Pressure Cooker Pulled Pork

Prep Time: 20 minutes
Cook Time: 85 minutes
Serves: 8-10
  • 1, 3 1/2 to 4 pound Swift Premium® Boneless Pork Shoulder Butt Roast, cut into 6 pieces
  • 3 tablespoons light brown sugar
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons salt, coarse ground
  • 1 tablespoon hot smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper, freshly ground
  • 2 tablespoons vegetable oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup chicken bone broth (or chicken or vegetable broth)
Cooking Directions:
  1. Combine brown sugar, rosemary, salt, paprika, onion powder, garlic powder and pepper. Rub over all sides of each piece of pork.
  2. Heat the oil in the pressure cooker on high. Using the sauté setting, brown the pork on all sides in two batches, about 5 minutes per batch. Return all the pork to the pot, pour in the vinegar and broth, lock the lid and close the pressure valve. Pressure cook on high for 1 hour. Let the pot natural release for 10 minutes, then quick release.
  3. Remove the pork and place in a bowl. Skim some of the fat from the liquid remaining in the pot. Shred the pork into small pieces and top with the remaining liquid from the pot.
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