After you shred the meat, you have a decision. Are we making pulled pork sandwiches? Toss it with your favorite barbecue sauce and pile it high on buns with coleslaw. Feeling more Latin-inspired? Shred it, toss it with a splash of orange juice, lime, and chopped cilantro for killer carnitas tacos. (Pro tip: After shredding, spread the pork on a sheet pan and broil it for 5 minutes to get crispy edges. You’re welcome.)
Pressure Cooker Pork Roast Recipe – Schnellkochtopf Schweinebraten*
What I love most is building layers. Add a sliced apple or some apple cider vinegar during the pressure cook for a sweet-savory vibe. Throw in a whole chipotle pepper in adobo for a smoky kick. The pressure cooker infuses everything—so your pork doesn’t just taste like “meat,” it tastes like a plan.
A Few Stupid Mistakes to Avoid
I’ve made them so you don’t have to. First: do not use a lean pork loin. It will come out dry and sad, like a hockey puck. You need the fat from shoulder or butt. Second: don’t skimp on the liquid. At least one cup, always. Third: resist the urge to open the lid early. Let it natural release for at least 10 minutes or the meat tightens up like it’s scared of you.
Also—and I cannot stress this enough—season aggressively. Pork is a big, bland canvas. Salt it like you mean it. Add a teaspoon of smoked paprika and a pinch of cayenne. Your taste buds will send you a thank-you note.
