Pressure cooker pulled pork
- Prepare
- over 2 hours
- Cook
- 1 to 2 hours
- Serve
- Serves 4
Using a pressure cooker, a joint of pork takes just over an hour to become beautifully fork-tender. Here it’s cooked with a rich barbecue sauce, heady with paprika and spices.
Ingredients
- pork belly: 1.2kg/2lb 10oz boneless pork belly, skin removed
For the marinade
- brown sugar: 3 tbsp light brown sugar
- smoked paprika: 1 tbsp smoked paprika
- 1 tsp onion powder
- coriander seeds: ½ tbsp lightly crushed coriander seeds
- fennel seeds: ½ tbsp lightly crushed fennel seeds
- wholegrain mustard: ½ tbsp wholegrain mustard
- olive oil: 2 tbsp olive oil
- Worcestershire sauce: 1 tbsp Worcestershire sauce
- sherry vinegar: 1 tbsp sherry vinegar
- garlic: 2 garlic cloves, grated
- sea salt: 1 tbsp sea salt
- black pepper: ½ tsp freshly ground black pepper
To serve
- : jacket potatoes, warmed tortillas or cooked rice
- soured cream: soured cream
Method
Put all the marinade ingredients in a bowl and mix well until the sugar is dissolved. Submerge the pork in the marinade, cover and leave in the fridge for at least 2 hours, or preferably overnight.
Put the pork and all the marinade into the pressure cooker and add 200ml/7fl oz water. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 1 hour. (If using an electric pressure cooker, use the high pressure setting for 60 minutes.)
Remove the pressure cooker from the heat and leave to depressurise.
Carefully lift out the pork and place in a bowl. Put the pan over a medium heat and simmer the sauce for 5–6 minutes, or until reduced by half. Meanwhile, shred the pork using two forks. Once the sauce has reduced, add to the pulled pork and stir through.
Serve on a jacket potato, in a wrap or on top of rice with a dollop of soured cream.
Recipe tips
Freeze the pulled pork in individual portions for use in weeknight dinners.
