Pulled Pork Shoulder with Alabama-Style BBQ Sauce

Staff Writer
Pulled Pork Shoulder with Alabama-Style BBQ Sauce
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
562
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. 

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.

Nutritional Facts

Total Fat
34g
53%
Sugar
12g
N/A
Saturated Fat
11g
53%
Cholesterol
144mg
48%
Protein
43g
86%
Carbs
19g
6%
Vitamin A
67µg
7%
Vitamin B12
2µg
35%
Vitamin B6
1mg
65%
Vitamin C
4mg
7%
Vitamin D
2µg
N/A
Vitamin E
2mg
11%
Vitamin K
6µg
7%
Calcium
84mg
8%
Fiber
2g
8%
Folate (food)
15µg
N/A
Folate equivalent (total)
15µg
4%
Iron
4mg
22%
Magnesium
65mg
16%
Monounsaturated
15g
N/A
Niacin (B3)
11mg
55%
Phosphorus
488mg
70%
Polyunsaturated
5g
N/A
Potassium
971mg
28%
Riboflavin (B2)
0.9mg
53.6%
Sodium
622mg
26%
Sugars, added
9g
N/A
Thiamin (B1)
1mg
84%
Trans
0.3g
N/A
Zinc
8mg
50%

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