Pressure Cooker Pulled Pork

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 15-20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut pork into 2-3 inch chunks.
  • Sprinkle dry rub over all, and refrigerate at least 2 hours, or overnight.
  • Add liquid smoke and chicken broth to cooker.
  • Place seasoned pork chunks on top of liquid,as separated from each other as much as possible.
  • Pour No Cook BBQ sauce over top, (#473481) secure lid.
  • For Wolfgang Puck cooker, select meat function, and set timer for 60 minutes.
  • Let pressure release naturally. Be patient, this is a must.
  • For all other cookers, follow instruction manual.
  • If additional time is needed, adjust accordingly.
  • Remove meat from cooker and shred.
  • Return meat to cooker, stir, and keep warm at least 15 minutes.
  • Note; The amount of chicken broth needed, will depend on the size of your pressure cooker. Mine is a 4 qt You'll want enough liquid to keep pork from burning, but it does not need to cover pork, because the BBQ sauce breaks down.
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