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Sunday, January 4, 2015

BBQ PULLED PORK - PRESSURE COOKER RECIPE

BBQ PULLED PORK 
PRESSURE COOKER RECIPE

With my Pressure Cooker recipes getting tens of thousands of hits on the blog, I decided to add a few posts over the Holidays.  Once again I pulled out my Bob Warden "Great Food Fast" cookbook and flipped through the pages.  The Perfected Pulled Pork recipe caught my eye because I was given a bottle of Williams Sonoma Pulled Pork Starter as part of a Christmas gift.  When I saw that the pork cooked for 100 minutes vs 12-18 hours in the smoker I decided to give it a try and use the bottle of sauce we were given for Christmas.  Went to the market and found the perfect 4.8 pound Pork Shoulder that was actually on sale.  I had all of the other ingredients at home so the rest was pretty easy.  Just needed to follow the recipe. .  That I did and the result was a Perfected Pulled Pork that was moist and delicious.  The Pork literally fell off the bone when it came out of the Pressure Cooker.  Easily shredded by using two forks.   Note: I did not use the Liquid Smoke because I forgot to buy it while at the store.  Did not really miss the flavor but may try it the next time I make this recipe.
This is a pretty fast and easy Pulled Pork recipe that I highly recommend.  Note:  While this recipe cooks a perfect pulled pork I would not recommend using the Williams Sonoma Pulled Pork Starter Sauce.  The sauce is very tangy.  Too much vinegar and no sweetness.  Next time I will use a good BBQ Sauce instead.  You can purchase the Bob Warden cookbook on Amazon via link below:
http://www.amazon.com/Presents-Wardens-Ultimate-Pressure-Recipes/dp/1934193798

PERFECTED PULLED PORK RECIPE FROM BOB WARDEN'S "GREAT FOOD FAST" COOKBOOK
PORK SHOULDER, CHICKEN BROTH, PULLED PORK SAUCE, CIDER VINEGAR, CHILI POWDER,
PAPRIKA, DRY MUSTARD AND BROWN SUGAR.  PLUS SALT AND PEPPER.
4.8 POUND PORK SHOULDER
PORK SHOULDER WITH BONE 
CUT INTO TWO INCH PIECES AS BEST I COULD
DRY RUB - BROWN SUGAR, CHILI POWDER, PAPRIKA, DRY MUSTARD, SALT AND PEPPER
COATED ALL SIDES OF PORK WITH THE DRY RUB
SET COOKER ON BROWN AND HEAT UP
ADD OIL TO COOKER AND HEAT UNTIL SIZZLING
ADD PORK WITH DRY RUB TO THE PRESSURE COOKER
BROWN PORK ON BOTH SIDES
TWO CUPS CHICKEN STOCK
ADD TWO CUPS OF CHICKEN STOCK AND CIDER VINEGAR TO COOKER
BROWNED PORK, CHICKEN STOCK AND CIDER VINEGAR IN THE COOKER
SET ON HIGH AND COOK FOR 100 MINUTES
AFTER 100 MINUTES THE PORK IS FULLY COOKED AND FALLING OFF THE BONES
REMOVED PORK FROM PRESSURE COOKER
MEAT WAS FALLING OFF THE BONE
PORK IS MOIST AND SHREDS EASILY
SHREDDED THE PORK WITH TWO FORKS
REMOVED COOKING LIQUID FROM PRESSURE COOKER
SET PRESSURE COOKER ON BROWN AND HEAT UP 
WILLIAMS SONOMA PULLED PORK SAUCE
POUR BOTTLE OF SAUCE INTO PRESSURE COOKER 
SAUCE CAME TO A BOIL AND THEN I ADDED THE PULLED PORK 
PULLED PORK ADDED TO SAUCE
PERFECTED BBQ PULLED PORK IS READY 


BBQ PULLED PORK SANDWICH COOKED IN PRESSURE COOKER

FOLLOW THIS RECIPE FOR A GREAT PULLED PORK SANDWICH

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