Sweet, smoky and fall-apart tender, this pressure cooker pulled beef (or pork) delivers all the flavour of a slow-cooked barbecue sandwich in a fraction of the time.

A pressure cooker makes short work of a dish that normally takes hours to break down tough connective tissues. Cooked in a fraction of the time with sweet, sticky barbecue sauce, the meat just needs to be pulled apart and served. You can even make it ahead or freeze a batch as a favour to your future self.

Ingredients for Pulled Beef or Pork

  • 1 tbsp canola or olive oil
  • 1 (3–4 lb) eye of round or top round beef roast, or pork shoulder
  • 1 onion, halved and thinly sliced
  • 1 cup beef stock
  • 1 cup bottled barbecue sauce
  • 1 tbsp brown sugar
  • 1 tbsp balsamic vinegar
  • 1 tbsp grainy mustard
  • Freshly ground black pepper, to taste

Directions for Pulled Beef or Pork

  1. In a heavy skillet, heat the oil over medium-high heat. Brown the roast on all sides.
  2. Transfer the roast to the pressure cooker. Add the onion, beef stock, barbecue sauce, brown sugar, balsamic vinegar, mustard and pepper. Cover and lock the lid. Bring the cooker to pressure according to the manufacturer's directions.
  3. Once at pressure, reduce the heat to medium-low, ensuring the pressure regulator remains active, and cook for 45 min.
  4. Remove from the heat and allow the pressure to release naturally. Once the pressure has fully dropped, remove the lid.
  5. Using two forks, shred the meat directly in the sauce. Toss to coat and serve on soft buns.

Storage and Freezing

Refrigerate: Store pulled beef or pork in an airtight container with the sauce for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of stock or water if needed.

Freeze: Let cool completely, then transfer to freezer-safe containers or resealable bags, including some of the sauce to keep the meat moist. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Make Ahead Tip: The flavour improves after a day in the fridge, making this a great recipe to prepare in advance for busy weeknights, potlucks or casual gatherings.

Nutrition Information

Per serving (based on 8 servings using a 3 lb beef roast):
404 calories, 23.6 g fat (10 g saturated fat, 11.6 g monounsaturated fat, 1.8 g polyunsaturated fat), 112 mg cholesterol, 14 g carbohydrate, 33.1 g protein, 0.4 g fibre.

Originally published in ParentsCanada magazine, February/March 2013.