Pulled Pork – Smoked – Pressure Cooked

UPDATED: June-2026

This is a very fast way to make great pulled pork. The only problem I had was, I could only fit about 1 pork butt in the pressure cooker at a time. If you have a very large canner pressure cooker you can fit two.

I can fit 4 pork butts on my smoker and leave some air space between them. I finish 2 in the pressure cooker and leave the other two in the smoker for the additional 1.5 hours it takes me to pressure cook the first two. This additional 1.5 hours doesn’t really change the final product.

Ingredients:

• Pork Butts (up to 4), scored.
• Salt
• Pepper
• BBQ Rub (BBQ Salt minus salt and pepper).
• Brown Sugar

Instructions:

1. RInse the pork butt to remove any bone fragments.
2. Score the pork butt about 1-inch past halfway or until you hit bone. Use the following pattern to avoid cutting clear through the meat:
   • Score one side in half vertically and in thirds horizontally.
   • Score one side in half horizontally and in thirds vertically.
3. Coat the meat with Salt, Pepper, and your favorite Rub. If your rub already contains salt, be careful not to oversalt the meat.
4. Smoke the pork butt on the grate at 240 degrees for 4 hours.
   • Fat side down for pellet smokers to protect from hot temperatures directly below the grate.
   • Fat side up for offset smokers.
5. Remove the pork butt from the smoker and place it in a pressure cooker with enough beer or beef broth to cover the bottom of the pressure cooker at least 1/4-inch deep.
6. Bring the cooker up to pressure and cook for 65 minutes.
7. Remove from heat and let the pressure release naturally (about 15 minutes).
8. Remove the pork from the cooker.
9. Pull into large chunks and remove the bones.
10. Let it rest for at least 15 minutes.
11. Finish pulling to smaller chunks.
12. Before serving, you can crisp the bark on the pork butt in a hot skillet or on a griddle.