Recipes and Cooking One-Pot Cuban-Style Barbecue Pulled Pork 4.0 (1) Add your rating & review Choose how long dinner cooks tonight with our instructions to make this mouthwatering pulled pork in the slow cooker or pressure cooker. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Published on April 22, 2020 Print Rate It Share Share Tweet Pin Email Photo: Adam Albright Prep Time: 15 mins Slow Cook Time: 10 hrs Bring To Pressure Time: 20 mins Pressure Cook Time: 35 mins Release Pressure Time: 15 mins Total Time: 11 hrs 25 mins Servings: 6 Yield: 3 cups pulled pork Jump to Nutrition Facts Ingredients 2 - 2 ½ pound boneless pork shoulder roast, trimmed of fat and cut into large chunks 1 medium onion, chopped (1 cup) 1 8 ounce can tomato sauce 6 cloves garlic, minced 2 tablespoon molasses 2 tablespoon vinegar 2 tablespoon coarse grain brown mustard 1 teaspoon dried oregano, crushed ½ teaspoon ground cumin ¼ cup dill or sweet pickle relish 6 - 8 hoagie buns, split and toasted Mayonniase Pickle slices (optional) Directions Fast 35 minute cook time: Place roast and onion in a 4- to 6-qt. electric or stove-top pressure cooker. In a medium bowl combine the next eight ingredients (through relish). Pour over meat and onion in cooker. Set an electric cooker on high pressure to cook 35 minutes. For a stove-top cooker, bring up to pressure over medium-high; reduce heat enough to maintain steady (but not excessive) pressure. Cook 35 minutes. Remove from heat. Allow pressure to release naturally 15 minutes. Release any remaining pressure. Open lid carefully. Slow 10 hour low or 5 hour high cook time In a 4- to 5-qt. slow cooker place roast and onion. In a medium bowl combine the next eight ingredients (through relish). Pour over meat and onion in cooker. Cover and cook on low 10 to 11 hours or on high 5 to 6 hours. To Serve: Remove meat from cooker, reserving liquid. Using 2 forks, shred meat. Add enough of the cooking liquid to meat to moisten. Serve in buns with mayonnaise and, if desired, pickle slices. Rate it Print Nutrition Facts (per serving) 638 Calories 26g Fat 46g Carbs 49g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 638 % Daily Value * Total Fat 26g 33% Saturated Fat 7g 35% Cholesterol 147mg 49% Sodium 1008mg 44% Total Carbohydrate 46g 17% Total Sugars 10g Protein 49g Vitamin C 10.9mg 55% Calcium 151mg 12% Iron 5mg 28% Potassium 800mg 17% Folate, total 97.2mcg Vitamin B-12 1.2mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.