BBQ Pulled Pork

Yields 6-8 Servings

Prep Time: 9 Hours

Cook Time: 1 Hour 40 Minutes



  • 3-4 pounds pork shoulder/butt, cut in 3 
  • ¼ cup beer 
  • 1½ chicken stock
  • 1 cup bbq sauce (homemade or store bought)
  • 1 tablespoons liquid smoke

Dry Rub:

  • 3 tablespoons brown sugar
  • 2 tablespoons smoked paprika
  • 2 tablespoons paprika
  • 2 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • 2 tablespoons chili powder
  • 1 tablespoon ground mustard
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 2 teaspoons cumin
  • 1 teaspoon cayenne



  1. COMBINE the rub ingredients and mix until everything is well incorporated. Save for later use. 


  1. RUB the pork butt with 3 tablespoons of the BBQ rub, 1 tablespoon per piece. 
  2. WRAP the pork butt in plastic wrap and store in the fridge for at least 8 hours or overnight.
  3. REMOVE the pork butt from the fridge and set aside for 1 hour. 
  4. SELECT Saute/Brown on the Cosori Pressure Cooker, adjust the temperature to “More/High”, add the oil, and press On/Start. Allow the pressure cooker to heat up.
  5. BROWN the pork butt in the preheated pressure cooker for 5 minutes on each side. 
  6. ADD the beer to deglaze the bottom on the alcohol cook off, about 2 minutes. 
  7. ADD all the other ingredients and mix well.
  8. SELECT Meat/Stew, set the time for 1 hour and 30 minutes, and press On/Start
  9. NATURAL RELEASE for 10 minutes. Release any residual pressure that may be left in the machine and carefully remove lid.
  10. REMOVE the pork from the pressure cooker and shred in a bowl. 
  11. ADD about 1 cup of the cooking liquid to the pork and mix well. 
  12. SERVE on buns with a side of pickles or enjoy by itself.