan before putting back the browned pork. Layer on top of onions and garlic inside the pressure cooker. Cook for 1 hour and 30 minutes.
Keep cooking until the meat is tender and falling apart. Remove the pork and shred using forks.
Defat the pan juices, reheat, and reduce liquid by half. Add vinegar and pour over the shredded pork.
After pressure cooking, allow for a natural release of liquid from the pulled pork rather than a quick one. It lets the flavors mingle, and the meat soaks up all the goodness!