Perfect Pulled Pork
Perfect Pulled Pork can be achieved in your kitchen in about 90 minutes or less. For reasons of speed I use a pressure cooker to cook perfect pulled pork in the summer and in the winter. If you do not have your hands on a pressure cooker I highly recommend one. Taste and speed are equally important and for this reason Pressure cooking is the way to go. Pressure cooking a large chunk of meat can create a delicious meal in minutes instead of hours.
When I read my first pressure cooker recipe I will admit it, I was terrified. The memories of when my Grandmother would use her pressure cooker came back. For this reason, Grandma would make sure all the grand kids were in the living room and we were not allowed in the kitchen when the pressure cooker was going. Even though the food was great, Pressure Cooking was scary in the 80s!
Its not your Grandmothers Pressure cooker!
Fast forward to 2018 and we now have these awesome electric pressure cookers. I use this one. There are many safety features and that is the reason why they do not blow up. Electric pressure cookers are so easy to use. The electric pressure cookers do not heat up your whole house like the oven so for that reason pressure cookers are great to use in the summer.
I made an easy Cole Slaw to go with my Perfect Pulled Pork. Sometimes I just make perfect pulled pork and pair it with lots of different vegetable side dishes throughout the week. Check out my Sweet and Salty Sunflower Green Beans or Roasted Bok Choy.
Perfect Pulled Pork
- 1 TBS of fat such as Coconut oil, Bacon Grease or Olive Oil
- 1 tsp Paprika
- 3 TBS red Himalayan Sea Salt
- 1 tsp dried basil
- 2 TBS Coconut Aminos
- 1 tsp Sunny Paris Seasoning or dried granulated onions
- 1 Tsp Black Pepper
- 1-3lb Pork Shoulder
- 1 TBS Balsamic Vinegar
- 1 Diced Garlic Clove
- 1/2 cup chicken broth or bone broth or water.
- 1 bay leaf
- First things first, turn your pressure cooker to “sear” and then add the fat.
- Next, cut your pork into smaller pieces. This will help it cook faster and it will be easier to shred too.
- Next, season the pork with Salt, all over. Cover it with salt, in every nook and cranny. Sprinkle the pepper on the pork as well.
- Sear the pork chunks in the pressure cooker for 3-5 minutes per side. The pork should have a brown caramel color when you flip it. This step is entirely optional if you are running short on time however it will make your meat taste delicious.
- While you are browning your pork, first mix together the coconut aminos, balsamic vinegar, sunny paris seasoning and chicken broth in a small bowl and set aside.
- Next, once you are satisfied with the searing throw in the garlic and let saute until fragrant.
- Pour the liquid into the pressure cooker to de-glaze the pan. Scrape the bottom of the pressure cooker to get all the delicious meaty bits off and into the cooking liquid.
- Sprinkle the paprika and oregano on top of the pork and add the bay leaf.
- Put the lid on on the pressure cooker, turn off the saute setting. Set your pressure cooker to cook for 55 minutes. Do a natural pressure release, this should take about 15 minutes. If you cut your pieces smaller you can cook it faster and save on time.
- Finally take the pork out of the pressure cooker and shred it using shredding claws or a couple large forks. Add about 1/2 a cup of the liquid that is remaining in the pot to the shredded pork. This will add more flavor to the meat. Lastly, season with salt to taste. By the way, don’t forget to congratulate yourself since you have just made created a delicious and nutritious meal!