Pulled Pork – Smoked – Pressure Cooked

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.

Ingredients:

• Pork Butt. (boned and cut into 3 inch wide strips)
• 1 part BBQ Salt
• 1 part Brown Sugar

Instructions:

1. Cut the bone out of the pork butt and separate it into about 3″ x 2″ strips the length of the pork butt.
   • I like cut the pork butt apart because I can get more seasoning and smoke on it and it cooks faster.
   • If you cut it into smaller parts, you risk over-seasoning it.
2. Smoke the pork butt on the grate at 225 degrees for 3 or 4 hours.
3. Remove the pork butt from the smoker and place it in a pressure cooker with 1 cup of beer.
4. Bring the cooker up to pressure and cook for 1 hour.
5. Remove from heat and let the pressure release naturally (about 15 minutes).
6. Remove the pork from the cooker and pull it.
7. You should finish the pork butt in a hot skillet or on a griddle to crisp up the edges just before serving.

No Smoker Test 10/19/2024:

I removed the sugar and meat tenderizer from the BBQ Salt recipe. This results in a mixture that is 50% salt by volume and 67% salt by weight.

I purchase two bone-in pork butts.

The total weight of the pork butts was 20.2 lbs. before the bones were removed.

1 14.5 249 120.6
0.9 13.1 246 119
0.8 11.6 243 117
0.7 10.2 239 116
0.6 8.7 237 114
0.5 7.3 233 112
0.4 5.8 229 110
0.3 4.4 225 107
0.2 2.9 221 105
0.1 1.5 217 103
0 0 212 100

bar	PSI	°F	°C
1.03	15	250	121

Assume 8 quart pressure cooker is 8 inches in diameter and will cook a port butt cut up in 90 minutes.   Sq in of 8 quart at 8 inches = 3.14*4*4 3.14*16 Sq in of 15.5 quart at 12 inches =  3.14*6*6 3.14*36 twice the sq inches.   You can do the whole thing. Run an hour, let pressure subside, open it up, rotate, add moisture if needed, run for another 40 to 60 minutes. Should be perfect. Make sure there is at least a cup of steaming liquid at all times. Cider works nicely. Water is fine. I have an 8 QT Instant Pot. I regularly buy 20 lb pork shoulder from costco, and I cook 1/2 of it at a time (cut into 4-5 chunks). Plus 8 tsp salt, some garlic, and 1 cup of water. Heat up some bacon fat on the bottom of the pan, dump in salty meat, dump in garlic & water, close it up. Cook for 90 min, or 115 min if it’s frozen. 15 min natural release. Shreds very easily. Reserve liquid, save the layer of fat for when you cook the leftovers tomorrow by frying them until crispy 🙂 Feed the gelatinous part to the dogs