Prep time 10 min.
Cook time 50 min.
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.
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)
- Combine the cumin, chili powder, brown sugar, garlic powder, mustard, and thyme in a large bowl. Add the pork and toss to coat.
- 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.
- Carefully remove the lid and with 2 forks, pull the meat into shreds. Stir in the salt.
- 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.