Eat Like a Farmerclassic pulled pork with creamy polenta
A rich, tender pulled pork recipe perfectly paired with creamy polenta for a comforting and flavorful meal.
Ingredients
Main ingredients
- 4 lbs Pork shoulder boneless
- 1 cup Barbecue sauce your favorite brand
- 1 tablespoon Brown sugar packed
- 1 tablespoon Paprika smoked or regular
- 1 tablespoon Salt
- 1 teaspoon Black pepper ground
- 1 cup Chicken broth low sodium
- 1 tablespoon Apple cider vinegar
- 2 cups Polenta prepared creamy
- 2 tablespoon Butter unsalted
Instructions
Instructions
- Mix brown sugar, paprika, salt, and black pepper to create a rub.1 cup Barbecue sauce, 1 tbsp Brown sugar, 1 tbsp Paprika, 1 tbsp Salt, 1 tsp Black pepper
- Rub the spice mixture all over the pork shoulder.
- Pour chicken broth and apple cider vinegar into the pressure cooker.1 cup Chicken broth, 1 tbsp Apple cider vinegar
- Place the pork shoulder inside the pressure cooker.
- Seal the lid and cook on high pressure for 8 hours.
- Release pressure naturally, then open the lid carefully.
- Remove pork and shred it using two forks.
- Stir barbecue sauce into the shredded pork until well combined.1 cup Barbecue sauce
- Prepare creamy polenta according to package instructions, add butter, and mix well.2 cups Polenta, 2 tbsp Butter
- Serve pulled pork over creamy polenta and enjoy.
Notes
For best results, use a good quality pressure cooker. Leftovers keep well in the refrigerator for up to 4 days.