Electric Pressure Cooker Boston Butt
I know, I know, I use my Electric Pressure Cooker for everything. When I came up with my recipe for Electric Pressure Cooker Boston Butt it was an invention of necessity. I started out making my Smoked and Slow Cooked Boston Butt Pulled Pork Sandwiches for a get-together at my cousin's house. I had bought a Boston Butt yesterday spiced it up good and put it on the grill last night for several hours to get a smoky flavor. Then I transferred it to my slow cooker and set it on low for 12 hours.
When I woke up this morning, the house was not scented with the wonderful smell of slow roasting meat so I knew something was wrong. The light was on the front of the slow cooker but when I touched the sides it was barely warm. I tried using my meat thermometer to check the temp of the meat but it was not registering. I hate to waste food more than anything but because I have taken a Food Safety Course, I had to throw this one away.
If I was positively sure when the slow cooker stopped working, I might have used it but I was not taking any chances with my friends and families health. Luckily, even though it is Memorial Day, Johnson's Giant Foods (who sell the best meat in the area) was open. So, I went back and bought another one. I quickly spiced it and seared it in a cast-iron pan before placing it in my Electric Pressure Cooker for one hour. If you want to be the hit of your next family get-together, make my Electric Pressure Cooker Boston Butt. Serve with sides or my Best Ever Homemade Burger Buns.
Note: It was brought to my attention by one of my readers that I need to clarify the term Boston Butt. Boston Butt is the upper shoulder and front leg portion of a pig. It may or may not contain the blade bone.
Quick and Easy Electric Pressure Cooker Boston Butt
- 6 pound Boston Butt
- 2 - 3 Tablespoons Vegetable Oil
- 2 Tablespoons Salt
- ¼ Cup Brown Sugar
- 3 Tablespoons Onion Powder
- 1 Tablespoon Crushed Red Pepper
- 2 Tablespoons Garlic Powder
- 1 Tablespoon Chili Powder
- 1 Tablespoon Cumin
- 2 Tablespoons Smoked Paprika
- 1 Tablespoons Ground Oregano
- 1 Cup Dr. Pepper
- ¼ Cup Water
- 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.