How about this for fall comfort food? Barbeque pulled pork! And remember: no steam, no hissing and no smells…Made in Germany!
Cooking, Part 1:
1. Cut pork into fist-sized chunks or smaller. In a large bowl, season the pork generously with the rub consisting of brown sugar, salt, pepper, cayenne pepper, and garlic powder. Pork can marinate overnight in the refrigerator, if desired.
2. Heat the pressure cooker on high and add oil.
3. Add pork and sear on all sides.
4. Once seared, add the beef broth, liquid smoke, and onion.
5. Close the pressure cooker and keep on high heat.
Cooking, Part 2 (pressure cooking):
1. The oxygen escapes out of the valve and the Euromatic valve closes.
2. The indicator rod will start to rise. If using a gas or induction stove, reduce heat to low when 2 white rings are visible. If using an electric stove, reduce heat to low when 1 white ring shows (because the heat of the stove will make the indicator rod continue to ride to the 2nd pressure setting).
3. Set the kitchen timer to 20 minutes.
4. Quick release the pressure cooker by either running it under cold water until all pressure has escaped or by manually pushing the release on the handle.
5. Carefully open the lid. Remove pork and pull apart while hot with two forks.
6. Serve the BBQ sauce and bread (bbq pulled pork sandwich) or with tortillas and salsa (carnitas). Enjoy!
- Pork shoulder (also sound as "pork butt")
- Cooking oil or olive oil
- ½ cup beef broth
- 1 tbsp liquid smoke
- 3/4 cup brown sugar
- 2 tsp. salt
- 1 tsp. pepper
- 1 tsp. cayenne pepper
- 1 tsp.garlic pepper
- 1 onion, cut in half