Pressure Cooker Barbeque Pork Recipe

This dish was a huge hit with my family. I made a few tweaks to the recipe by combining water, apple juice, BBQ sauce, and liquid smoke instead of just using plain water. The delicious aroma filled the entire house within minutes of cooking.

I own a 6 qt. Instant Pot, and I had to cut my 6 lb. pork shoulder in half in order to make it fit inside. Tips for successful cooking: 1. Brown your meat on all sides with a little oil over high heat for 2 minutes. Ensure good ventilation, or consider removing the battery from your smoke alarm. 2. Avoid using water or filling your Instant Pot to completely cover the roast. Instead, I used a 10 oz. can of Campbell's condensed chicken broth, adding just enough to cover the roasting rack. By the end of cooking, the Instant Pot was about 1/3 full of water and fat released from the meat. 3. Cooked my 6 lb. pork shoulder for 90 minutes, resulting in meat that was tender enough to shred with forks, though it wasn't falling off the bone. Next time, I would consider extending the cooking time slightly, perhaps to 105 minutes. 4. Allow your Instant Pot to naturally release pressure by letting it cool for 15 minutes before manually releasing the pressure valve.

Today, I tried out my PowerPressure XL at 1:30 pm. I was pleasantly surprised by the taste, which was just as good as smoked meat but with the added convenience of using the pressure cooker. One thing to note is that I browned the meat in the XL before adding the liquid. I used a mixture of 75% water and 25% Apple Cider as the liquid, along with a bottle of Honey BBQ sauce. Since I wasn't supposed to fill the pot above the designated mark with liquid, the roast wasn't completely covered. I cooked it for 1 hour, then released the pressure, flipped the roast over, and cooked it for an additional 40 minutes based on recommendations from other reviews. The end result was delicious and easy to shred. My grandkids loved their sandwiches so much that they devoured them in no time! I even took a picture of the roast right after removing it from the XL for reference.

Here is the rewritten review: I typically don't write a review for a recipe that I have modified before trying it as instructed. My main focus here was not on the original recipe itself, but on the cooking method. I am rating this recipe 3 stars because I did not follow it precisely. I have a 5-quart Instant Pot and didn't have a specific recipe for using the pressure cooking function, so I adapted my trusted slow cooker recipe instead. For my 3-4 lb roast, I placed a large sliced onion both below and above the meat in the pot. I added 5-6 whole cloves and around 3 cups of water. Cooking under high pressure for 70 minutes, I then released the pressure gradually. After draining the liquid (reserving 1 cup), onions, and cloves, I shredded the meat into bite-sized pieces. I returned the shredded meat to the pot along with a diced onion and the desired amount of BBQ sauce (I used approximately 9 ounces of honey BBQ sauce). Mixing the pork, onion, and BBQ sauce, I covered and continued cooking on the slow cooker setting for another 2-3 hours on low until the onions were cooked through, being careful not to let the sauce scorch. I added the reserved liquid as needed to prevent the pulled pork from becoming too dry. A tip: choose a BBQ sauce that you and your family enjoy and ensure it coats the ingredients evenly. Since this is BBQ pork, the flavor of the sauce is key. If you aren't a fan of the sauce, you may not enjoy this recipe. I used a total of 2 large sweet onions, but feel free to add more if you love onions, especially for larger pork roasts. Serve the pulled pork in burger buns or on sandwich bread, enjoying it with a fork and knife. Bon appétit!

Excellent! This was my first time trying a recipe with a pressure cooker, and I couldn't be happier with how it turned out. I used 5 lbs of sirloin pork tip roast from Costco, cut into chunks and browned in the pressure cooker with a touch of olive oil, salt, pepper, Creole seasoning, and garlic powder. Cooking at the highest pressure setting (since mine isn't labeled and I don't have the manual), the meat was perfectly tender and flavorful in just 30 minutes. While I aimed to avoid a smoky flavor this time, I plan to experiment with adding more garlic and liquid smoke to the water next time. Overall, it was a simple and delicious dish. Thanks, ANGIEE!

This recipe was a big hit with my family, and I will definitely be making it again. I made a few modifications to suit my preferences. I didn't have a pork butt roast on hand, but I had some very thick pork loin chops from Costco which worked well when shredded. I also sautéed some onions separately to add to the shredded pork. To enhance the flavor, I included a touch of Hickory liquid smoke for a barbecue-like aroma and taste.

I absolutely loved this recipe! My family couldn't get enough of it. I decided to enhance the flavor by adding adobo seasoning to the pork, and being a garlic lover, I added a generous amount more than the recipe called for. After cooking for an hour, I shredded the pork that was ready and had to return the rest back to the pressure cooker for another hour. The result was incredibly tender and flavorful. This was my first time using my new pressure cooker to cook a pork butt roast, and I have to say it turned out fantastic. I would give it a five-star rating for being both delicious and easy to prepare.

Absolutely scrumptious.

Easiest recipe ever and the meat was incredibly tender and flavorful!

I used a pork loin, cut it into 6 pieces, and browned it in my pressure cooker with onion and garlic. Then I added a can of beer, topped it off with water, and seasoned it. After cooking for 1 hour, it turned out to be perfect.