One of our favourite things to eat is pulled pork, made in our pressure cooker. Here’s Erin’s highly variable recipe for Cast Iron Pulled Pork.
Take 1 large pork butt roast. It doesn’t matter if it’s still frozen, or perhaps it does, but Erin has no idea because it’s always still frozen.
Put the roast in the pressure cooker with some variation on these ingredients:
– fried onions and/or garlic
– half a bottle of BBQ sauce
– molasses (not very much)
– garam masala, fried in a bit of coconut oil
– tomato sauce
– water to bring the level of liquid up to almost cover.
Pressure on high cook for half an hour. Open the cooker and cut the pork up into chunks (maybe a couple of inches?) so it cooks faster.
Pressure cook for another half an hour.
Take pork out, skim the fat off the cooking sauce as much as possible. Mix about half and half cooking sauce with barbeque sauce to make the pulled pork the right consistency. Heat it all up together, and pull the pork apart into pieces in the warmed sauce.
Enjoy, either on rice, or on toasted buns, with cole slaw (or crunchy raw cabbage) on the side.