Pressure Cooker: Pulled Pork
Although I am about three years into the love affair with my pressure cooker, I continue to be amazed by the fabulousness of the contraption. In my kitchen it has been nothing short of a game changer. (Instant Pot is my brand of choice - and I have a 6qt version, so the recipe below is adjusted for my size pot)
But today, I thought I'd loop you into a recipe for pulled pork that's so easy it may inspire you to have BBQ weekly. I found this in the fabulous Pressure Cooker Perfection by America's Test Kitchen which you should definitely own!
Here's what you need...
3 Tablespoons Packed Brown Sugar
2 Tablespoons Paprika (or Smoked Paprika if you want to amp up the smoky flavor)
2 Tablespoons Chili powder
2 teaspoons Ground Cumin
Salt & Pepper to taste
1 (4 pound) boneless Pork Butt Roast (Cut into 4 pieces for even cooking - don't buy )
3/4 cup Cider Vinegar
1/2 cup Ketchup
1/2 cup Water
1/2 teaspoon Liquid Smoke (THIS is the secret ingredient - don't skip!!!)
Hamburger buns if you want to make sandwich platters
As you can see, I need more Ketchup!
Mix the dry ingredients together and rub on all sides of the cut roast.Put all of the liquid ingredients directly into the pressure cooker.
The spices work their way through the meat, so be generous in how much you apply. When you're done, nestle them into the liquid (you didn't skip the liquid smoke, right??!)
Secure the lid on the pressure cooker and bring to high pressure for 45 minutes. Put your feet up and take a nap... dinner is on the way.
As soon as the 45 minutes is up, turn the cooker off (don't let it switch to the warming setting). Allow the pressure to come down naturally for 15 minutes. After 15 minutes release any remaining pressure and open the lid.
Remove the meat and let it cool in a bowl a bit before shredding. I think it's easiest to use a couple of forks. Shred into bite size pieces and throw out any remaining bits of fat you find.
Meanwhile, skim the fat from the liquid remaining in the pot and turn the instant pot to saute (your version may say browning) so the liquid can reduce into a concentrated goodness! Cook down so only a couple of cups remain and the sauce is thickened. This usually takes 20 minutes or so.
When the mixture is reduced season with extra salt and pepper, sugar, and/or vinegar to your palate's delight! (I skip the sugar, but you do you...)
Stir in one cup of the sauce with the shredded meat and have the remaining cup on the side.