PRESSURE COOKER PULLED PORK SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Heat an electric pressure cooker on the saute mode. When hot, add half of the olive oil. Add half of the pork along with half of the salt, chili powder, black pepper, garlic powder and onion powder. Saute until the meat is very crisp and brown, about 10 minutes. Set the meat aside on a plate. Add the remaining olive oil, meat, salt, chili powder, black pepper, garlic powder and onion powder and cook until the meat is crisp and brown, another 10 minutes.
- Add the first half of the meat back to the pressure cooker. Add the garlic and onions and cook, stirring, for 2 minutes. Pour in the chicken stock. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual for 40 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, release the rest of the steam using quick release.
- Remove the lid from the pressure cooker. Remove the pork and onions to a baking sheet. Shred the pork with 2 forks, pour over the barbecue sauce and toss to coat. Serve with the buns and Pickled Jalapenos and Onions.
- If not serving right away, transfer to a 9-by-13-inch disposable aluminum pan, cover with foil and keep warm in the oven at 300 degrees F until ready to serve.
- Put the jalapenos and red onions in a 16-ounce wide-mouth mason jar.
- In a small saucepan, combine the vinegar, sugar, salt and 1 cup water. Bring to a boil, stirring until the sugar and salt are dissolved.
- Pour the hot liquid over the veggies in the jar, screw on the lid and set aside. When it has cooled to room temperature, transfer the jar to the fridge to chill for a minimum of an hour, which will allow the vegetables to pickle. The pickles will last in the fridge for 3 days. Serve them on pulled pork sandwiches.
PRESSURE COOKER SPICY PORK SHOULDER
You can make this spicy pork in a 6- to 8-quart electric pressure cooker if you're in a hurry, or in a slow cooker if you're not. In either case, you'll get tender bits of meat covered in a chile-flavored barbecue sauce that's just slightly sweet. (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time. Stovetop pressure cookers tend to cook at a slightly higher pressure, so food cooks more quickly.) Gochujang, a pungent Korean chile paste, and gochugaru, Korean chile flakes, is available at Asian markets and specialty shops, or see the ingredient list for substitutions. Serve the pork over rice or in slider rolls, topped with crunchy pickled sesame cucumbers and a little kimchi, if you want to spice things up. And, while you can make this from start to finish in an afternoon, you can also make this in stages a few days ahead, if that's easier.
Provided by Melissa Clark
Categories dinner, lunch, roasts, soups and stews, main course
Time 3h
Yield 10 servings
Number Of Ingredients 26
Steps:
- To prepare pork, combine garlic, brown sugar, chile flakes, salt and pepper. Rub marinade all over pork. If you have time, cover and refrigerate for 1 hour to up to 24 hours. Otherwise, proceed with recipe.
- Set electric pressure cooker to sauté (or use a large skillet). Add pork in batches and sear until browned all over, about 2 minutes per side. Add 3/4 cup water to pot (or to skillet to deglaze, then move to pot), cover, and set to cook for 90 minutes on high pressure. Or cook in a slow cooker for 5 to 7 hours until tender.
- While pork cooks, prepare sauce: In a small pot, warm peanut oil over medium heat. Add garlic and ginger, and sauté until fragrant, 1 to 2 minutes. Add remaining ingredients and bring to a simmer. Cook until thickened, 1 to 2 minutes. Set sauce aside. (It can be made up to 1 week ahead and stored in the refrigerator.)
- Manually release steam. Let pork cool until you can handle it, then shred it into bite-size pieces. Pork can be made to this point up to 3 days ahead.
- While pork cools, strain liquid from bottom of pot. Pour off fat (or chill liquid, then scoop off solidified fat with a spoon). Reserve.
- Prepare cucumbers: In a small bowl, combine all ingredients except sesame seeds, and let sit, tossing one or twice, for at least 20 minutes. Stir in sesame seeds.
- When ready to serve, heat broiler. Toss pork with sauce and 1 to 2 tablespoons cooking liquid - just enough so pork is evenly coated but not wet or runny. Spread mixture on a rimmed baking sheet, and broil until crisped on top, 2 to 3 minutes; it will char in places, and that's fine.
- Serve pork over rice or on slider rolls, with cucumbers and kimchi, if desired.
PRESSURE-COOKER CUBAN PULLED PORK SANDWICHES
I lived in Florida for a while and loved the pork served there, so I went about making it for myself! The flavorful meat makes amazing Cuban sandwiches, but you can use it in traditional pulled pork sandwiches and tacos, too. -Lacie Griffin, Austin, Texas
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Cut pork into 2-in.-thick pieces; season with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown pork in batches, removing from pressure cooker., Add orange and lime juices, stirring to scrape browned bits from bottom of cooker. Add garlic, rum if desired, coriander, white pepper and cayenne pepper. Return pork and any collected juices to cooker. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Remove roast; when cool enough to handle, shred with 2 forks. Remove 1 cup cooking liquid from cooker; add to pork and toss together., Cut each loaf of bread in half lengthwise. If desired, spread mustard over cut sides of bread. Layer bottom halves of bread with pickles, pork, ham and cheese. Replace tops. Cut each loaf into 8 slices.
Nutrition Facts : Calories 573 calories, Fat 28g fat (12g saturated fat), Cholesterol 126mg cholesterol, Sodium 1240mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 2g fiber), Protein 45g protein.
PRESSURE COOKER PULLED PORK
This recipe is for the Wolfgang Puck electric pressure cooker, but can be modified for your own cooker, per your instruction manuel. This recipe also calls for my No Cook BBQ sauce #473481, which is very thick, and will break down as it cooks with the meat, hence the need for only 1 cup of broth. Can use pork shoulder or butt. Please read 'Note' at bottom of directions. Prep time does not include refridgerator dry rub standing time.
Provided by arroz241_11561377
Categories One Dish Meal
Time 1h15m
Yield 15-20 sandwiches, 15-20 serving(s)
Number Of Ingredients 11
Steps:
- Cut pork into 2-3 inch chunks.
- Sprinkle dry rub over all, and refrigerate at least 2 hours, or overnight.
- Add liquid smoke and chicken broth to cooker.
- Place seasoned pork chunks on top of liquid,as separated from each other as much as possible.
- Pour No Cook BBQ sauce over top, (#473481) secure lid.
- For Wolfgang Puck cooker, select meat function, and set timer for 60 minutes.
- Let pressure release naturally. Be patient, this is a must.
- For all other cookers, follow instruction manual.
- If additional time is needed, adjust accordingly.
- Remove meat from cooker and shred.
- Return meat to cooker, stir, and keep warm at least 15 minutes.
- Note; The amount of chicken broth needed, will depend on the size of your pressure cooker. Mine is a 4 qt You'll want enough liquid to keep pork from burning, but it does not need to cover pork, because the BBQ sauce breaks down.
Nutrition Facts : Calories 612.1, Fat 41, SaturatedFat 14.2, Cholesterol 165.7, Sodium 804, Carbohydrate 13.3, Fiber 0.6, Sugar 8.8, Protein 44
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EASY INSTANT POT/PRESSURE COOKER PULLED PORK RECIPE
From easyanddelish.com
5/5 (2)Total Time 2 hrs 15 minsCategory Main CourseCalories 329 per serving
- Select the sauté function to preheat a 6-quart pressure cooker. When hot, pour in 1 ½ tablespoons of oil and brown half of the pork on both sides, about 3 minutes per side. Repeat the process with the other half of the oil and pork. Transfer the pork to a platter.
- Add ¾ cup of barbecue sauce, the soy sauce, and broth to the bowl of the pressure cooker and stir to combine. Add the browned pork and any pork juices. Lock the lid in place. Select high pressure, close the pressure release valve, and set the cooking time for 75 minutes.
- Allow the pressure to release naturally, which will take about 20 minutes. Remove the lid, transfer the pork to a large bowl or platter, and shred it using two forks. Discard any excess fat. Strain the cooking liquid, reserving ½ cup.
- Put the shredded pork back into the pressure cooker with the remaining ¾ cup of barbecue sauce and the reserved ½ cup of cooking liquid. Stir, then select the sauté function and bring it to a simmer for about 5 minutes, stirring often.
INSTANT POT PULLED PORK - PRESSURE COOK RECIPES
From pressurecookrecipes.com
5/5 (46)Total Time 1 hr 35 minsCategory Appetizer, Brunch, Dinner, LunchCalories 294 per serving
- Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
- Brown Pork Shoulder: Generously season the pork shoulder with kosher salt & ground black pepper. Add 1 tbsp (15ml) of peanut oil in the pot. Ensure to coat oil over whole bottom of the pot. Add in the seasoned pork shoulder, then let it brown for exactly 6 minutes on each side (don’t need to keep flipping the meat). Remove and set aside to rest for 5 minutes on a chopping board.
- Create Chicken Stock Mixture: While the pork shoulder is browning in the pressure cooker, mix 1 tbsp (15g) Dijon mustard, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15ml) regular soy sauce, ¼ cup (63ml) maple syrup, and 1/3 cup (83ml) unsalted chicken stock in a large glass measuring cup.
- Sauté Onions & Garlic: If necessary, pour another tbsp (15ml) of peanut oil in your pressure cooker. Add in the sliced onions and sauté for 1 – 2 minutes. Season with a pinch of kosher salt and ground black pepper. Add in the minced garlic and sauté until fragrant (about 30 seconds).
IRRESISTIBLE PRESSURE COOKER PULLED PORK | TESTED BY AMY …
From pressurecookrecipes.com
5/5 (76)Calories 428 per servingCategory Dinner, Lunch
- Rub Pulled Pork Dry Rub: Mix all the dry rub ingredients and rub it all over the pork shoulder picnic pieces. Then, put the pork shoulder picnic in the fridge for 30 minutes to overnight.
- Heat up Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button). Make sure your pot is as hot as it can be when you place the pork shoulder meat into the pot (Instant Pot: wait until the indicator says HOT).
- Optional Step - Brown Pork Shoulder (See Tips): Add 1 tbsp (15 ml) olive oil into the pot. Ensure to coat the oil over the whole bottom of the pot. Add the pork shoulder pieces into the pot. Brown the pork shoulder on all sides. Remove and set aside.
- Add BBQ Sauce and Deglaze: Pour in half of the Pulled Pork BBQ Sauce and deglaze the bottom of the pot. Then, add in the remaining BBQ sauce mixture.
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