Eosinophilic Esophagitis Friendly Pressure Cooker Pulled Pork
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Learn more →Ingredients
6 servings
For the pork
- 3 lb boneless pork shoulder (pork butt), cut into 3 equal pieces
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp brown sugar
- ¼ tsp cayenne pepper
- 1 tbsp olive oil
For the cooking liquid
- ½ cup apple cider vinegar
- ½ cup low-sodium chicken broth
- 1 tbsp worcestershire sauce
For the sauce
- 1 cup barbecue sauce, divided
For serving
- 6 brioche or hamburger buns (optional)
- coleslaw, for serving (optional)
Instructions
- 1
In a small bowl, combine the smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, brown sugar, and cayenne. Pat the pork shoulder pieces dry with paper towels, then rub the spice mixture evenly over all sides of each piece.
- 2
Set the pressure cooker to the Sauté function (or use medium-high heat on a stovetop pressure cooker) and add the olive oil. Once the oil is shimmering, add the pork pieces in a single layer — work in batches if needed — and sear for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared pieces to a plate.
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