Pork barbecue is the epitome of comfort food. It’s a dish that brings people together, filling your home with a warm, inviting aroma. The key to its delicious flavor lies in the combination of spices such as garlic powder and black pepper, and the unique addition of liquid smoke, which imparts a deep, smoky essence to the pork. Cooking in a pressure cooker not only saves time but also ensures that the meat is tender and full of flavor. This dish is not just a meal. it’s an experience that brings a touch of Southern charm to your dining room.
Why You’ll Love BBQ Pork Pressure Cooker
- Quick & Easy: Minimal prep time, hands-free pressure cooker cooking, perfect for busy schedules.
- Tasty & Tender: The pork is infused with a rich, smoky flavor.
- Versatile: Perfect for sandwiches, tacos, nachos or on its own.
- Family friendly: Loved by both adults and children.
Component Analysis & Replacements
- Roast pork butt: ideal for its fat content, which ensures tenderness.
- Spices (garlic powder and black pepper): It adds a warm, strong flavor that complements the natural flavor of the pork. Feel free to adjust amounts to taste.
- Hickory Liquid Tobacco: A key ingredient that imparts a unique smoky flavor, mimicking traditional barbecue smoking methods. Substitute with any other liquid smoke flavor. Alternatively, a little smoked paprika might be a good substitute, though it won’t quite replicate the flavor.
- Worcestershire sauce (for the BBQ sauce): It can be replaced with tamari or a mixture of equal parts soy sauce and apple juice.
Absolutely! We have included slow cooking instructions on the recipe card so you can choose your preferred cooking method.
While roast pork is traditional and preferred for its marbling, you can substitute pork shoulder if needed.
Any other liquid smoke flavor will do. It just adds a smoky flavor to the meat.
Add red pepper flakes to the sauce or add hot sauce.
Definitely freezes and reheats well.
Choosing the best cut of pork
While roast pork is the traditional choice for pulled pork BBQ due to its fat content and flavor, there are other cuts of pork and even beef that can also yield delicious results with this cooking method. Here’s a guide to help you choose the best cut for your barbecue pork:
Alternative cuts of pork:
- Pork Shoulder (Picnic Roast): Similar to pork butt, comes from the lower shoulder area. It is slightly leaner, but still has enough fat to remain tender while cooking. It’s a great alternative and often more readily available.
- Pork filet: Leaner than pork butt or shoulder, pork tenderloin can be used if you prefer a less fatty meat. However, be careful with cooking times because it can dry out more easily.
Beef cuts for veal:
- Chuck Rost: This is the beef equivalent of pork butt in terms of fat content and texture. It becomes incredibly tender when cooked slowly and is perfect for slicing.
- Animal chest: Known for its rich flavor, brisket is another great choice for beef. Longer cooking time is required to break down the fibers and achieve tenderness.
Choosing the best cut:
- Look for Marbling: Marbling refers to the white spots of fat within the meat. These fat deposits melt away during cooking, making the meat moist and flavorful.
- Consider Fat Cap: A good fat cap (the layer of fat over the meat) can protect the meat during cooking and add flavor. It is more important in leaner cuts such as pork tenderloin or beef brisket.
- The size matters: Make sure the cut fits comfortably in your pressure cooker. Larger pieces can be cut or cut into pieces if necessary.
- Personal preference: If you prefer leaner meat, go for pork tenderloin or chopped veal. For more flavor and tenderness, choose fattier cuts such as pork butt, shoulder or chuck beef.
Remember, each cut may require slight adjustments in cooking time or liquid content to achieve the perfect tenderness and flavor for your BBQ pork or beef.
- Pork not tender enough? Extend the cooking time by 10-15 minutes.
- Sauce too thin? Simmer it on the stove until it thickens and thickens.
- Isn’t the taste enough? Increase the spices slightly, keeping the salt under control.
Tips from the chef
- Natural pressure release is key: Allows the pork to remain tender.
- Rub in the kitchen: Mixes the pork with its flavorful juices.
- Adjust seasoning: Taste and adjust the barbecue sauce to your liking.
Storage, freezing & reheating instructions
- I am cold: Allow cooked barbecue pork to cool to room temperature before storing. This prevents condensation inside the container, which can affect the quality and safety of the meat.
- Cooling: Place the pulled pork in an airtight container. If you have a large amount, consider dividing it into smaller portions for easier storage and reheating. Keeps in the fridge for up to 4 days.
- Separate sauce: If you have made sauce, store it separately from the meat. This helps preserve the texture of the pork and allows for more flexibility when reheating.
- Airtight containers or freezer bags: Use heavy-duty freezer bags or airtight containers to avoid freezer burn. If using bags, remove as much air as possible before sealing. Label each container or bag with the date. Barbecue pork can be frozen for up to 3 months.
- Freeze Flat: If using freezer bags, put them in the freezer until solid. This saves space and makes defrosting faster.
- Defrosting Refrigerator: Thaw frozen barbecue pork in the refrigerator for several hours or overnight. This method is safer as it keeps the meat at a constant, safe temperature.
- Stove reheating: Reheat the pork in a saucepan over medium heat. Add a small amount of water, stock or extra barbecue sauce to keep the pork moist. Stir occasionally until heated through.
- Reheat in microwave oven: For smaller portions, reheating in the microwave is quick and convenient. Cover the pork and heat on medium power to prevent it from drying out. Stir occasionally to ensure even heating.
Remember, when reheating, make sure the pork reaches an internal temperature of 165°F for food safety. Avoid reheating the same portion repeatedly to maintain quality and safety.