Try this Electric Pressure Cooker Boston Butt recipe
- 1/4 cup water
- 2 tablespoons salt
- 1 tablespoon chili powder
- 1/4 cup brown sugar
- 2 tablespoons garlic powder
- 2 tablespoons smoked paprika
- 1 tablespoon cumin
- 3 tablespoons onion powder
- 6 pound boston butt
- 2 - 3 tablespoons vegetable oil
- 1 tablespoon crushed red pepper
- 1 tablespoons ground oregano
- 1 cup dr. pepper
- Carbohydrate 16.4956440160792 g
- Cholesterol 140.6136347 mg
- Fat 25.6300015018537 g
- Fiber 0.909848974595127 g
- Protein 39.5620817026042 g
- Saturated Fat 8.96373151772341 g
- Serving Size 1 1 Serving (291g)
- Sodium 363.545107596122 mg
- Sugar 15.5857950414841 g
- Trans Fat 2.53355084706402 g
- Calories 449 calories
Step-by-step
- First, mix the salt, brown sugar, onion powder, crushed red pepper, garlic powder, chili powder, cumin, smoked paprika, and ground oregano.
- Next, rub the spice mix into the Boston Butt. You will have some left so reserve it.
- Then heat the vegetable oil in a large cast-iron skillet.
- Sear 3-4 minutes on each side.
- Then remove the Boston Butt from the skillet and place in electric pressure cooker.
- Mix the Dr. Pepper with the remaining spice mixture and the water.
- Stir well and pour over the meat.
- Lock the pressure cooker lid in place.
- Then set the electric pressure cooker to the Meat setting and the time for 1½ hours.
- Serve on buns and/or with sides such as potato salad or coleslaw.
Searing a six-pound pork shoulder in a cast-iron skillet before pressure cooking builds the essential Maillard crust that moist heat alone cannot achieve. Brown the meat for three to four minutes per side until a deep mahogany exterior forms, rendering the surface fats and locking in structural integrity. High heat transforms the exterior spices into a savory barrier while the interior collagen slowly softens under pressure.
Combining brown sugar, chili powder, and smoked paprika creates a heavy dry rub that seasons deep into the thick muscle fibers. Reserve a portion of this spice blend to mix directly with the cooking liquids, balancing the acidity of the soda and water base. Dissolving the sugar and aromatics in the liquid prevents scorching on the bottom of the electric cooker insert during the initial heat-up phase.
Cooking the pork on the dedicated meat setting for one and a half hours allows the connective tissue to fully gelatinize without turning the outer layers to mush. Natural pressure release is mandatory following the timer cycle to let the muscle fibers relax and reabsorb moisture. Forcing the valve open prematurely forces internal juices out into the pot, resulting in dry, stringy shreds.
Resting the cooked roast for twenty minutes prior to pulling makes shredding efficient and prevents the hot fat from pooling on the serving platter. Two forks pulled in opposite directions will effortlessly separate the tender meat along the natural grain. Store any leftovers in airtight containers submerged in their own cooking juices to maintain hydration for up to four days.
