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4 slices bacon, chopped
1 (4 pound) pork shoulder roast
salt and freshly ground black pepper
1 onion, finely chopped
3 cloves garlic, minced
½ teaspoon smoked paprika
½ teaspoon Ancho chili powder (slightly sweet and smoky, but you can use any)
½ teaspoon dry mustard powder
¼ teaspoon cayenne pepper
1 cup ketchup
1 tablespoon tomato paste
2 tablespoons brown sugar
¼ cup apple cider vinegar
1 teaspoon salt
½ cup beef or chicken stock
BBQ Pulled Pork
Directions
1. Pre-heat the pressure cooker using the BROWN setting.
2. Add the bacon to the cooker and cook until the bacon is crispy. Remove the bacon with a slotted
spoon and set aside for another use. Season the pork roast with salt and pepper and then brown on
all sides in the bacon fat. Remove to a side plate.
3. Add the onion and garlic to the cooker and cook for 4 to 5 minutes. Add the dry spices and
continue to cook for a minute. Add the remaining ingredients except for the pork roast, stirring well
to combine. Return the pork roast to the cooker and lock the lid in place.
4. Pressure cook on HIGH for 45 minutes.
5. Let the pressure drop NATURALLY and carefully remove the lid. Remove the pork to a resting plate
and loosely tent with foil. When the pork has rested for about 10 to 15 minutes, shred the meat
using two forks. Combine the shredded meat with as much sauce as you like. Save any remaining
sauce for another use or serve at the table. Serve on large soft rolls with a salad or coleslaw.
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Serves 8 to 10
Summary of Contents for K41143
Page 1: ...Pressure Cooker Recipes ...
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