Some pork recipes that use pressure cookers include Spanish braised pork and shredded pork. To make Spanish braised pork in a pressure cooker, begin by cutting a five pound piece of pork butt into cubes. Mix the cubes in a pressure cooker along with olive oil and minced onion.
Add garlic powder and paprika to the meat and stir to cover the cubes with the spices. Next, pour in 1/2 cup of lemon juice, two cups of red wine and two cups of chicken stock. Close the pressure cooker and turn up the heat to increase the pressure inside the cooker. Reduce the heat once the pressure has increased and cook the pork for 45 minutes. After the allotted time, release the pressure, turn off the heat and allow the meat to cool for 15 minutes.
To make shredded pork, brown the pork in the pressure cooker and then add enough water to cover the pieces. Close the pressure cooker and allow it to cook for 50 to 60 minutes on high pressure for an electric pressure cooker, or 45 minutes for a stove-top cooker. After the meat is done cooking, remove the cooker from the heat and release the pressure valve. Allow the meat to cool for 10 to 20 minutes and then transfer it to a cutting board. Pull the pork apart with two forks and serve.