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pulled pork

Mili Takashima
Easy-breezy, melt in your mouth pork for sliders. I'm using a pressure cooker and my mix of seasonings for awesome flavor, with a super tender and juicy result. Enjoy with or without your choice if barbecue sauce to be tossed-in after cooking.
Make hours ahead with the "keep warm" function on the machine, or start the process an hour before you'd like to serve/eat. This makes awesome left overs and with a little tweaking, you can repurpose the meat for a totally different meal, like carnitas for tacos or tostadas.
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Equipment

  • pressure cooker

Ingredients
  

  • 1 pork lion roast (rounder cut) or pork tenderloin roast (long cut) both are boneless, cut into thick pieces
  • 2 teaspoons black pepper
  • 2 teaspoons coarse kosher salt
  • 2 teaspoons granulated garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder I used dark chili powder.
  • 3 tablespoons light oil - canola or avocado
  • 1 tablespoon beef or chicken bullion (optional)
  • 2 cups water - to fill to the top of your pressure cooker
  • barbecue sauce (optional)

Instructions
 

  • For this recipe, I used one pork loin roast. They tend to weigh just over two pounds. If you are using pork tenderloin, they tend to weigh just over one pound each.
  • Cut into thick slices.
  • Season on both sides, using salt, pepper, granulated garlic, chili powder, coriander, and cumin.
  • Set your pressure cooker to saute. Once hot, add about three tablespoons of oil. Once the oil has been heated (maybe 30 seconds or so) add the meat. Cook/brown on both sides. You will not cool all the way through. Cancel/turn off.
  • Note: If your pressure cooker does not have the saute function, no worries. Follow these instructions to top-cook in a separate pan. Place the browned meat (not totally cooked- just a few minutes on both sides) into the pressure cooker and deglaze your pan by adding water and turning your burner to low heat. With a wooden or softer spoon, lift up the cooked-in flavor. Add that water to the pressure cooker, and a little more if you need to. Just be sure that the water just-covers the meat and that you are not past the threshold line for your machine.
  • Remove the inner bowl and add water to the top of the meat. It's your choice to add between one teaspoon and one tablespoon of bullion. Cover with the lid. Put the top on seal and set to "meat" and 30 minutes.
  • Once the meat is cooked, release the pressure. The whole process should take about one hour. If you have made this in advance, be sure to select the "keep warm" button on the machine, so that you can get back to it when you are ready.
  • Once you're ready to serve, place the meat into a bowl and easily pull apart with two forks. This is perfectly juicy as is. As a back up, in case it needs to be left out for a period of time - for parties or when serving a large group - I reserve/set aside a little bit of the cooking juices from the pressure cooker. Stir with a ladel and then pour a couple cup fulls into a bowl as back-up.
  • Enjoy with no sauce, or toss with your favorite barbecue sauce before serving.