What’s So Special About This Pressure Cooker Pulled Pork?
I feel like at least 90% of pulled pork recipes are the just variations of each other. Barbecue sauce, chili powder, cumin, chipotle powder, brown sugar – the usual suspects. I must say, I’ve been doing it that way for years. But I wanted something different. So I went into my spice drawer and just started pulling things out. That’s what being a chef is all about! I have spent my entire cooking life using the crock pot for pulled pork. Well, that is now a thing of the past. Pressure cooker pulled pork is the way to go! Hear me now, believe me later. This recipe will give you a result that is as tender and moist as any pulled pork you’ve ever had.
Here’s how you make it…
And this is the AMAZING Result…
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Pressure Cooker Pulled Pork with Chinese Five Spice
- 4 lb. Boston Butt Pork Roast
- 1 Tbsp. sea salt
- 2 Tbsp. Chinese five spice
- 1 cinnamon stick
- 2 star anise
- 4 whole cloves
- 1 tsp. fennel seeds
- 1 1/2 cups apple cider
- Season pork with salt and Chinese five spice.
- Using sauté setting – once hot, add oil and sear roast on all sides (2-3 minutes on each side). Remove roast and set aside.
- Add aromatics to pot (cinnamon stick, star anise, cloves, and fennel seeds) and toast for about 1 minute.
- Add apple cider to pot, along with trivet.
- Return roast to pot, placing on top of trivet. Lock lid and cook for 90 minutes at high pressure.
- Once cook time is complete, allow pressure to release naturally (will take about 15 minutes).
- Transfer pork roast to a serving dish and pull apart into bite-size pieces using two forks. Remove most of the fat.
- Serve and enjoy!