Pressure Cooker Pulled Pork
Melt-tender pulled pork in 75 minutes — slow-cooked texture at pressure cooker speed.
Steps
- 01
Cut the pork shoulder into 4 large chunks, trimming excess fat.
- 02
Mix the smoked paprika, cumin, garlic powder, chili powder, salt, and pepper in a bowl. Generously rub the spice mix all over the pork pieces.
- 03
Slice the onion into rounds and add to the pot with the chicken broth and apple cider vinegar. Place the seasoned pork on top. Close the lid and seal the valve.
- 04
Cook on high pressure for 60 minutes.
- 05
Let the pressure release naturally for 15 minutes, then manually release the remaining pressure. Remove the pork and shred with two forks. Return to the cooking juices before serving.
Why it worksWhy does pressure cooking make meat tender so fast?
Why does pressure cooking make meat tender so fast?
A sealed pressure cooker traps steam and raises the boiling point of water from 100°C to about 120°C. That extra 20 degrees breaks down collagen — the tough connective tissue in cheap cuts — into gelatin in a fraction of the time. A beef stew that takes 3 hours in the oven takes 35 minutes under pressure.
Read the full article →Why it worksWhat is fat rendering and how does it make food crispy?
What is fat rendering and how does it make food crispy?
Fat renders when heat ruptures fat cells and the liquid drains away, leaving a protein matrix that dries out and crisps through Maillard browning above 140°C. For skin-on poultry or pork belly, you need sustained high heat — not just warm — to drive the fat out and let the skin crackle.
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