Pressure Cooker Pulled Pork
Ingredients
Potlatch
4 Tablespoons salt
3 Tablespoons smoked paprika
2 Teaspoons crushed red pepper
2 Teaspoon chili powder
2 Teaspoon dried oregano
2 Teaspoon dried basil
1 Teaspoon
ground coriander
Put the crushed red pepper,
dried oregano, and dried basil in either a mortor and pestle or a
spice grinder and break down the texture of the spices.
Combine all ingredients thoroughly. Save excess in a zip lock
bag.
Pulled Pork
4 to 5 pounds pork shoulder or pork
butt
1 14.5 oz can (1 3/4 cups) chicken broth
1 5.5 fl oz can Apple Juice
2 Tablespoons Worcestershire sauce
1 Teaspoon liquid smoke
1 cup finely chopped onion
1 Tablespoon granulated garlic
Instructions
The following instructions are written for the Instant Pot 6 Qt.
pressure cooker.
For other brands and models of pressure cookers, read the
manufacturer’s instruction manual for your model to learn how to best
set your brand and model of Pressure Cooker.
If the pork shoulder is bone in,
remove the bone, then place the bone on top of the meat in the pot
when cooking. Cut the pork into 2 inch thick
slices. Cut against the grain of the meat, taking off any large
amounts of the fat cap. Cut any long slices in half.
For 4 1/2 lbs of pork, apply 2 to 3 Tablespoons to taste of the
Potlatch to the pork and rub it in. Put the pork into a large
zip lock bag and place into the refrigerator for at least four hours
to let the Potlatch do it's magic. Marinate overnight is best.
Place the chicken broth, apple juice, Worcestershire, liquid smoke,
onion, and garlic into the pot and stir to mix. Place the pork
into the pot and ensure the pork is covered by the liquid as much as
possible.
Press the “Meat/Stew” button and
change the time to 90 minutes. I live at an altitude of 5800
feet and 90 minutes works great See chart below for adjusting
cook time to altitude. If you live below 2,000 feet, 70 minutes
should work fine.
Due to the large volume of this recipe, it will take 15
to 20 minutes to come up to pressure. When estimating time, be
sure to add this to the cook time. After pressure cooking,
allow the pressure cooker to release naturally for 10 min, then
quick release until pressure is gone. Again, add this to the
preparation time.
Remove the pork from the pressure cooker and reserve
the liquid. Shred the meat, removing as much fat and connective
tissue as possible. Remove as much fat from reserved liquid as
possible, and pour some of the reserved liquid over the pulled
pork. Add your favorite BBQ sauce and heat in a pan to thicken
and finish the BBQ sauce.
Leftovers can be portioned and frozen for later use.
"Cooking time under pressure should be increased by 5
percent for every 1,000 feet after 2,000 feet above sea level"
- Anderson, B. M. (1980) New high altitude Cookbook
3,000 FT. add 5% to cook time
7,000 FT. add 25% to cook time
4,000 FT. add 10% to cook
time 8,000 FT. add
30% to cook time
5,000 FT. add 15% to cook time
9,000 FT. add 35% to cook time
6,000 FT. add 20% to cook
time 10,000 FT. add 40%
to cook time