Pulled Pork Shoulder with Alabama-Style BBQ Sauce

Pulled Pork Shoulder with Alabama-Style BBQ Sauce
Staff Writer
Pulled Pork
Hemera/ThinkStock

Pulled Pork

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. 

6
Servings
164
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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. 

Nutritional Facts

Total Fat
9g
13%
Sugar
3g
3%
Saturated Fat
2g
8%
Cholesterol
34mg
11%
Carbohydrate, by difference
8g
6%
Protein
13g
28%
Vitamin A, RAE
20µg
3%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
43mg
4%
Choline, total
36mg
8%
Fiber, total dietary
2g
8%
Folate, total
42µg
11%
Iron, Fe
4mg
22%
Magnesium, Mg
26mg
8%
Niacin
4mg
29%
Phosphorus, P
149mg
21%
Selenium, Se
14µg
25%
Sodium, Na
114mg
8%
Water
39g
1%
Zinc, Zn
4mg
50%

Pulled Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pulled Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.