Recipes

[Chicagoan]

I have posted this recipe in the past and thought I would re-post for new PC cooks. I put my PC on the patio deck to cook and release the steam.

Pulled Pork

3 lb. pork roast – Pork Butt/Boston Butt/Pork shoulder (all is the same cut of pork)

2 T. olive oil
1 onion, finely diced
2 cloves garlic, minced
1 c. ketchup
2 T. brown sugar
2 T. Worcestershire sauce
2 T. apple cider vinegar
1/4 c. dry mustard
1/4 c. chili powder
1 tsp. salt
1 tsp. pepper
1/4 c. water

In a 6 quart pressure cooker,

brown the pork roast 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.

Stabilize the cooker and cook for 45 minutes.

Slow release the pressure and, using two forks, pull the pork into shreds.

If desired, adjust the seasonings and return the meat to high pressure for 10 minutes.

Serve hot on rolls.

note: also good served with cole slaw on top of the pork sandwich.