You’re Pulling My Pork! Pressure Cooker Recipe
We’re not pulling your leg when it comes to loving our pressure cooker (but we are pulling something): we love that the VARDESATTA saves us both time and money in the kitchen! As you saw in my earlier post on the VARDESATTA , Craig and I have been busy developing some recipes for the pressure cooker and today we’re providing you with our recipe for pulled pork.
This recipe cooks up tender and moist in only one hour!
- 4 pounds pork shoulder
- 2 tbsp paprika
- 2 tbsp chili
- ½ tsp cumin
- ½ tsp coriander
- 1/4 tsp cayenne
- 1 tsp mustard
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 3/4 cup apple cider vinegar
- ½ cup water
- ½ cup ketchup
- ½ tsp liquid smoke
- 3 tsp honey; non pasteurized
Cut pork into 4 pieces. Mix dry spices and rub into each piece of pork.
Add liquid ingredients to pressure cooker and nestle pork into bottom of pot.
Seal cooker, turn heat to medium-high. Reduce to medium-low once up to pressure (red ball will drop and steam will start to escape). Cook for 45 minutes. Remove from heat for 15 minutes. Then quick release.
Take pork out of VARDESATTA and shred with two forks; leave sauce behind.
Reduce sauce for 15 minutes on medium-high heat, stirring occasionally. Pour reduced sauce over pork, mix well and serve on buns.
Store leftovers in a FORTROLIG container in fridge. You may want to add some additional BBQ sauce if you find the sauce has soaked into the meat when reheating.
The VARDESATTA is ready to cook another day…