Instant One-Pot Meals (Countryman Press, 2017) by Laura Arnold has outrageously easy recipes, designed for the 7-in-1 electric pressure cooker, that will make homemade weeknight meals a reality.
Use this pulled pork to make a sandwich or as a topping on your favorite nachos or even in tacos! Forget watching the Dutch oven on the stove or in the oven, just place the meat in your pressure cooker, walk away, and come back to tender, juicy, and delicious pulled pork!
- 1 (4-pound) boneless pork shoulder, fat trimmed
- 2 tablespoons brown sugar
- 1 1/2 tablespoons chili powder
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 2 teaspoons freshly ground black pepper
- 2 teaspoons kosher salt
- 2 tablespoons olive oil
- 1 cup beef stock
- 6–8 hamburger buns, warmed, to serve
- For the Barbecue Sauce
- 2 tablespoons olive oil
- 1 onion, small diced
- 2 cloves garlic, minced
- 1/2 cup water
- 1 tablespoon honey
- 1 teaspoon Worcestershire sauce
- 1/3 cup apple cider vinegar
- 1/2 cup ketchup
- 1 tablespoon Dijon mustard
- Follow the method below. In step 2, add 2 cups of beef stock to the bottom of the pressure cooker after searing the pork. Once the lid is secure, select the Slow Cook high setting and cook for 6 to 7 hours or until the meat is tender enough to shred. Remove the meat from the pressure cooker and shred while the sauce is simmering.
- Make the Pulled Pork Put the pork shoulder against the grain into three or four pieces to fit inside the pressure cooker. Combine all the spices in a small bowl. Rub all over the pork shoulder and allow to sit at room temperature for 30 minutes. (Preferably, rub, cover with plastic, and refrigerate for a few hours or up to overnight. Bring the pork to room temperature 30 minutes prior to cooking.)
- Select the Sauté setting and heat the olive oil. Sear the pieces of pork on all sides until browned. Add the beef stock, scraping up the browned bits from the bottom of the pan. Secure the lid and cook on Manual with high pressure for 55 minutes. Allow to naturally release for 10 minutes, then quick release. Remove the pork and shred with a fork. Discard the broth and wipe out the pot.
- Make the Barbecue Sauce Return the pressure cooker to the Sauté setting and add the olive oil. Add the onion and garlic and cook until almost translucent, about 4 minutes. Add the water, honey, Worcestershire sauce, vinegar, ketchup, and mustard and simmer until thickened, 5 to 7 minutes. Serve the sauce over the shredded meat or mix the meat and sauce together and serve on buns.
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Excerpted from Instant One-Pot Meals, © by Laura Arnold, photography by The Countryman Press, used with permission from The Countryman Press.