Pressure Cooker Sweet Tea Pulled Pork

By Sprig Originals ✓ · cooked up in Sprig

Sweet iced tea, cider vinegar and yellow mustard do the work of a whole barbecue sauce here. Pork shoulder goes into the pressure cooker with sliced onion and comes out in an hour, fall-apart tender, then the braising liquid reduces right in the same pot into a sticky, tangy glaze you toss the shredded meat through. One pot, one pressure cycle, enough for sandwiches all week.

Ingredients

• 3 lb boneless pork shoulder, cut into 4 large chunks
• 2 tsp kosher salt
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper

• 1 large yellow onion, thinly sliced
• 1 1/2 cups strong brewed black tea, cooled
• 1/3 cup packed dark brown sugar
• 1/3 cup apple cider vinegar
• 2 tbsp yellow mustard

Instructions

1. Pat the pork chunks dry and rub them all over with the kosher salt, smoked paprika, garlic powder and black pepper. Let them sit while you set up the pot.
2. Scatter the sliced onion over the bottom of the pressure cooker insert, then pour in the brewed tea, brown sugar, cider vinegar and yellow mustard and stir until the sugar dissolves. Nestle the seasoned pork on top of the onions in a single layer; do not stir it in.
3. Lock the lid, set the valve to sealing, and cook on high pressure for 60 minutes. When the time is up, let the pressure release naturally for 15 minutes, then turn the valve to release any remaining steam.
4. Lift the pork onto a large plate or board and shred it with two forks, pulling off and discarding any big pads of fat. Leave all the liquid and onion in the pot.
5. Set the pot to sauté on high (or the highest setting) and boil the liquid, stirring now and then, for 10 to 14 minutes, until it darkens and reduces to about 1 1/2 cups of syrupy glaze that coats a spoon. Turn the pot off.
6. Return the shredded pork to the pot and toss until every strand is coated and glossy. Taste and add a splash more vinegar or a pinch of salt, then serve warm on soft buns with slaw or pickles.

Chef's tips

Nutrition (per serving, estimated)

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