Pulled Pork in under a hour. Not in the style of Dixie.

SGH · February 2016

Fellows, here is a quick way to make a different version of pulled pork. Is it as good as pulled pork done in the smoker? No, it is not. However it's very fast and surprisingly good nonetheless. The beauty of it is it can be done in a hour, even if the meat is fully frozen. On a scale of 1-10, I would give this a 7. Not to bad for pulled pork done in a hour.
Pork- 5 pound Boston Butt. It can be frozen or thawed. It doesn't matter.

Image: https://us.v-cdn.net/5017260/uploads/editor/02/hhad802k8mds.jpeg

I cube mine and remove the fat. This isn't really necessary, but I like to do it.

Coat heavily with cayenne or your rub of choice.

Make a bacon bed for the meat to lay on. Why? What's better with pork than more pork

Add 1/2 of a onion and the juice of 1 lime.

Image: https://us.v-cdn.net/5017260/uploads/editor/vi/g6nz4kfkho6b.jpeg

Brown the meat, bacon and onion. This step is optional, but I like to do it.

Image: https://us.v-cdn.net/5017260/uploads/editor/5g/x2tkyztelnqa.jpeg

Add a bottle of "thin" sauce that you like. If it's not thin, cut it with a little water. This did not need to be cut or thinned out.

Image: https://us.v-cdn.net/5017260/uploads/editor/sc/aghgdxc95uug.jpeg

If cooking as 12 PSI, cook for 60 minutes. If cooking at 15 PSI, you can reduce time to 45 minutes.

Image: https://us.v-cdn.net/5017260/uploads/editor/go/dmr1nsj5sabs.jpeg

After cooking, remove from the liquid and chop. The meat will be so tender that you can chop it with a flimsy plastic spatula like the one in the pic.

Image: https://us.v-cdn.net/5017260/uploads/editor/h6/zv6wgohck8qk.jpeg

If you like, set the pot in the freezer for a few minutes and let the fat ring or donut form and remove it. This isn't necessary but I wanted to illustrate it.

Return the meat back to the liquid and warm. It's now ready to eat.

Again, this isn't as good as a butt slow smoked over wood. However it's very fast and quite good to boot. For those of you with a PC, here is a great way to have several pounds of PP in just over a hour. Hope that y'all enjoy this different take on PP not done in the style of Dixie. Thanks for looking.
Oh, before I go, can any of the Pork Gods identify this? Sorry for the blurry pic, but I took it one handed. If no one gets it, I will make up a answer

Thatgrimguy · February 2016

Pretty cool Scotty!

SGH · February 2016

Thatgrimguy said:

Pretty cool Scotty!

Thanks brother.

NPHuskerFL · February 2016

Looks good to me Scotty.

smokesniffer · February 2016

U R crazy! In an AMAZING way. The gifts just keep on coming.

Thanks.

SGH · February 2016

NPHuskerFL said:

Looks good to me Scotty.

Thanks brother Husker.

SGH · February 2016

smokesniffer said:

U R crazy! In an AMAZING way. The gifts just keep on coming. Thanks.

You are to kind my friend.

jarc · February 2016

Looks very tasty, nice job.

bgebrent · February 2016

Damn Scotty, another home run!

JohnInCarolina · February 2016

If I go with 20psi, will it be done in 30 minutes?

Legume · February 2016

Hard to tell what that is in the pic, looks like a pork Ho-Ho

SGH · February 2016

JohnInCarolina said:

If I go with 20psi, will it be done in 30 minutes?

Depending on your elevation, yes it would. However I don't recommend cooking in a 20 PSI sanitizer. They are not designed like a true pressure cooker. As such, due to the extra pressure and heat, foaming is a given and presents a real explosion danger. Or at a minimum, blowing a safety blow out plug. Especially with beans. However even with meat, the extra 5 PSI and 25 degrees of heat is significant. I don't recommend doing it my friend unless you are at a very, very high elevation. Even then I would proceed with extreme caution.

JohnInCarolina · February 2016

SGH said:

JohnInCarolina said:

If I go with 20psi, will it be done in 30 minutes?

Yes it would. However I don't recommend cooking in a 20 PSI sanitizer. They are not designed like a true pressure cooker. As such, due to the extra pressure and heat, foaming is a given and presents a real explosion danger. Or at a minimum, blowing a safety blow out plug. Especially with beans. However even with meat, the extra 5 PSI and 25 degrees of heat is significant. I don't recommend doing it my friend unless you are at a very, very high elevation. Even then I would proceed with extreme caution.

Lord knows I've blown my share of plugs out with beans.

SmyrnaGA · February 2016

That looks awesome! I wonder if you smoked it for an hour before putting into the pressure cooker would be any improvement...

SGH · February 2016

SmyrnaGA said:

I wonder if you smoked it for an hour before putting into the pressure cooker would be any improvement...

Sure it would. You can also smoke them to a internal of 160 degrees and then finish in the PC and most folks can't tell the differnce. Several restaurants and food chains do this very thing. However my intent was just to present a way to make pretty good pulled pork real fast. This method is great for folks who may not have a smoker or just simply don't have time to dedicate several hours to smoking a butt. You can also cheat this method by adding a little Liquid Smoke to the mix. Is it authentic? Certainly not. But it's good nonetheless. The beauty of this method is the speed. Depending on the size of you pressure cooker, or even better, your pressure canner, you can turn out 200 pounds of pretty good pulled pork in about a hour. This can be a real life saver when cooking for fundraisers and charities. Again, this certainly will never replace smoked butt in terms of true quality. But in a pinch, it can be a real useful trick to get out of a jam in certain circumstances when pressed for time or large volumes are needed.
And thanks for the compliment my friend. It's much appreciated.

Dredger · February 2016

Thanks @SGH that looks really tasty. If I'm cooking a small Boston butt inside, I usually use the pressure cooker. It really is superior for retaining flavor versus oven roasting. Much quicker too.

SGH · February 2016

@Dredger
Sister, you and I should write a PC cook book together. I have some very unique methods and recipes that I would love to share with the PC crowd.

Dredger · February 2016

@SGH, I would love to co-author a book with you. I haven't published a new one in awhile and it would be great fun. Love your methods and a good sense of humor helps a lot too. Readers love that.

anton · February 2016

Damn, beat my four hour turbo by far, great read, thanks brother.

Pulled Pork in under a hour. Not in the style of Dixie.

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