Pulled Pork Pressure Cooker

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Pulled Pork Pressure Cooker  –  Pork Shoulder Butt Roast is seasoned, cooked under pressure and then pulled apart with forks into thin or thick shreds.    The shredded pork meat is then used to make delicious pork sandwiches from different cultures.   For example,  I love to prepare Puerto Rican Pork Sandwiches, Cuban Sandwiches and Southern BBQ Pork Sandwiches with the shredded pork meat.

The Pork Sandwiches and Cuban Sandwiches are listed as a menu item in many Puerto Rican restaurants on the Island.  Since my husband is from the South, I can now prepare tasty BBQ Pork Sandwiches.

Selecting the Pork Roast for the Pulled Pork Pressure Cooker!

For this recipe, I will be using 7.5 Pounds of Bone-In Pork Shoulder Butt Roast, which is the upper part of the entire pork shoulder.   It is also great for pulled pork.  The bone will provide a juicier and a more flavorful meat.  You can, however, use boneless pork shoulder.   Searing the meat prior to pressure cooking is optional.

Preparing the Marinade for the Pork Roast!

In a mortar, add 8 garlic cloves, 1 tablespoon black pepper, 1 tablespoon oregano leaves, and 8 teaspoons lite salt.  Using a pestle, crush together all the ingredients.

Once all the ingredients are crushed together, pour 2 tablespoons of extra virgin olive oil and 1½ tablespoons of white vinegar. 

Blend the ingredients until a paste is formed, using a spoon.  You can season the meat, according to your taste.

Removing the Top Skin of Pork Roast!

For pulled pork, remove the top skin of the pork roast to allow the flavors to permeate. 

Starting from one end of the pork roast, pull the skin back as you cut the top layer with a sharp knife.  Furthermore, cut or trim any excess fat on top.

NOTE:  We save the top skin to prepare Fried Pork Rinds.

Scoring and Seasoning the Pork Roast!

Pulled Pork Pressure Cooker

Rinse the Pork Shoulder Butt Roast and pat dry with paper towels.  The next step is to score the surface of the pork meat by making slits approximately 1-inch wide and 1-inch deep, using a sharp knife.   Smaller slits are made on top where the bone is located.  

Pulled Pork Pressure Cooker

Fill the slits with the marinating paste, using a spoon.

Pulled Pork Pressure Cooker

You can also press the marinade into the slits with your finger. 

Pulled Pork Pressure Cooker 

Rub the entire pork roast with the remaining marinade (sides and back).

Pulled Pork Pressure Cooker

Place in a roasting pan and cover with lid.  Refrigerate for 4 hours or overnight. 

Selecting the Pressure Cooker Settings!

Pulled Pork Pressure Cooker

Remove Pork Roast from the refrigerator and place into the pressure cooker pot.   Pour 1½ cups of low sodium vegetable stock. 

Cover pressure cooker with lid and lock into position.  Turn the Pressure Release Valve to Seal. 

Turn on the power.  Select the PRESSURE function, which automatically sets the temperature to HIGH.   Press the time button and turn the dial to 2 hours and 30 minutes.  Press the START/STOP button to begin the cooking process.   The letters  “PRE” will automatically appear, which means the unit is starting to build pressure.   This will take approximately 10 to 15 minutes.

Cooking Pork Roast for Pulled Pork – Pressure Cooker!

When the unit is fully pressurized, the 2 hours and 30 minutes cooking time will start to count down.

After cooking under pressure for 2 hours and 30 minutes,  the unit will automatically switch to the keep warm mode, counting up.   Allow the pressure to naturally release for 10 minutes. 

Turn off the keep warm mode after 10 minutes of naturally releasing the pressure.  Power off the unit as well.

Releasing the Remaining Pressure!

The last step is to turn the pressure release valve to the vent position for a quick release. 

When the pressure is completely released, the float valve will drop down.  We can now remove the lid. 

Shredding the Pork Meat for Pulled Pork – Pressure Cooker!

Pulled Pork Pressure Cooker

The pork roast is very tender and juicy.  Remove the pork roast from pot. 

NOTE:  I would recommend to insert a meat thermometer to check for doneness.  The internal temperature should register between 165 to 180°F. 

Pulled Pork Pressure Cooker

When transferring the pork roast from the pressure cooker pot onto the baking pan, the bone fell off because the meat is so tender.   Not one piece of meat was stuck to the bone.

Pulled Pork Pressure Cooker

The meat falls apart when you touch it with the fork. 

Pulled Pork Pressure Cooker

Shred the pork meat with 2 forks, pulling in the opposite direction.   You can pull the pork into thin or thick shreds, according to your desired size. 

NOTE:  The term Pulled Pork means when the pork meat is shredded (pulling the meat in opposite direction) with forks or your fingers.

Pulled Pork Pressure Cooker

Continue this process until all the pork meat is completely shredded.  

Pulled Pork Pressure Cooker!

The Pork Shoulder Butt Roast is shredded.   The pulled pork is used for a variety of menu items from different cultures.  For instance, Puerto Rican Pork Sandwiches, Cuban Sandwiches and Southern BBQ Pork Sandwiches.

For your information, I prepare the pulled pork in advance.  It is then packaged and stored in the freezer.  This way I can prepare my Latin and Southern pork sandwiches at any time.

Click on the button below to watch my YouTube Video on How to Prepare Pulled Pork – Ninja Pressure Cooker!

Recipe and Nutritional Facts:

Nutritional information is provided as a courtesy and is approximate only.  Please refer to our Nutritional Facts Disclaimer for more information.

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Pulled Pork Pressure Cooker


  • Author: Aida's Kitchen®
  • Prep Time: 20 Minutes
  • Cook Time: 2 Hours 55 Minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 20 Servings 1x

Description

Pork Shoulder Butt Roast that is seasoned, cooked under pressure and then pulled apart with forks into thin or thick shreds.    The shredded pork meat makes a variety of delicious pork sandwiches from different cultures.   For instance,  Puerto Rican Pork Sandwiches, Cuban Sandwiches and Southern BBQ Pork Sandwiches.


Scale

Ingredients

  • 7.5 Pounds Pork Shoulder Butt Roast
  • 1½ cups low sodium vegetable stock

Marinade:

  • 8 garlic cloves
  • 1 tablespoon black pepper
  • 1 tablespoon oregano leaves
  • 8 teaspoons lite salt
  • 2 tablespoons extra virgin olive oil
  • 1½ tablespoons white vinegar

 


Instructions

  1.  In a mortar, crush together the first four ingredients of the marinade with a pestle.
  2.  Pour the oil and vinegar.  Blend until a paste is formed.
  3.  Remove the top skin of pork roast with a sharp knife.
  4.  Score the surface of the pork by making slits approximately 1-inch wide and 1-inch deep.
  5.  Fill the slits with the marinating paste, using a spoon.  You can also press the marinade into the slits with your finger.
  6.  Rub the entire pork roast with the remaining marinade (sides and back).
  7.  Place in a roasting pan and cover with lid.  Refrigerate for 4 hours or overnight.
  8.   Pressure Cooking:  Remove pork roast from refrigerator and place into pot of pressure cooker.  Pour the vegetable stock all over the top of pork roast.
  9.   Cover unit with lid and lock into position.  Turn the Pressure Release Valve to Seal.
  10.   Select PRESSURE program, HIGH Temperature and set TIME to 2 hours and 30 minutes.
  11.   After pressure cooking the pork roast, allow for 10-minute natural release (Keep warm mode).
  12.   Cancel the Keep Warm Mode after 10 minutes and power off unit.
  13.   Turn the Pressure Release Valve to Vent for a quick release.   Remove lid when the float valve drops down.
  14.   Shred the pork meat with 2 forks, pulling in the opposite direction.   You can pull the pork into thin or thick shreds, according to your desired size.

Notes

Read your user’s manual for pressure cooker in its entirety before operating your unit.

Cooking time includes:  15 minutes for the unit to build up pressure and 10 minutes for the natural release pressure.

I normally prepare the pulled pork in advance.  It is then packaged and stored in the freezer.  This way I can prepare my Latin and Southern pork sandwiches at any time.

  • Category: Pork Meat
  • Method: Pressure Cooking
  • Cuisine: Puerto Rican

Keywords: Pulled Pork, Shredded Pork, BBQ Pork, Pork Sandwiches, Cuban Sandwiches

Nutritional Facts Disclaimer

 

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