Pulled Pork in Wolfgang Puck Pressure Cooker
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Yields:
-
15 sandwiches
- Serves:
- 15-20
ingredients
- 2267.96 g country-style pork ribs, cut into large pieces to fit into cooker (see note below)
- salt and pepper
- 4.92-14.78 4.92-14.78 ml cajun seasoning or 4.92-14.78 ml chili powder
- 473.18 ml chicken broth
- 118.29 118.29 ml dry sherry or 118.29 ml dry marsala wine
- 2 (1133.98 g) bottle barbecue sauce, premium quality
directions
- Season meat with salt and pepper, if your rub doesn't contain it.
- Rub meat on all sides with your chosen seasoning.
- Let stand under refrigeration for at least 30 minutes, or up to 60 minutes.
- Brown meat in large pan on top of the stove.
- Deglaze the pan with water or wine. Pour into cooker.
- Transfer meat to cooker.
- Add the entire can of chicken broth.
- Put on lid and set to seal.
- Select meat function, and set timer on cooker to 60 minutes.
- Unplug cooker at end of cooking time.
- Open lid when pressure has dropped, as per instruction manual.
- Leave liquid in cooker.
- Remove pork and shred.
- Return pork to cooker.
- Mix well with liquid in cooker.
- Add 1 to 2 20-ounce bottles of premium quality barbecue sauce, depending on consistency desired.
- Mix well.
- Plug cooker in, and set to warm function.
- Put on glass cover and let stand for at least 15 minutes.
- Yield: About 15 to 20 generous sandwiches.
- NOTE: "Country style pork ribs" really aren't ribs at all. They're cut from the pork shoulder and are much more affordable.