Some times the simplest things go unnoticed, fly under the radar. Just think how pleasant a chair beside a lake is, or the smell of autumn leaves, or the sight of winter’s first snowflake. Pulled pork is so easy that it’s hard to find a recipe in any cookbook.
To make this quick and easy, employ your pressure cooker. Cut a pork shoulder or butt into chunks that are larger than your fist, but smaller than your head. 😂 Seriously! Can you think of a better way to describe it? A four-pound roast got cut into 4 pieces, but one had the bone, so it was larger.
Here’s my question: My shoulder and butt aren’t actually very close to each other, so why are they the same cut in a pig??? This may be one of the mysteries of the universe….
Anyway, pop the top of the soda can to let the root beer go flat. Then combine all the spices together and rub all sides of the meat. Pour the root beer into the pressure cooker first, and set the meat gently in so you don’t wash off any of the spices.
Seal it up and set for 60 minutes on high pressure. Remember that it takes about 10 minutes to come up to pressure. This gives you time to fold laundry, read a book, or call a friend. No need to worry. Deliciously tender meat will be served soon enough — and much, much sooner than trying to roast the pork any other way.
Allow steam to release naturally, which takes 10-15 minutes.
Shred the pork with 2 forks, removing any excess fat. Add the barbecue sauce, allowing it to warm up, and serve. So simple! So tasty! Summer pool parties to winter staff parties – bring pulled pork!
Pulled Pork
- Total Time: 1.5 hours
Description
Pressure cooked pork — so much quicker, just as tasty
Ingredients
- 4–6 pounds pork shoulder roast, trimmed of excess fat
- 1 tsp cumin
- 1 tsp crushed fennel
- 1 tsp coriander
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp pepper flakes, crushed
- 1 can root beer
- Barbecue sauce of choice
Instructions
- Allow the root beer to go flat and pour into the pressure cooker.
- Cut the roast into pieces, about 1 pound each.
- Combine spices and rub over all surfaces of the meat, add to pressure cooker. Seal it up and set for 60 minutes on high pressure.
- Allow steam to release naturally, which takes 10-15 minutes.
- Shred pork with 2 forks, add barbecue sauce of choice, and allow to warm before serving.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
Carlotta, I have stayed up way too late looking through your recipes tonight. Your blog is amazing, and I have to tell you I am SO GLAD you posted this! I am going to make it tomorrow! Also, I have been emailing my daughter with some of your GF recipes. Our kitchen is going to be busy.
By the way, your pop-up that says, “Enjoy this blog? Please spread the word 🙂 ” doesn’t go away. It blocks the center of the page. Did you intend for it to do this? I enjoy your blog immensely, just not that one thing. 🙂
Hmm. I’ll look into that pop-up. There’s an X on the corner to close it out, but it’s possible that’s not working. Thanks for letting me know!
I’m glad you enjoy the blog! It’s so much fun to document life this way – a piece of our family’s heritage. My philosophy is “gather people around the table and love on them with good food and great conversation”. One of my favourite ways to be the hands and feet of Jesus. 🙂
Carlotta,
Your recipes look very interesting! I’m going to try the kladdkaka and the root veggies. Do you live near Cambridge? (The Darsies live across the lake from us.).
Can you tell me what the “flour mix” is? Can I use plain old flour?
Thanks!
We live halfway between Isanti and Cambridge, on the west side of the river, and love the Darsies!
For the kladdkaka you can certainly use regular flour.
Since I eat gluten free, I use a flour blend that I mix up and always have on hand. There are two different recipes on the blog for flour – the gluten free flour mix is a little heartier and great for bread. The gluten free flour blend 2 is more refined and perfect for cookies, brownies, sweet rolls, etc.
I hope that helps!