Must-Have BBQ Pulled Pork
This must-have BBQ pulled pork recipe features tender, juicy pork shoulder infused with garlic and coated in a smoky homemade BBQ dry rub. Slow-cooked in a flavorful beer-based braising liquid, this fall-apart tender pulled pork is packed with rich, mouthwatering flavor and perfect for sandwiches, sliders, or meal prep.
Ingredients
Ingredients
- 3-4 pounds Boneless pork shoulder cut into 3-4 large pieces
- 8-10 cloves Garlic sliced in half lengthwise
- ¾ cup + 2 tablespoons PWWB BBQ dry rub
- 12 ounces Light beer any kind you like
- 2 tablespoons Soy sauce
- 1 tablespoon Apple cider vinegar a splash
- 1 teaspoon Liquid smoke
- 1 tablespoon Sesame oil a couple of tablespoons preferred, using 1 tablespoon for measurement
Instructions
Instructions
- Rub the pork shoulder generously with the dry rub. Make sure every piece is coated well. Let it sit for at least an hour if you have the time to soak in the smoky flavor.
- Prep your pressure cooker. Drop the pork into the pot followed by the garlic slices. Pour in the beer, soy sauce, apple cider vinegar, sesame oil, and liquid smoke. Seal the lid tightly and make sure the sealing ring is in good shape.
- Set your cooker to high pressure and lock the lid. Once pressure is reached, turn down the heat to maintain that pressure and cook for 8 to 10 hours.
- After cooking, carefully do a quick release by turning the valve to vent. Be ready for the steam.
- Open the cooker once all steam is gone. The pork will be super tender and easy to shred. Use two forks to pull it apart into perfect chunks.
- Return the shredded pork back into the cooker. Mix it with the juices and let it soak for about 30 minutes on low to keep it juicy and flavorful. Then serve hot on buns or as desired.
Notes
This BBQ pulled pork is great for sandwiches, sliders, burrito bowls, pizza, nachos, and more. Store leftovers in an airtight container in the fridge for 4-5 days or freeze for up to 3 months. Reheat slowly with a splash of beer or broth for moisture.