Pressure Cooker Pulled Pork
Main
Our pressure-cooker take on BBC Good Food’s pulled pork — high pressure, then a proper sticky glaze from the pot liquor.
- Yield 8–10 servings
- Total 3 hr 25 min
- Prep 25 min
- Cook 3 hr
- Difficulty easy
- Method Pressure cooker
- Category Main
Adapted from Miriam Nice’s slow cooker pulled pork on BBC Good Food. We use 200ml apple juice and finish by reducing the cooking liquor until thick.
This is our pressure-cooker version of BBC Good Food’s slow cooker pulled pork by Miriam Nice — same paprika-and-cinnamon idea, but done in the Instant Pot when we have not got eight hours to spare.
We use 200ml apple juice, cook 2 hours 20 minutes on high pressure, then reduce the cooking liquor for about half an hour so it thickens before we pour it over the meat. We mostly eat it in flatbread wraps; rolls with fennel and apple work too if you want the classic Good Food serve.
Ingredients
- 2 kg pork shoulder, skin removed
- 1 onion, sliced
- 2 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1 tbsp plain flour
- 2 tsp oil
- 4 garlic cloves, crushed
- 200 ml cloudy apple juice
- 1 tbsp black treacle
- 2 tbsp honey
- 3 tbsp apple cider vinegar
- 50 g onion marmalade
Method
- Put the onion slices in the base of the pressure cooker.
- Mix the smoked paprika, flour, and cinnamon in a small bowl.
- Put the mix on a plate or in a large bowl. Roll the pork in it until coated.
- Heat the oil in a large frying pan over a high heat. Sear the pork on all sides until golden (work in batches if needed).
- Sit the seared pork on top of the onion in the pressure cooker. Scrape in any pan juices.
- Add the garlic, apple juice, black treacle, honey, apple cider vinegar, and onion marmalade.
- Lock the lid and cook on high pressure for 2 hours 20 minutes. Let the pressure release naturally until the pin drops.
- Transfer the pork to a roasting tray or large bowl. Shred with two forks.
- Pour the cooking liquor into a pan (or use the sauté function on the pressure cooker pot). Simmer for about 30 minutes, stirring occasionally, until reduced and syrupy.
- Pour the reduced juices over the shredded pork and toss to coat.
- Use in rolls or add to dishes as desired. I use this with my flatbread recipe to make pulled pork wraps.
Watch us make it on the channel
Starts at 12:21 in the video
Tips & notes
- Original recipe: Slow cooker pulled pork on BBC Good Food — low and slow for 8 hours. This page is our faster adaptation, not a copy.
- Natural release matters here. Do not rush it with quick release — the meat needs that rest.
- If the liquor still looks thin after 30 minutes, keep simmering. You want it glossy, not watery.
- Leftovers reheat well. The reduced sauce helps — add a splash of water if it has set solid in the fridge.