Pulled Pork Shoulder with Alabama-Style BBQ Sauce
Pulled pork barbecue is one of life’s simple pleasures — fork-tender meat bathed in barbecue sauce and served on a soft roll with a side of slaw. The idea of making pulled pork instead of buying it at your local BBQ joint may not have occurred to you. But pulled pork is so simple to make in your pressure cooker and it takes only forty-five minutes. The beauty of making it at home is that you can serve several different barbecue sauces to complement the meat. We love it Alabama style.
- 2 large onions, coarsely chopped
- 1 1/2 cup chicken or beef stock
- 2 tablespoons canola oil
- 1 tablespoon garlic salt
- 1/4 cup firmly packed light brown sugar
- 2 tablespoons sweet paprika
- 1 teaspoon cayenne
- 1 tablespoon celery seeds
- 1 teaspoon salt
- One 4-pound boneless pork shoulder roast
- Alabama-Style BBQ Sauce, for serving (recipe linked below)
- Soft Rolls, for serving
Scatter the onions in the bottom of the pressure cooker, and pour in the stock. In a small bowl, combine the oil, garlic salt, sugar, paprika, cayenne, celery seeds, and salt. With the tip of a sharp knife, make 1-inch slits in the meat, about 2 inches apart. Rub the spice mixture into the meat, pushing it into the slits. Set the pork over the onions. Lock the lid in place and cook at high pressure for 45 minutes.
Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Transfer the meat to a cutting board, cover with aluminum foil to keep warm, and allow to rest for 15 minutes. Skim off any fat, strain the cooking liquid, and measure out 1/4 cup for the barbecue sauce. (Discard the rest or save for another use.) Make the barbecue sauce.
Remove any large pieces of fat on the pork and pull it apart with two forks. Pile it onto a serving platter and serve with rolls and barbecue sauce on the side.