Cooking Instructions
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Step 1
Cut the
Pork Shoulder (3.7 lb)
in half and use the
Vegetable Oil (2 Tbsp)
to brown on both sides in the pot, about 3 minutes per side.
Step 2
Take out the pork and combine
Barbecue Sauce (2 cups)
and
Water (1/2 cup)
in the pot, bringing it to a boil.
Step 3
Add pork, seal the pressure cooker, and set to high pressure cooking for 75 minutes at low heat after pressure has been reached.
Step 4
Allow the pressure cooker to depressurize naturally, about 15 to 20 minutes. Once the pressure valve has dropped, remove the lid carefully. Take out pork and set aside.
Step 5
Strain the juices from the pot, resrving 1/2 cup. Rip apart the pork using forks.
Step 6
Stir the remaining cup of BBQ sauce and reserved 1/2 cup juices to the pot, and mix while bringing to a boil. Add pulled pork and stir well.
Step 7
Simmer for a few minutes.
Step 8
Put on a crusty roll or French baguette as an open faced sandwich, or panini or other bread for a regular sandwich, adding more BBQ sauce if desired. Or, use as a topping on hot rice.
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