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Pressure Cooked Pulled Pork Sandwich

Under pressure to crank out pulled pork?  Use your pressure cooker!

This easy Pressure Cooked Pulled Pork is so tender it practically falls apart. Served on a bun with a tangy, sweet barbecue sauce, you get the flavor of slow cooked pulled pork in a fraction of the time!

Prep Time: 15 minutes

Cook Time: 40 – 50 minutes

Total Time: 55 – 65 minutes

Yield: 12 full-sized sandwiches



Pulled Pork:

  • 3 pounds pork butt, cut in quarters
  • 1 (12-ounce) bottle Goose Island’s Ten Hills (Pale Ale)
  • 2 large vintage ripe tomatoes, VERY Ripe, rough cut
  • 2 large red onions, peeled and sliced
  • 4 cloves garlic, finely chopped
  • 2 cups stock
  • 2 cups Ketchup (or sub tomato paste)
  • 2 oranges, juice and zest
  • ½ cup brown sugar
  • 2 tablespoon prepared mustard (like Dijon)
  • 2 tablespoons onion powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 1 tablespoon Chinese five spice powder
  • 1 tablespoon ground cumin
  • 1 tablespoon salt
  • 1 tablespoon freshly ground pepper
  • 1 teaspoon chili powder

To Serve:

  • Brioche or pretzel buns for sandwiches
  • Pickles
  • Slaw


In a medium bowl mix together all ingredients except pork butt. Place pork in the pressure cooker and pour sauce ingredients over. Bring to full pressure, reduce to medium, and cook for 40 – 50 minutes.

When the pork is cooked, remove from the pot and reserve on a plate until cool enough to handle. When cooled, shred the meat with your hands or using two forks. Let the liquid reduce by half, blend until smooth with a stick blender if desired, and then pour over shredded pork and reserve for assembly.

To serve, pile up the delicious pulled pork on buns topped with pickles and your favorite slaw.

Rad Tip: No pressure cooker?  Put all ingredients in a slow cooker and cook on high for 5 hours, or braise at 350°F for 5 hours.