Challenge From Tommy (TMB)

[LostArrow]

Tommy said this “ No way would I enjoy a pressure cooked butt” in response to a post comparing a butt cooked on a BGE vs an Instant Pot.
Well I’ve never cooked pulled pork in a pressure cooker BUT I’m going to attempt it for tonight !
Just started, 3.5 lbs pork shoulder.
Instant Pot
Wright’s hickory liquid smoke
Pork Barrel BBQ rub
Dreamland BBQ sauce ( vinegar based)
Corky’s BBQ sauce ( tomato based)
Serving tonight to my wife who will think it’s one of my vacuum sealed butts I’ve reheated & I’ll find out how she likes it.

https://imgur.com/gallery/xPoL2

[smokeasaurus]

This should be interesting.

[Pam Gould]

How much liquid smoke? it doesn't take much..only difference will be the bark.  watching...☆´¯`•.¸¸. ི♥ྀ.

[bamabob]

There's a BBQ joint not far from the house here in South Alabama.  When it first opened I got a pulled pork sandwich and thought it was okay, good & moist, a little smokey which seemed to come mainly from the sauce, but no bark.  Went around back and saw no pit, smoker or woodpile.  Concluded it was cooked in crock pots, probably with liquid smoke.

Now they have a gas fired commercial smoker with a pile of hickory & pecan out back.  Pulled pork is more genuine now, has bark mixed in, authentic smoke flavor and overall better than when they were first getting started.

BUTT.........there was nothing really wrong with the original version, still tasty, just different.  When making a sandwich I usually put some cole slaw on it, sauce and the pork.  Served like that I think many would choose the crock pot version over the pit version.

Interested in your wife's opinion.

[Tailgating is my game]

There's a BBQ joint not far from the house here in South Alabama.  When it first opened I got a pulled pork sandwich and thought it was okay, good & moist, a little smokey which seemed to come mainly from the sauce, but no bark.  Went around back and saw no pit, smoker or woodpile.  Concluded it was cooked in crock pots, probably with liquid smoke.

Now they have a gas fired commercial smoker with a pile of hickory & pecan out back.  Pulled pork is more genuine now, has bark mixed in, authentic smoke flavor and overall better than when they were first getting started.

BUTT.........there was nothing really wrong with the original version, still tasty, just different.  When making a sandwich I usually put some cole slaw on it, sauce and the pork.  Served like that I think many would choose the crock pot version over the pit version.

Interested in your wife's opinion.

As A yankee I second this lol...watching also

[LostArrow]

Alright finished eating!
Cooked under pressure for 30 minutes, not done, another 30 & slightly overdone....45-50 should be good.
Seasoned with 2 tbsp of rub & total of 2 tsp of liquid smoke. Added 1/2 tsp at a time & tasted.
Well really pretty good. Very tender & juicy. Mild smoke flavor ( it’s easy to ruin food with liquid smoke so I’m very cautious) The rub lent a mild salty & just a little heat flavor.
The visual appeal was inferior to pit smoked meat.
My wife didn’t notice the difference till I told her.
https://imgur.com/a/22ZPP

Will I do again? Probably not, when I smoke butts I usually cook several & freeze several 3 lb 90% cooked sections that can simply be finished in oven on a grill or in a crockpot.
That’s probably easier than this.
If you don’t have a smoker this is an acceptable alternative good enough that even Tommy would eat

[Tailgating is my game]

Alright finished eating!
Cooked under pressure for 30 minutes, not done, another 30 & slightly overdone....45-50 should be good.
Seasoned with 2 tbsp of rub & total of 2 tsp of liquid smoke. Added 1/2 tsp at a time & tasted.
Well really pretty good. Very tender & juicy. Mild smoke flavor ( it’s easy to ruin food with liquid smoke so I’m very cautious) The rub lent a mild salty & just a little heat flavor.
The visual appeal was inferior to pit smoked meat.
My wife didn’t notice the difference till I told her.
https://imgur.com/a/22ZPP

Will I do again? Probably not, when I smoke butts I usually cook several & freeze several 3 lb 90% cooked sections that can simply be finished in oven on a grill or in a crockpot.
That’s probably easier than this.
If you don’t have a smoker this is an acceptable alternative good enough that even Tommy would eat

Thanks for your review my wife does it in the crockpot but I am not a) a big PP fan or a big b) Smoke fan so I will eat it lol

[teesquare]

There's a BBQ joint not far from the house here in South Alabama.  When it first opened I got a pulled pork sandwich and thought it was okay, good & moist, a little smokey which seemed to come mainly from the sauce, but no bark.  Went around back and saw no pit, smoker or woodpile.  Concluded it was cooked in crock pots, probably with liquid smoke.

Now they have a gas fired commercial smoker with a pile of hickory & pecan out back.  Pulled pork is more genuine now, has bark mixed in, authentic smoke flavor and overall better than when they were first getting started.

BUTT.........there was nothing really wrong with the original version, still tasty, just different.  When making a sandwich I usually put some cole slaw on it, sauce and the pork.  Served like that I think many would choose the crock pot version over the pit version.

Interested in your wife's opinion.

As A yankee I second this lol...watching also

Well...Lost Arrow is a Yankee too...he lives on the North side of Jackson Mississippi....

[Ka Honu]

... good enough that even Tommy would eat...

Not sure how great a recommendation that is; remember, Tommy thinks you can make barbecue in a Big Easy.

Having said that, I've tried it and it is an acceptable alternative if you're pressed for time and absolutely have to have pulled pork.

Just sayin'...

Hints: Cut the butt into large pieces, add rub, and brown on the Sauté setting before turning on the pressure. I use some seasoned chicken stock to deglaze the pan and provide the amount of liquid required to pressure cook (BBQ sauce on the side when served if anybody wants it).

[bamabob]

The visual appeal was inferior to pit smoked meat.
My wife didn’t notice the difference till I told her.
https://imgur.com/a/22ZPP

That sandwich looks mighty fine to me.  That plate of grub would hit the spot right about now.

I ate at a pretty large BBQ joint in Hamilton, Ohio a few years back.  No pit, no smoker, but it had all the atmosphere of a Southern BBQ restaurant.  The sides were good, the pulled pork was slow cooked somehow, ribs were baked and broiled.  They probably did everything in ovens and pressure cookers.
Not bad really.  But I'll take the real deal if I had a choice.

[smokeasaurus]

Great experiment. I for one if Jack Frost is acting up have no problems crock-pot or air fry cooking (the days of bundling up and sitting outside all night are over) but whenever possible give me Smoke..................lots of clean blue smoke..............

[Tailgating is my game]

There's a BBQ joint not far from the house here in South Alabama.  When it first opened I got a pulled pork sandwich and thought it was okay, good & moist, a little smokey which seemed to come mainly from the sauce, but no bark.  Went around back and saw no pit, smoker or woodpile.  Concluded it was cooked in crock pots, probably with liquid smoke.

Now they have a gas fired commercial smoker with a pile of hickory & pecan out back.  Pulled pork is more genuine now, has bark mixed in, authentic smoke flavor and overall better than when they were first getting started.

BUTT.........there was nothing really wrong with the original version, still tasty, just different.  When making a sandwich I usually put some cole slaw on it, sauce and the pork.  Served like that I think many would choose the crock pot version over the pit version.

Interested in your wife's opinion.

As A yankee I second this lol...watching also

Well...Lost Arrow is a Yankee too...he lives on the North side of Jackson Mississippi....

No No No Tee......I am a Yankee because of where I live......I hate the Yankee BB team.........GO Cardinals. Wow I don't want others to think I have pinstripes on   In fact many people from other parts of the country think if you have stripes on & were born in NY that you are a Yankee fan or live on Rikers Island

[Tailgating is my game]

(the days of bundling up and sitting outside all night are over)

Smoke I found this old picture of you in the files. ...Bundling up??? 

[Pam Gould]

... good enough that even Tommy would eat...

Not sure how great a recommendation that is; remember, Tommy thinks you can make barbecue in a Big Easy.

Having said that, I've tried it and it is an acceptable alternative if you're pressed for time and absolutely have to have pulled pork.

Just sayin'...

Hints: Cut the butt into large pieces, add rub, and brown on the Sauté setting before turning on the pressure. I use some seasoned chicken stock to deglaze the pan and provide the amount of liquid required to pressure cook (BBQ sauce on the side when served if anybody wants it).

This the way to do it..big chunks..your gonna pull it anyways..just sayin  .☆´¯`•.¸¸. ི♥ྀ.

[TentHunteR]

Great experiment, John!  Thanks for posting the results.


I have to admit that I've eaten some dang tasty pulled pork that was cooked (by others) in pressure or slow cookers over the years.   However, I do prefer pulled pork from a smoker... even if it is from Tommy's BEESR!