22
3
garlic cloves, peeled and finely
chopped
1
fresh rosemary sprig
¼
cup (60ml) fresh lemon juice
½
cup (125ml) chicken broth, low
sodium
1
teaspoon (5ml) lemon zest
6
thin slices lemon
chopped rosemary for garnish
(optional)
1. Put the oil into the cooking pot of the
Multicooker set to Brown/Sauté at 400°F
(200ºC).
2. Season the chicken thighs on both
sides with ½ teaspoon of salt and all of
the pepper. Dredge the chicken thighs in
flour to lightly coat.
3. Once unit has preheated, put the
chicken, skin side down, into the cooking
pot. Brown on both sides, about 10
minutes per side. Remove and reserve.
4. Reduce heat to 350°F (180ºC). Sauté
onion and garlic for 4 to 5 minutes until
softened.
Stir in the rosemary sprig and remaining
½ teaspoon of salt. Add the lemon juice,
scraping up any brown bits that may
remain on the cooking surface with a
wooden spoon. Let juice come to a boil
and reduce by half, about 30 seconds.
Add the chicken broth and lemon zest
and let come to
a boil.
5. Nestle the browned chicken thighs in
the onion mixture. Place lemon slices on
top of the chicken.
6. Switch unit to Slow Cook on Low for
5 hours. Cover and cook until thighs are
very tender.
7. When time has expired, unit will switch
to Keep Warm. Garnish with the chopped
rosemary if desired. Serve immediately in
shallow bowls with rice or mashed
potatoes.
Nutritional information per serving:
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Pulled Pork
A great component to any game day spread
– be it sliders, tacos or on top of white rice.
Settings: Brown/Sauté
Slow
Cook
Makes 8 to 12 servings
Dry Barbecue Rub:
¼
cup (60ml) packed light brown sugar
3
tablespoons (45ml) chili powder
2
teaspoons (10ml) Cajun seasoning
1
teaspoon (5ml) smoked paprika
1
teaspoon (5ml) kosher salt
1
teaspoon (5ml) freshly ground black
pepper
5 to 6 pounds (2.3-2.7kg) whole pork
shoulder
(bone-in)
Barbecue Sauce:
1
teaspoon (5ml) olive oil
1
medium onion, peeled and sliced
6
garlic cloves, peeled and finely
chopped
1
teaspoon (5ml) Worcestershire
sauce
1
cup (250ml) chicken broth, reduced
sodium
½
cup (125ml) chili sauce (such as
Heinz)
¼
cup (60ml) cider vinegar
¼
cup (60ml) molasses
2
tablespoons (30ml) tomato paste
1
tablespoon (15ml) light brown sugar
1
teaspoon (5ml) instant espresso
powder
1. Mix the rub ingredients together in a
small bowl. Rub all over the pork
shoulder and allow to marinate in a large
baking pan or
in a 2-gallon (7.6L) resealable bag in the
refrigerator overnight.
2. After the pork has marinated, put the
oil in the cooking pot of the Multicooker
set to Brown/Sauté at 400°F (200ºC).
Once unit has preheated, brown the pork
well on all sides, about 3 to 4 minutes
per side. Remove
and reserve.
