Pressure Cooker Pulled Pork

Pressure cookers are great for batch cooking foods that typically take a long time to cook – that means they are great for parties too!

Pulled pork is one of those dishes that takes hours in the oven to get soft and tender, but with a pressure cooker that cooking time is greatly reduced.
The recipe shared today is something that you can make for a taco or pulled pork burger party, where a little bit of vegetables and planning go a long way. Melt-in-your-mouth pork, fragrant Cajun spices, and crunchy shredded veggies on a soft taco shell are hard to beat.
The vegetable prep can be done while your pork is in the pressure cooker, and in total should take you about 1-1.5 hours. Effort well worth it for an easy party meal I’d say.
As usual, you can freeze and portion leftovers. I’ve enjoyed the pulled pork on toasted buns with coleslaw, or on rice and beans with some cheese. All delicious, and all from one recipe.

Ingredients​

Makes 4-6 portions
- 800g pork shoulder aka pork ‘butt’
- 35g Cajun spice mix
- 30g light brown sugar
- 1 large onion, cut into 6 wedges
- ½ bulb garlic, cloves crushed and peeled (reserve 1 peeled clove for salsa)
- ½ - ¾ cup apple cider vinegar, or water/stock
- 1 medium carrot, grated
- 1 cup cabbage, shredded
- 1 cup spring onions, whites separated, greens sliced
- ½ cup coriander, roots separated, leaves and stems set aside
- 3 cups cherry tomatoes
- ½ lemon, juiced
- Hot sauce (to taste)
- Salt and pepper (to taste)
- 1 pack soft tacos (usually has 6-8 pieces)
- Sour Cream (optional)
- Extra Virgin Olive Oil (optional)

Instructions

- Rub surface of pork with spice mix and brown sugar till evenly coated all over.
- Place prepared onions and garlic into bottom of pressure cooker, and pork on top. Save one clove of garlic for salsa.
- Pour cider vinegar/water into pressure cooker, ensuring that liquid covers minimum fill for your pressure cooker (usually 2cm from bottom).
- Cover, check seal and set to ‘Stew’ function.
- For the salsa, place coriander roots, spring onion whites, cherry tomatoes and garlic into a food processor.
- Pulse at first, gradually increasing speed until desired texture is reached.
- Transfer to a bowl, and add lemon juice, hot sauce, salt and pepper to taste. Refrigerate while preparing other ingredients.
- Using a box grater/multi-slicer mandolin, shred carrot and cabbage.
- When pressure cooking is done, leave for 20 minutes for pressure steam to naturally release.
- Transfer pork and vegetables to a bowl and use 2 forks to shred the meat. It should be pull-apart tender.
- To serve, arrange tacos, raw vegetables and garnishes on a platter, and serve with pork and salsa on the side.
- Customize your taco and enjoy!

Recipe Notes

- Salsa tastes better when left in the fridge for a few hours, after the flavors get to know each other.
- You can heat up the soft tacos for 10-20s in the microwave oven for toasty tacos.
- Olive oil and sour cream add richness to the dish and are highly recommended.
- Season the salsa lightly first, adding more as you need to. Lemon for sourness, and hot sauce for a salty, sour, spicy kick.
- Use ripe tomatoes where possible for your salsa.
- Salsa can keep 3-5 days if clean and refrigerated.
- The pulled pork freezes well for up to 3 months and can be kept in the fridge for up to a week.

©2018 by Inspirecookeat