Tender Multicooker Pulled Pork
Fall-apart tender pork shoulder infused with barbecue spices, pressure-cooked in just 60 minutes.
Instructions
1
Season the Pork
Mix smoked paprika, garlic powder, salt, and pepper. Toss the pork shoulder chunks in the seasoning rub to coat completely.
2
Add Liquids
Pour apple cider vinegar and water into the multicooker pot. The vinegar helps break down the meat fibers during cooking.
3
Pressure Cook
Add the pork chunks to the pot. Lock the lid and cook on High Pressure for 60 minutes.
4
Shred
Allow pressure to release naturally for 15 minutes. Remove the pork and shred easily using two forks. Toss with some cooking liquid.
How Acid and Steam Speed Up Pulled Pork
Pork shoulder is loaded with fat and connective tissue, normally requiring 6-8 hours in a smoker or slow cooker. In the multicooker, high-pressure steam at 120Β°C penetrates the dense pork chunks. Additionally, the acetic acid in the apple cider vinegar chemically denatures the tough meat proteins, dramatically accelerating the breakdown of collagen into gelatin. The result is tender meat that shreds with zero effort in under an hour.
Tossing the shredded meat back into the strained cooking juices is essential. Pork shoulder absorbs the warm liquid like a sponge, keeping it juicy for days.