Pulled Pork Under Pressure – Power Pressure Cooker XL – BBQFOOD4U


Welcome to BBQFOOD4U the backyard BBQ show I’m Jason King today
I’m going to show you how to make pulled pork hot and fast let’s get started I’m
starting with the port of boutros to just under five pounds this is cut from
the shoulder of the pic take a little bit of flying good corner oh this is
care smoke import growth you want to find more information about this could
have BBQ’s 3.com after trying to get photographs the poor get a non-smoker fired up like a belief that put the lid
that it could work both smoke away from my temperatures hit a hundred and sixty
degrees countries like this where you run into
the stall these sorts of sweat and shrinking temperature plateau sometimes so a lot of people do they
support in their braces now let’s try something I don’t think anyone seen
before this is our pressure cooker Xcel place for both in here don’t use the
power pressure-cooker Xcel it’s really easy to slip degree comes supplied with
the unit based on the bottom and had two cups of the mosque sauce here’s the ingredients position into the bombing

30 comments on “Pulled Pork Under Pressure – Power Pressure Cooker XL – BBQFOOD4U”

  1. Ray Mack's Kitchen and Grill says:

    Looks good…

  2. ExtraFluffy&Lit says:

    LOOKS GOOD TFS!!=)

  3. SmokeyGoodness says:

    These pressure cookers seem to be all the rage lately. I guess I'll have to jump on this train!

  4. FitAngie says:

    Wow that shredded apart so easily. Those pressure cookers seem to do everything. Looks wonderful

  5. Fernbark Frist says:

    Cool vid, but not only have a lot of people seen this before, but the company that makes your pressure cooker put out a video a year ago showing pulled pork in that same unit. They didn't smoke it first, so I am sure yours is much better.

  6. Smoking Bullet BBQ says:

    Great technique, I'm loving that mop sauce as well!

  7. Derrick Orlando says:

    Thanks for taking the time to make this video. I've been watching your channel over the last year and you do a great job.

  8. TheWolfePit says:

    Nothing at all wrong with this nice short cut!! Awesome Jason!

  9. Get Out and Grill! says:

    Great idea using a pressure cooker. Cut the time in half. Great job Kinger

  10. Tom's Test Kitchen says:

    Great job Kinger, never thought I'd see you use a pressure cooker but that rocked.

  11. Smoked Reb BBQ says:

    Good thinking, amazing what those things can do. For a lot of cooks once you hit that stall you'll wrap it and then leave it in the foil for the remainder of the cook. So it might feel wrong finishing the pork butt in the cooker but its still getting the same amount of smoke and cooks in only 6 hours. Great job!

  12. CareyP1972 says:

    Sometimes you have to improvise when you are short on time. Sweet!!

  13. michael landry says:

    Excellent Jason, I need one of those pressure cookers.

  14. BigMeat Sunday says:

    Always wanted to try this, that and a brisket in my 27 QT AllAmerican (fuckya) canner… LOL great look butt brother man, great work !

  15. GQue BBQ says:

    Kingers smok'n pork rubbed looked good!I like you got some smoke on it first before putting in the pressure cooker…I thought at first it was going straight into the pressure cooker. Thanks for showing me something I have never seen before – Sandwich looked GREAT! – Nice job BBQFOOD4U!!

  16. Bad Beast Barbecue says:

    That is a great idea, you get the smoke flavor from the smoker and then the tenderness and speed cooking of the pressure cooker. I will have to try this technique out….Great video!

  17. T-ROY COOKS says:

    Great idea to hurry up a cook Kinger. That pulled pork looked outstanding bro!!

  18. Vlog Epicness says:

    New subscriber. Welcome to the group.

  19. LumberjackPa says:

    Beats eight to ten hours on the grill. Thanks for sharing.

  20. COOK WITH MEAT says:

    Great methode, Jason! Love the idea of smoking prior "cooking"!!!

  21. mixwell1983 says:

    Ive actually thought if this method to save time and charcoal. Smoke 3-4 hrs and pc until tender. Didnt have time to smoke mine today but rubbed it down and PC 1 hr but my shoulder was 6+ pounds and while outside was tender once i cut away (yes it wouldnt shred) got near the bone and it was the consistany of tough porkchop so after shedding some of the outter tender parts i threw it all back in for another 45 mins. Ive yet to open itt and see if the meat near the bone is tender. I know its cooked but is it tender and shreddable. Has the collegen broken down yet

  22. TheDigihax says:

    That's the pressure cooker that I have also, I love this thing man thnx for the video…

  23. Cinthia Walker says:

    OMG!!! I think I'm in LOVE….with your pork butt!!! 😉 That has my mouth watering!! Looks sooo yummy!! I can't wait to try it..Thanks for sharing..

  24. Bryan Bartlett says:

    I liked your video a lot. You engage your audience well; you don't bore them with inconsequential details and your final product looks fabulous. I'm going to use these two cooking techniques today, as a matter of fact. Thanks for the inspiration.

  25. Karl Miller says:

    Great idea combo. Smoker and then pressure cooker.
    Thanx

  26. Dennis Morris says:

    Ur not a real navy seal…

  27. The Real Joey B says:

    Interesting, am watching an info commercial on these things….was thinking of doing the same thing with various meets….

  28. Andrew Jackson says:

    What a great idea!!! I love that you try different stuff. So many get caught up in the "this is how we have always done it" mentality. You deserve more subs!!

  29. Andrew Jackson says:

    I am doing this x3 for my oldest sons graduation! This looks so good I cant control myself!!

  30. Hulet Baker says:

    I've made a few pulled pork meals using your pressure cooker method. Everyone thinks I'm a grill master now! I was wondering if you've tried this method with other cuts of meat. I think I'm going to try your homemade bacon next. Thanks for the videos!

Leave a Reply

Your email address will not be published. Required fields are marked *