Pressure Cooker Pulled Pork

When there's no time to cook it “slow and low,” it's time to reach for your pressure cooker. First the pork shoulder is seasoned with a quick sweet and smoky homemade dry rub made of brown sugar, smoked paprika, garlic powder, onion powder, and mustard powder. Then it is pressure-cooked in beer for moist, tender, flavorful pulled pork. Pile it high on a sturdy buns and top with the simple sweet and tangy slaw included in this recipe.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix brown sugar, paprika, garlic powder, onion powder, mustard powder, salt, and black pepper together in a bowl; rub onto pork pieces to coat. Let stand for 30 minutes.

Step 2

Pour beer, water, and ¼ cup apple cider vinegar into inner steel pot of pressure cooker; add pork.

Step 3

Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 50 minutes on High Pressure.

Step 4

Stir mayonnaise, 1½ tablespoons apple cider vinegar, maple syrup, and mustard together in a large bowl; add cabbage and toss until coleslaw is well mixed.

Step 5

Let pressure release naturally for 15 minutes, then set steam vent handle to Venting to quick-release remaining pressure.

Step 6

Transfer pork pieces to a cutting board and let cool slightly; shred with 2 forks.

Step 7

Skim and discard fat from liquid in pressure cooker.

Step 8

Return pork to pressure cooker and stir. Serve pork topped with coleslaw in sandwich rolls.

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