Recipe: BBQ Pulled Pork

Prep time 10 min.

Cook time 50 min.

Serves 8

Great barbecue takes time to make. But a pressure cooker can shorten the cooking time and still turn out tender and moist pulled pork. Another success secret: bottled barbecue sauce doctored up with spices and beer to balance the flavors and keep the pork moist.

Ingredients

1 tablespoon ground cumin

2 teaspoons chili powder

1 tablespoon dark brown sugar

2 teaspoons garlic powder

1/2 teaspoon dry mustard

1/2 teaspoon dried thyme

3 pound boneless pork shoulder (2 1/2 pounds), trimmed and cut into 2-inch chunks

1 bottle (16 ounces) barbecue sauce

8 ounces beer

1/2 teaspoon salt

8 soft sandwich rolls

Pickle chips (optional)

Directions

1. Combine the cumin, chili powder, brown sugar, garlic powder, mustard, and thyme in a large bowl. Add the pork and toss to coat.
   
2. Transfer the pork to a pressure cooker and stir in the barbecue sauce and beer. Lock the lid onto the cooker and set over medium-high heat until pressurized, 8 to 10 minutes. Adjust the temperature to maintain the pressure according to the manufacturer’s directions. Cook for 40 minutes, remove from the heat and depressurize the cooker according to the manufacturer’s directions.
   
3. Carefully remove the lid and with 2 forks, pull the meat into shreds. Stir in the salt.
   
4. Fill each roll with a generous 1/2 cup of the pork and 2 to 3 tablespoons of the sauce. Top with pickle chips, if using.