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30
Pork Barbecue
Makes 5 cups pulled pork
½ tablespoon vegetable oil
4 pounds country style spare ribs or
pork shoulder slices
1 large onion, peeled and sliced
½ cup cider vinegar
2 tablespoons brown sugar
1 teaspoon salt
½ teaspoon freshly ground black
pepper
2 cups barbecue sauce (homemade or
purchased)
Add oil to cooking pot of the Cuisinart
™
Electric Pressure Cooker and select
Browning. When oil is hot, add pork and
brown well on all sides in several batches.
Add onion, vinegar, brown sugar, salt and
pepper to cooking pot along with the
browned pork and any juices that may have
accumulated. Cover and lock lid in place.
Select High Pressure and set timer for 45
minutes. When audible beep sounds, allow
pressure to release naturally. Turn off.
Remove lid, tilting away from you to allow
steam to disperse. Allow pork to cool in
cooking liquid. When cool enough to handle,
remove pork from bones, discard bones and
pork fat. Strain cooking liquid, reserving
½ cup.
Place pork in cooking pot with barbecue
sauce and reserved ½ cup cooking liquid.
Cover and lock lid in place. Select Low
Pressure and set timer for 3 minutes. When
audible beep sounds, use Quick Pressure
Release to release Pressure. Remove lid,
tilting away from you to allow steam to
disperse. Serve hot. May be served on sliced
buns for a sandwich.
Nutritional information per serving (½ cup):
Calories 326 (49% from fat) • carb. 11g • pro. 31g
• fat 18g • sat. fat 7g • chol. 107mg • sod. 411mg
• calc. 28mg • fiber 1g
Sausages with Peppers
& Onions
Serve with cooked pasta, or warmed
“hero,” “hoagie,” or “grinder” rolls to
make sandwiches.
Makes 8 generous servings
1 tablespoon good quality olive oil
3 pounds Italian sausage, 1 inch
thick, 4 inches long, sweet or hot
3 cups sliced green bell pepper
(2 x ½-inch slices)
3 cups sliced red bell pepper
(2 x ½-inch slices
2 cups sliced onions (½-inch thick
vertical slices)
2 cloves garlic, peeled and chopped
1 tablespoon Italian herb blend
½ cup low-sodium chicken broth or
stock
Add olive oil to cooking pot of the Cuisinart
™
Electric Pressure Cooker. Select Browning.
When hot, add sausages, about 1 pound at
a time – do not overcrowd – and brown on
all sides, about 3 to 5 minutes. Remove and
reserve each batch on a platter as they are
browned.
Add peppers, onions, garlic and Italian herbs
to the pot. Stir for 2 to 3 minutes. Stir in
chicken stock and cook for 1 minute. Return
the sausages and any accumulated juices to
the cooking pot. Stir gently to mix in with the
onions and peppers. Cover and lock lid in
place. Select High Pressure and set timer for
4 minutes. When audible beep sounds use
Quick Pressure Release to release pressure.
Remove lid carefully, tilting away from you to
allow steam to disperse.
Leave uncovered on Keep Warm until ready
to serve.
Nutritional information per serving:
Calories 487 (68% from fat) • carb. 11g • pro. 28g
• fat 36g • sat. fat 12g • chol. 105mg • sod. 1268mg
• calc. 59mg • fiber 2g
Corned Beef with
Vegetables
Makes 6 servings
1
3- to 4-pound corned beef brisket
with spice pack*
1 cup chopped onion
2 ribs celery, including leaves, cut
into 2-inch lengths
1½ cups water
¼ cup orange marmalade
¼ cup Dijon-style mustard
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