Pressure Cooker Pulled Pork Sandwiches
Pork shoulder pressure-cooked until it shreds, then tossed in a sticky sweet-savory glaze of brown sugar and apple cider vinegar. Piled onto soft burger buns with cool coleslaw.
- Total
- 95 min
- Prep 15 · Cook 65 · Rest 15
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Deglazing
- Savory
- No rush
- Pressure cooker
Instructions
-
Cut the pork shoulder into 5 cm chunks and trim any thick fat caps. In a small bowl, mix 2 tsp paprika, 1.5 tsp salt, and 1 tsp black pepper. Rub the seasoning all over the pork pieces.
~10 min
Cutting into chunks increases surface area for seasoning and even cooking, while trimming fat prevents greasiness.
-
Set the pressure cooker to sauté. Add the pork in a single layer and brown on all sides, about 4 minutes per side, working in two batches if needed. Transfer the browned pork to a plate.
~8 min
Browning the pork creates Maillard reactions, building deep savory flavor that pressure cooking alone cannot achieve.
Searing Pat pork dry and sear in a hot pan without crowding; a deep brown crust means flavor, but steaming or grey meat means the pan was too cool.
-
Pour 120 ml apple cider vinegar and 250 ml water into the pressure cooker. Scrape up the browned bits with a wooden spoon. Return the pork to the pot, lock the lid, and cook on high pressure for 45 minutes.
~45 min
Acidic vinegar and water create steam for pressure cooking, while deglazing lifts browned bits into the braising liquid.
Deglazing Pour liquid into the hot pan and scrape up browned bits immediately; they dissolve into the liquid, adding flavor and preventing burning.
-
While step 3 cooks
While the pork cooks, prepare the glaze. In a small bowl, stir together 3 tbsp brown sugar and 2 tbsp of the cooking liquid from the pressure cooker once it is safe to open. Set aside.
~5 min
-
Release the pressure naturally for 10 minutes, then quick-release any remaining steam. Transfer the pork to a cutting board and shred with two forks.
~10 min
Natural pressure release prevents sudden steam bursts and allows the meat to finish cooking gently, keeping it tender.
Let the pork cool slightly before shredding so the juices redistribute and the meat stays moist.
-
Set the pressure cooker to sauté. Add the shredded pork and the brown sugar glaze. Cook, stirring, until the liquid thickens and coats the pork, about 5 minutes. Taste and adjust salt if needed.
~5 min
Simmering reduces the glaze so sugars concentrate and thicken, helping it cling to the shredded pork.
If the glaze is too thin, simmer it a minute longer before adding the pork back; it should coat the back of a spoon.
-
Pile the glazed pork onto the burger buns and top each with a generous spoonful of coleslaw. Serve immediately.
~5 min