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14
Recipes
Pulled Pork
Serves 8
• 1 (6 - 8 lbs.) bone-in pork butt or shoulder roast, fat cap trimmed
Spicy Chili Rub
• 1 tablespoon ground black pepper
• 1 - 2 teaspoons cayenne pepper
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 tablespoons dark brown sugar
• 1 tablespoon dried oregano
• 3 tablespoonspaprika
• 2 tablespoons table salt
• 1 tablespoon granulated sugar
• 1 tablespoon ground white pepper
• 1 - 2 cups barbeque sauce, to serve
1. If necessary, cut pork roast into pieces to t.
Coat pork roast / pieces with Spicy Chili Rub.
2. Add meat to Pressure Cooker. BROWN meat on all sides.
3. Add just enough water to cover the meat.
4. Add cover and lock into position.
5. Cook on MEAT, 1.00 hours.
6. Allow Pressure Cooker to advance to WARM for 10 minutes.
7. RELEASE steam.
8. Drain off juices, reserving about 2 cups.
9. After cooking, as soon as the meat is cool enough to handle, “pull” the pork. Using 2 forks or
yourngers, separate roast into muscle sections, remove fat, and tear meat into thin shreds.
10. Place shredded meat in large bowl; toss with 1 cup barbecue sauce, adding reserved liquid
untildesired consistency is reached.
11. Remaining barbeque sauce can be served separately.
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