Irresistible BBQ Pulled Pork with Tangy Sauce

Sticky, tangy barbecue sauce clinging to tender pulled pork. The aroma thick and rich, spices sneaking through the steam as the pork shreds apart, bits of sweet and heat playing on the tongue. That deep, smoky bite softened by a syrupy sauce. A bit messy maybe, sauce everywhere, fingers too. But that’s the point.

Why You’ll Crave It

• Quick pressure cooker magic—pork done in just over an hour, no babysitting smoke rings.
• Balanced tang and sweet—vinegar, brown sugar, plus a kick from chipotle flakes instead of chili powder.
• Uses pantry staples with a twist—hello, molasses swapped in for Worcestershire for depth.
• Plays nice with any carb—cornbread, buns, even polenta or simple rice.

Quick dinners that feel like a feast? Yes, please.

What You’ll Need

• Ketchup: about 160 ml, thick and tomatoey, just under a cup
• Apple cider vinegar: 70 ml, a bit more tang than usual
• Brown sugar: 45 grams, lightly packed, for that caramel touch
• Dijon mustard: 25 ml, sharp and bright, near 2 tablespoons
• Molasses: 40 ml, rich and dark, swapping the Worcestershire for depth
• Chipotle chili flakes: 20 ml, smoky heat replacing the chili seasoning
• Onion powder: 12 ml, just a little more punch
• Tabasco sauce: 5 ml, roughly a teaspoon, for that vinegar kick
• Garlic powder: 4 ml, around three-quarter teaspoon
• Pork shoulder roast: 1.5 kg, boneless without skin, cut into 7 chunks
• Salt & pepper: to taste, because seasoning rules

Easy How-To

Sauce first, then meat

Dump ketchup, vinegar, brown sugar, mustard, molasses, chipotle flakes, onion and garlic powders, plus Tabasco into the pressure cooker bowl. Mix it all up until kind of shiny and sticky. Add the pork chunks, make sure each is bathed nicely in the sauce. Sprinkle salt and pepper over top because bland meat is boring.

Pressure cook and chill

Lock the lid, select the Meat setting or manual high pressure, and dial in 45 minutes—give or take a smidge. When it’s done, let it naturally release pressure, about 20 minutes. No rushing here. Then take off the lid carefully, the steam will bite.

Shred and reduce

Grab the pork pieces out, place on a plate or in a bowl. Using two forks, pull the meat apart, chunks and strands. Toss any obvious fatty bits away. Switch the cooker to Sauté mode and let the cooking liquid simmer until it reduces by half, maybe 15 or 25 minutes, thick and syrupy.

Bring it all together

Pour this sticky sauce back over the shredded pork, stir to coat every last strand. Taste it, add salt or a pinch more heat if it’s feeling shy. Done.

Good to Know

• Molasses adds a darker sweetness and complexity—try it swapped in instead of regular Worcestershire.
• Pressure cooker times might vary—with bigger chunks, add a couple minutes, smaller may need less.
• Natural pressure release keeps meat tender, fast release toughens it up; patience pays off.

Serving Ideas

• Tuck into soft hamburger buns for classic BBQ sliders.
• Serve alongside creamy polenta to soak up the sauce.
• On top of warm cornbread, butter melting in, simple and satisfying.

Top Tricks

• Trim visible fat from the shoulder first, but keep some for moisture and flavor.
• Give sauce a quick taste before pressure cooking—balance acid and sugar now or tweak at the end.
• Let sauce reduce slowly on sauté mode, stirring occasionally to avoid burning.

Frequently Asked Questions

Can I use a different cut of pork?

Sure, Boston butt works well, also pork picnic shoulder if your butcher has it. Just adjust cooking times slightly if it’s denser or bigger chunks.

What if I don’t have molasses?

You can swap back to Worcestershire sauce or dark corn syrup. Molasses brings that robust, slightly bitter sweet note, but alternatives work fine for quick fixes.

Can I make this ahead of time?

Absolutely. Make the pork a day before, store in the fridge. Reheat gently on low, add a splash of water if sauce’s gotten too thick. Pulled pork actually deepens flavors the next day.