Pulled Pork in Wolfgang Puck Pressure Cooker

READY IN: 1hr 15mins
Recipe by Jainagirl

This is a great way to use your pressure cooker to get long-cooked results, with very little effort, from an inexpensive cut of meat. Delicious!

Top Review by Vickie44

Recipe was just ok but Wolfgang Pucks pressure cooker is a piece of junk, Sent it back and bought one with stainless steel pot. Makes the difference in the world and none of the bad stuff omitted from the non-stick

Ingredients Nutrition


  1. Season meat with salt and pepper, if your rub doesn't contain it.
  2. Rub meat on all sides with your chosen seasoning.
  3. Let stand under refrigeration for at least 30 minutes, or up to 60 minutes.
  4. Brown meat in large pan on top of the stove.
  5. Deglaze the pan with water or wine. Pour into cooker.
  6. Transfer meat to cooker.
  7. Add the entire can of chicken broth.
  8. Put on lid and set to seal.
  9. Select meat function, and set timer on cooker to 60 minutes.
  10. Unplug cooker at end of cooking time.
  11. Open lid when pressure has dropped, as per instruction manual.
  12. Leave liquid in cooker.
  13. Remove pork and shred.
  14. Return pork to cooker.
  15. Mix well with liquid in cooker.
  16. Add 1 to 2 20-ounce bottles of premium quality barbecue sauce, depending on consistency desired.
  17. Mix well.
  18. Plug cooker in, and set to warm function.
  19. Put on glass cover and let stand for at least 15 minutes.
  20. Yield: About 15 to 20 generous sandwiches.
  21. NOTE: "Country style pork ribs" really aren't ribs at all. They're cut from the pork shoulder and are much more affordable.

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