- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 530 kcal
Quick summary
“Brazilian-style pulled pork combines pieces of pork shoulder or leg browned with onion and garlic, cooked in a pressure cooker with bay leaves, cumin, black pepper, and barbecue sauce. The initial searing ensures deep toasted notes before pressure cooking with water. After the gentle cooking softens the meat, the pieces are shredded with forks and refined for ten minutes in the reduced broth itself. The result is moist, shredded meat for four hearty meals.”
What you need to know
- Sear the pieces of pork in hot oil until browned on all sides before covering with liquids.
- Cook in a pressure cooker over low heat for about 50 to 60 minutes until the meat is tender to the touch.
- Reduce the broth with the shredded meat for 10 minutes in the open pan to concentrate the seasonings.
Ingredients
Main
- 1.5 kg of pork (shoulder or leg)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon of cumin
- 1 tablespoon of black pepper
- 1 cup of barbecue sauce
- Salt to taste
Instructions
Principal
- Start by cutting the meat into large pieces and season with salt, black pepper, and cumin. Let it rest for 30 minutes.
- In a pressure cooker, heat a drizzle of oil and add the onion and garlic, sautéing until golden.
- Place the pieces of meat in the pan and sear all sides until golden brown.
- Add the bay leaves and barbecue sauce, coating the meat well.
- Add enough water to cover the meat, cover the pot, and cook over low heat for about 3 hours.
- After cooking, remove the meat from the pan and shred with the help of two forks.
- Return shredded beef to pot and stir into remaining sauce, simmering for another 10 minutes to absorb flavors.
- Serve hot, accompanied by farofa and rice, if desired.
Chef's tips
- Shred the meat while it is still hot with the help of two firm forks to facilitate the separation of the fibers.
- Remove the bay leaves from the pan before mixing the shredded meat back into the reduced broth.
- If the broth is too thin after opening the pressure cooker, boil over high heat for a few minutes before returning the meat.
Variations
- Pulled pork with dark beer: replace half of the cooking water with a can of stout beer.
- Citrus version: add the juice of two freshly squeezed oranges along with the broth and bay leaves.
- Pulled pork sandwich: assemble the meat on crispy French bread with vinaigrette and melted processed cheese.
Substitutions
- Pork shoulder can be replaced by boneless pork leg, pork collar, or pork loin with bacon.
- Traditional barbecue sauce can be replaced by tomato sauce seasoned with smoked paprika and vinegar.
- Cumin powder can be swapped for fresh nutmeg zest or freshly ground coriander seeds.
How to store
Store in a sealed container in the refrigerator for up to 4 days. Reheat in the pan over low heat with two tablespoons of filtered water to restore the fluidity of the meat sauce.
Can it be frozen?
Freeze with the sauce for up to 90 days at 18°C below zero in sealed containers. Thaw under refrigeration and reheat in the pan over low heat until gently boiling.
What to serve with
Serve accompanied by white rice, crispy buttered corn farofa, carioca beans, and thinly sliced collard greens sautéed in garlic. Excellent also for filling French bread and tortillas.
Frequently asked questions
Can I prepare this recipe in a regular pot without pressure?
Yes, in a conventional pot with a sealed lid and very low heat, the meat will take between 2 and a half to 3 hours of slow cooking, and hot water should be added periodically so as not to burn the bottom.
How to remove excess fat from the broth before shredding?
When opening the pot, use a ladle to collect the layer of oil that rises to the surface of the broth. You can also chill the broth; the fat hardens on top and is easily removed with a spoon.
How long does pork take in a common pressure cooker?
In a traditional domestic pressure cooker, large pieces of chuck roast or pork leg take about 50 to 60 minutes on low heat after reaching pressure to reach the exact point of falling apart easily.
Does the pork leg meat get dry after being shredded?
The leg is a leaner cut than the shoulder. To keep it moist, return the shredded meat to the pan with the barbecue sauce and reduced broth, cooking for 10 minutes to reabsorb the liquids.
