Apple Cider Vinegar Pulled Pork in the Pressure Cooker
This flavorful pulled pork recipe uses a pressure cooker to tenderize bone-in pork shoulder quickly while locking in bold apple cider vinegar tang and warm spices for a juicy, melt-in-your-mouth meal perfect for any occasion.
Equipment
- 1 Pressure cooker with a good sealing ring
Ingredients
Main ingredients
- 4½ to 5 pounds bone-in pork shoulder
- to taste Kosher salt
- to taste Freshly ground black pepper
- 1½ teaspoons ground cumin
- 2 tablespoons extra virgin olive oil
- 1 yellow or white onion sliced
- 3 to 4 garlic cloves
- ½ cup apple cider vinegar
- 1 cup low-sodium chicken broth
Instructions
Instructions
- Pat your pork shoulder dry and rub it all over with kosher salt, black pepper, and ground cumin. Every inch should be covered good.
- Turn your pressure cooker to sauté or brown setting. Get the olive oil hot and add the pork shoulder. Brown it on all sides, about 8 to 10 minutes. Don’t rush this part. That crust means business.
- Take the pork out and set it aside. Toss in the sliced onion and garlic cloves. Sauté till they soften and smell amazing, about 5 minutes.
- Put the pork back in the pot, nestling it right on top of those onions.
- Pour in the apple cider vinegar and chicken broth. You’ll see the broth depth start forming and you know it’s gonna be good.
- Lock the lid, make sure the sealing ring is properly seated. Set your pressure cooker to cook for about 90 minutes on high pressure. When it’s done, let the pressure release naturally. That steam cues are your best friend here.
- Open the lid once the valve hiss stops and pressure’s fully released. Grab two forks and shred your pork shoulder. It should fall apart easy as pie. Mix it into the juices for that extra tangy flavor boost. Serve warm and enjoy that tender pull!