Lean Pulled Pork From A Pressure Cooker Recipe 55 Food

PRESSURE COOKER PULLED PORK SANDWICHES

Steps:

• Heat an electric pressure cooker on the saute mode. When hot, add half of the olive oil. Add half of the pork along with half of the salt, chili powder, black pepper, garlic powder and onion powder. Saute until the meat is very crisp and brown, about 10 minutes. Set the meat aside on a plate. Add the remaining olive oil, meat, salt, chili powder, black pepper, garlic powder and onion powder and cook until the meat is crisp and brown, another 10 minutes.
• Add the first half of the meat back to the pressure cooker. Add the garlic and onions and cook, stirring, for 2 minutes. Pour in the chicken stock. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual for 40 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, release the rest of the steam using quick release.
• Remove the lid from the pressure cooker. Remove the pork and onions to a baking sheet. Shred the pork with 2 forks, pour over the barbecue sauce and toss to coat. Serve with the buns and Pickled Jalapenos and Onions.
• If not serving right away, transfer to a 9-by-13-inch disposable aluminum pan, cover with foil and keep warm in the oven at 300 degrees F until ready to serve.
• Put the jalapenos and red onions in a 16-ounce wide-mouth mason jar.
• In a small saucepan, combine the vinegar, sugar, salt and 1 cup water. Bring to a boil, stirring until the sugar and salt are dissolved.
• Pour the hot liquid over the veggies in the jar, screw on the lid and set aside. When it has cooled to room temperature, transfer the jar to the fridge to chill for a minimum of an hour, which will allow the vegetables to pickle. The pickles will last in the fridge for 3 days. Serve them on pulled pork sandwiches.

PRESSURE COOKER PULLED PORK (PORK BUTT)

Steps:

• If necessary, cut pork butt into pieces so it will fit into pressure cooker.
• Rub with spices.
• Place in pressure cooker; add water until just covered.
• Don't over-fill pressure cooker; check owner's manual if you're unsure.
• Bring to pressure; reduce heat and cook 1 hour.
• Allow 15 minutes natural pressure release: DO NOT rush this.
• Take meat out of cooking liquid. Reserve cooking liquid.
• Shred meat with two forks. Add barbecue sauce; add extra seasonings as desired. Add a little cooking liquid back in if you feel it's too dry.

PRESSURE COOKER PULLED PORK

Steps:

• Cut pork into 2-3 inch chunks.
• Sprinkle dry rub over all, and refrigerate at least 2 hours, or overnight.
• Add liquid smoke and chicken broth to cooker.
• Place seasoned pork chunks on top of liquid,as separated from each other as much as possible.
• Pour No Cook BBQ sauce over top, (#473481) secure lid.
• For Wolfgang Puck cooker, select meat function, and set timer for 60 minutes.
• Let pressure release naturally. Be patient, this is a must.
• For all other cookers, follow instruction manual.
• If additional time is needed, adjust accordingly.
• Remove meat from cooker and shred.
• Return meat to cooker, stir, and keep warm at least 15 minutes.
• Note; The amount of chicken broth needed, will depend on the size of your pressure cooker. Mine is a 4 qt You'll want enough liquid to keep pork from burning, but it does not need to cover pork, because the BBQ sauce breaks down.

PRESSURE COOKER PULLED PORK

Steps:

• Rub Pulled Pork Dry Rub: Mix all the dry rub ingredients and rub it all over the pork shoulder picnic pieces. Then, put the pork shoulder picnic in the fridge for 30 minutes to overnight.
• Heat up Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button). Make sure your pot is as hot as it can be when you place the pork shoulder meat into the pot (Instant Pot: wait until the indicator says HOT).
• Optional Step - Brown Pork Shoulder (See Tips): Add 1 tbsp (15 ml) olive oil into the pot. Ensure to coat the oil over the whole bottom of the pot. Add the pork shoulder pieces into the pot. Brown the pork shoulder on all sides. Remove and set aside.
• Add BBQ Sauce and Deglaze: Pour in half of the Pulled Pork BBQ Sauce and deglaze the bottom of the pot. Then, add in the remaining BBQ sauce mixture.
• Pressure Cook Pork Shoulder (See Tips): Place all the pork shoulder pieces into the pot. If you left the skin on, make sure the skin side is facing up. Close lid and pressure cook at High Pressure for 60 minutes (see notes). Turn off the heat and fully Natural Release (roughly 15 minutes).
• Fork Tender Check: Open the lid carefully. Take one piece of pork shoulder out and see if you can shred through the meat easily with two forks. If it is not fork-tender, cook for an additional 10 to 20 minutes at High Pressure, fully Natural Release.
• Shred Pork & De-Fat the Sauce: Use some cool Pulled Pork Shredder Claws or two regular forks to shred the pork shoulder meat. Use a fat separator to separate the fat from the BBQ sauce.
• Season, Reduce, Serve: Reduce the BBQ sauce to your desired thickness. Taste the BBQ sauce and add in additional brown sugar or kosher salt if desired. Place the pulled pork back into the BBQ sauce. Mix well and serve!

LEAN PULLED PORK FROM A PRESSURE COOKER RECIPE - (5/5)

Steps:

• In a 6-quart pressure cooker, brown the pork tenderloin in the olive oil over medium-high heat. Add the onion and garlic, and sauté until softened. Add the remaining ingredients and mix to combine. Bring to a boil, cover the pressure cooker and bring to pressure. Cook for 45 minutes at 15 psi. Release the pressure and, using two forks, pull the pork into shreds. Toss the shredded pork in the pan drippings, if desired. Serve hot on rolls.

PRESSURE COOKER PULLED PORK

Steps:

• Trim the pork shoulder of any excess fat.
• In a small bowl combine the paprika, brown sugar, salt, pepper, coriander, onion powder, garlic powder, and cinnamon, if using. Rub the mixture all over the pork.
• Combine the vinegar, water, and crushed red pepper. Pour the mixture into the pressure cooker insert.
• Place the pork roast in the pressure cooker. Set the pressure cooker to cook at high pressure for 80 minutes.
• Turn off the machine or unplug to keep it from going to the "keep warm" setting; let the machine pressure fall to normal naturally, about 20 to 25 minutes (see your pressure cooker manufacturer's instructions for specific guidelines).
• Strain the liquids into a fat separator, or strain into a bowl and skim the fat off the top.
• Shred or chop the pork; add the liquids back into the pork and stir to blend.
• Serve the pork on toasted or warmed split buns with your family's favorite sides for barbecue.

PULLED PORK IN WOLFGANG PUCK PRESSURE COOKER

Steps:

• Season meat with salt and pepper, if your rub doesn't contain it.
• Rub meat on all sides with your chosen seasoning.
• Let stand under refrigeration for at least 30 minutes, or up to 60 minutes.
• Brown meat in large pan on top of the stove.
• Deglaze the pan with water or wine. Pour into cooker.
• Transfer meat to cooker.
• Add the entire can of chicken broth.
• Put on lid and set to seal.
• Select meat function, and set timer on cooker to 60 minutes.
• Unplug cooker at end of cooking time.
• Open lid when pressure has dropped, as per instruction manual.
• Leave liquid in cooker.
• Remove pork and shred.
• Return pork to cooker.
• Mix well with liquid in cooker.
• Add 1 to 2 20-ounce bottles of premium quality barbecue sauce, depending on consistency desired.
• Mix well.
• Plug cooker in, and set to warm function.
• Put on glass cover and let stand for at least 15 minutes.
• Yield: About 15 to 20 generous sandwiches.
• NOTE: "Country style pork ribs" really aren't ribs at all. They're cut from the pork shoulder and are much more affordable.

PULLED PORK SANDWICHES - PRESSURE COOKER

Steps:

• Place pork in the cooking pot and set to "Brown." Saute the pork, turning until the pork is browned on all sides.
• Add the beef broth, water, salt, pepper, and onions, and set to high pressure (80kpa). Cook for 45 minutes. Use quick-release method to release the pressure.
• Remove lid and check that the internal temperature of the pork is 170-175 degrees F. If not, bring to high pressure again and cook an additional 5-10 minutes.
• Remove pork and pull apart into shreds, using two forks. Discard remaining liquid from pot.
• Place the tomato sauce, mustard, brown sugar, and worcestershire in cooking pot and set to "Brown." Stir and cook 4-5 minutes or until warmed throughout and sugar is melted. Add pork, mix with sauce and heat through.
• Spoon pork and sauce onto sandwich buns and serve.

PRESSURE COOKER PORK LOIN

Steps:

• Prepare the pork loin by rubbing in the Italian Seasoning and crushed garlic. Heat the oil in the pressure cooker and put in a few of the onion pieces to flavor the oil leaving it just long enough to soften slightly, then remove it and set aside. Brown the roast on all sides and both ends. Remove to extra plate so that you can add 2/3rds of the chicken broth scraping the bottom of the pan to get up all the good bits; add the trivet and return the roast, fat side up. Add the onion. Pressure cook for 1 hour; remove from heat and let it the pressure come down on its own.
• Remove the roast and onions to a serving dish and tent with foil to rest for 15 minutes. In the meantime, mix the cold water and corn starch in a mixing cup or small bowl (I like to add a little pepper here). Remove the trivet from pot, add the rest of the chicken broth and bring to a boil. Add the water/corn starch mixture to the pot and remove from heat. This makes a wonderful gravy for the roast.