Savory Pressure Cooker BBQ Pulled Pork Sandwiches
Indulge in the irresistible flavors of these Savory Pressure Cooker BBQ Pulled Pork Sandwiches! This easy-to-follow recipe combines the rich, smoky taste of tender pulled pork with a mouthwatering homemade BBQ sauce that simmers for hours to develop its robust flavor. Utilizing a pressure cooker means you can achieve that fall-apart tenderness in just about two hours, making it perfect for busy weekdays or weekend gatherings. Serve it up on your favorite buns, topped with crisp coleslaw for an extra crunch. Whether you're hosting a party or just enjoying a quiet lunch, these sandwiches are sure to impress!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Butter
1/4 cup (Melted)
Green Onion
1 (Chopped)
Onion
1 (Chopped)
Sugar
1/4 cup (Granulated)
Salt
1 teaspoon (Table salt)
Paprika
2 teaspoons (Ground)
Worcestershire Sauce
1 teaspoon (Liquid)
Tomato Sauce
3 (8-ounce) cans (Canned)
Ketchup
3 cups (Bottle)
Cider Vinegar
1 cup (Liquid)
Celery Seeds
2 teaspoons (Whole)
Dry Mustard
2 teaspoons (Powdered)
Pepper
1/2 teaspoon (Ground)
Pork Butt
6 pounds (Whole, for shredding)
Buns
6 (Soft sandwich buns)
Instructions
1
Begin by melting the butter in your pressure cooker over medium heat. Add the chopped green onion and onion, sautéing until softened and fragrant, about 5 minutes.
2
In a large mixing bowl, combine the sautéed onions with all the remaining ingredients: sugar, salt, paprika, Worcestershire sauce, tomato sauce, ketchup, cider vinegar, celery seeds, dry mustard, and pepper. Mix well to create a cohesive BBQ sauce.
3
Pour the BBQ sauce mixture into the pressure cooker over the sautéed onions. Stir to combine.
4
Place the 6-pound pork butt into the sauce, ensuring it’s well-coated. Lock the lid on the pressure cooker and cook on high pressure for about 2 hours, according to your pressure cooker’s instructions. The pork should be tender and shred easily.
5
Once cooked, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure. Remove the pork from the cooker and let it cool slightly.
6
Shred the pork using two forks, mixing it back into the pot with the BBQ sauce to absorb all the flavors.
7
To serve, pile a generous portion of the pulled pork onto a soft bun, drench it with additional BBQ sauce, and add any toppings you desire, such as coleslaw. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main cut of meat used in this recipe?
A 6-pound pork butt is used for this recipe.
How long does the pork cook in the pressure cooker?
The pork cooks on high pressure for approximately 2 hours according to the instructions.
What is the first step in the cooking process?
The first step is melting butter and sautéing chopped green onions and onions for 5 minutes.
What kind of vinegar is used for the BBQ sauce?
The recipe calls for 1 cup of cider vinegar.
How many buns are recommended for this recipe?
The recipe list includes 6 soft sandwich buns.
How much ketchup is needed for the sauce?
You will need 3 cups of ketchup to make the BBQ sauce.
What size cans of tomato sauce are required?
The recipe requires three 8-ounce cans of tomato sauce.
What are the specific seasonings used in the sauce?
Seasonings include sugar, salt, paprika, celery seeds, dry mustard, and pepper.
How long should you sauté the onions?
Sauté the onions for about 5 minutes until they are softened and fragrant.
How much butter is used to sauté the onions?
The recipe uses 1/4 cup of melted butter.
Is there a natural pressure release period?
Yes, allow the pressure to release naturally for 10 minutes before doing a quick release.
How should the pork be shredded?
The pork should be shredded using two forks after it has cooled slightly.
What is the purpose of adding the pork back into the sauce?
The shredded pork is mixed back into the pot to absorb all the flavors of the BBQ sauce.
Can I add toppings to the sandwich?
Yes, it is recommended to top the sandwiches with crisp coleslaw for extra crunch.
What are the tags associated with this recipe?
The tags include bbq, pulled pork, sandwich, pressure cooker, lunch, and easy recipe.
How much Worcestershire sauce is included?
The recipe includes 1 teaspoon of liquid Worcestershire sauce.
What kind of sugar is used in the sauce?
The recipe calls for 1/4 cup of granulated sugar.
How much paprika is in the BBQ sauce?
There are 2 teaspoons of ground paprika in the sauce.
What is the preparation for the onions?
Both the green onion and regular onion should be chopped before cooking.
How much celery seed is needed?
The recipe requires 2 teaspoons of whole celery seeds.
How much dry mustard is added?
The sauce includes 2 teaspoons of powdered dry mustard.
What is the expected texture of the pork?
The pork should be fall-apart tender and shred easily after cooking for 2 hours.
Is this recipe suitable for busy weekdays?
Yes, the use of a pressure cooker makes it perfect for busy weekdays or weekend gatherings.
How much salt is in the recipe?
The recipe calls for 1 teaspoon of table salt.
How much pepper is used?
The BBQ sauce uses 1/2 teaspoon of ground pepper.
What should you do after the 10-minute natural release?
Perform a quick release for any remaining pressure before opening the cooker.
Are the onions mixed with the sauce before sautéing?
No, the onions are sautéed first, then combined with the other sauce ingredients in a large bowl.
How many ingredients are listed in this recipe?
There are 15 total ingredients listed for this recipe.
Is the BBQ sauce made from scratch?
Yes, the sauce is a homemade blend of various ingredients like tomato sauce, ketchup, vinegar, and spices.
What specific kitchen appliance is required?
A pressure cooker is required to achieve the fall-apart tenderness in the time specified.