All-American Pulled Pork

This perfectly balanced pulled pork recipe steers clear from the overly sweet versions we've been seeing lately. Add a bun and you've got yourself a crowd-pleasing meal!

All-American Pulled Pork

Prep Time: 10 minutes

Cook Time: 1 hour

Difficulty: Easy

Serves: 8

Cooking Methods: Max pressure cook, Slow cook

By: Bruce Weinstein



1 1/2 cups unsweetened apple cider

2 tablespoons mild smoked paprika

2 tablespoons dark brown sugar

1 tablespoon standard chile powder

1 teaspoon ground dried mustard

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon table salt

1/2 teaspoon ground black pepper

3 pounds boneless pork shoulder cut in half and any large chunks of fat removed



  1. Pour the cider into cooker. Mix the smoked paprika, brown sugar, chile powder, dried mustard, onion powder, garlic powder, salt, and pepper in a small bowl. Pat and rub this mixture all over the pork. Set the meat in the cooker and lock the lid onto the pot.
  2. Option 1 - Max Pressure Cooker  
    Set the cooker to 'Pressure Cooker', on MAX level and set for 1 hour with the Keep Warm setting off.
  3. Option 2 - All Pressure Cookers  
    Set the cooker to 'Meat/Stew or Pressure Cook (Manual)' on High pressure for 1 hour and 20 minutes with the Keep Warm setting off.
  4. Option 3 Slow Cook Option  
    Set the cooker to 'Slow Cook' on High for 5 hours with the Keep Warm setting off. (or on for no more than 4 hours)
  5. If you’ve used a pressure setting, once the machine has finished cooking, turn it off and allow its pressure to return to normal naturally, about 30 minutes.
  6. Unlatch the lid ad open the pot. Use a meat fork and a large, slotted spoon or a large spatula to transfer the pork to a nearby cutting board (or transfer hunks of the pork, should the thing come apart). Use a flatware tablespoon to skim any excess surface fat from the sauce.
  7. Press Saute and set the time for 10 minutes.
  8. Bring the sauce to a boil, stirring a few times. Cook until the sauce has reduced to about half its volume, stirring occasionally, about 7 minutes. Meanwhile, shred the meat with two forks. When the sauce has reduced to the right consistency, turn off the SAUTE function and stir the shredded meat into the sauce in the pot. Set aside for 5 minutes with the lid on top but askew to blend the flavors and let the meat further absorb the sauce.


Recipe Notes

We prefer this pulled pork in slider buns, topped with lots of coleslaw.
We also like it next to scrambled eggs for a weekend brunch.