Pressure Cooker Spicy Pulled Pork Recipe2017-12-05
- Yield : 8 serving plates
- Servings : 8-10
- Prep Time : 10m
- Cook Time : 1:20 h
- Ready In : 1:30 h
Pressure cooker spicy pulled pork recipe. Pork shoulder with spices cooked in stovetop pressure cooker. Very easy and delicious pork recipe. If you like to cook pork in pressure cooker, you may also like Dried Fruit-Laced Pulled Pork
Pressure Cooker Dried Fruit-Laced Pulled Pork Recipe
Ham with fruits and spices cooked in the stovetop pressure cooker.
makes 6 servings
Ingredients: 28 oz (840 ml) can whole tomatoes, drained, 1/2 cup (125 ml) whole-berry cranberry sauce, 1/4 cup brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon sweet paprika, 1 tablespoon Worcestershire sauce, 12/ teaspoon allspice, 1/2 teaspoon ground coriander, 1/2 teaspoon salt, 1/4 teaspoon ground cloves, 1/4 teaspoon celery seeds, 1/4 teaspoon dry mustard, 3 pounds (1.44 kg) skinless bone-in picnic ham, 2/3 cup dried apricots, 1/4 cup golden raisins
Instructions: In a large blender, combine the tomatoes, cranberry sauce, brown sugar, vinegar, paprika, Worcestershire sauce, allspice, coriander, salt, cloves, celery seeds, and dry mustard. Blend until smooth. Pour the mixture into a 6-quart (6 L) stovetop pressure cooker.
Add remaining ingredients. Turn the ham over several times to coat well, the position it so that the meat is mostly submerged in the sauce.
Close pressure cooker and lock the lid.Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 55 minutes ( if you use an electric pressure cooker, set the cooker at high pressure (9-11 psi) Set timer to cook at high pressure for 78 minutes).
Open the pressure cooker, using the Quick Release method. Transfer cooked ham to a cutting board. Let stand for at least 5 minutes. Slice the meat off the bone. discard the bone. Chop the ham into bite-sized bits.
Skim the sauce for surface fat. Stir pulled meat into the sauce. Serve hot.
Pressure Cooker Spicy Pulled Pork Recipe
- 2 tablespoons smoked paprika
- 2 tablespoons dark brown sugar
- 1 tablespoon ground cumin
- 2 teaspoons freshly ground black pepper
- 1/2 tablespoon dry mustard
- 1 teaspoon ground coriander
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 4 pounds 9about 2 kg) bone-in skinless pork shoulder
- 1½ cups (375 ml) amber lager beer
In a small bowl, combine all dry ingredients. Mix well.
Rub spicy mixture over the pork. Place seasoned pork in a 6-quart (6L) pressure cooker. Pour in the beer.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 60 minutes.
Open pressure cooker, using the Quick Release method. Transfer cooked pork to a large cutting board. Allow to stand at least 5 minutes.
Usin a spoon, skim as much fat off the sauce in the pot as possible. Set the pressure cooker back over medium-high heat. Bring the sauce to simmer, stirring occasionally, then continue to boil the sauce, stirring, until reduced by half, for about 8-10 minutes.
Using a two forks, shred the meat off the bones. Discard the bones, then pull any large chunks of pork apart with the forks. Stir the meat back into simmering sauce. Serve hot.
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