Grammy's Kitchen · Pulled Pork · Pressure Cooker Pulled Pork
One of 176 pulled pork recipes we measured
It ranks #1 of 176 for gravy quality among the pulled pork recipes we compared. 25 cooks on www.thespruceeats.com rate it 4.1★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 176.
| this recipe | typical | |
|---|---|---|
| liquid | 6% | 0% |
| aromatics | 0% | 0% |
| acid | 18% | 0% |
| sweetener | 1% | 6% |
| salt | 0% | 0% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2041 g | 4 to 5 pounds boneless pork shoulder (or Boston butt) |
| 7 g | 1 tablespoon sweet paprika or smoked paprika |
| 27 g | 2 tablespoons packed brown sugar |
| 4 g | 1 teaspoon kosher salt |
| 2 g | 1 teaspoon ground black pepper |
| 2 g | 1 teaspoon ground coriander |
| 3 g | 1 teaspoon onion powder |
| 1 g | 1/2 teaspoon garlic powder |
| Optional: pinch cinnamon | |
| 358 g | 1 1/2 cups cider vinegar |
| 118 g | 1/2 cup water |
| 1 g | 1/2 teaspoon crushed red pepper (or more, to taste) |
| 572 g | 10 to 12 hamburger buns (or soft buns for barbecue) |
| Optional topping: coleslaw (creamy or Carolina style) | |
| Optional topping: sliced onions | |
| Optional topping: sliced dill pickles |
Method: 8 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I've made this recipe 3 times now and no matter what I do, the pork never has a vinegar-y taste. The whole house will smell like ACV while it is cooking in my IP and the last time I even omitted the water thinking that was diluting it. Any suggestions?” — a cook