For the 8th new recipe of 2016 we had Pressure Cooker Pulled Pork- and if you are still counting this should be the 4th new recipe for the pressure cooker.
There are only really 4 ingredients so there wasn't much room for me to not follow the recipe as it was written. With the exception that I seasoned the meat a little before tossing it in...does that count?
Ingredients
- 1 - 2 tablespoons vegetable oil
- 4 lbs. boneless pork shoulder, cut in two pieces
- 2 cups barbecue sauce, divided
- 1/2 cup water
Directions
- Select Browning and add oil to the cooking pot. When hot, brown pork on both sides, about 3 minutes per side. Brown each half of the roast separately. Remove to a platter when browned.
- Add 1 cup barbecue sauce and 1/2 cup water to the cooking pot. Stir to combine. Add browned pork and any accumulated juices to the pot.
- Select High Pressure and set the timer for 75 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release to release pressure (this took approximately 20 minutes). When valve drops carefully remove lid. Carefully remove the meat from the pressure cooker and shred with two forks, discard excess fat as you shredded. (You can also use your stand mixer to shredded the pork.)
- Strain cooking liquid, reserving 1/2 cup. (I used a fat separator to separate fat from the juices.)
- Place shredded pork in the cooking pot with remaining 1 cup barbecue sauce and reserved 1/2 cup cooking liquid. Stir to combine and bring to a simmer, stirring frequently.
- Serve on toasted rolls with additional barbecue sauce if desired.
I guess I did do a few things different... let's see...
I seasoned the pork before browning
Added more than 1/2 cup of water & more sauce to the pot
We also did not do step 4 and 5. After shredding we ate it on toast and added more sauce to the sandwich- not mixing it all up beforehand. We were gifted some Heinz 57 Sauce from Pops and it was really good on the pork!
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