Pulled Pork In Wolfgang Puck Pressure Cooker Recipes

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.

Steps:

• 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.

Steps:

• Mix the garlic and onion powders, smoked paprika, salt and pepper in a large bowl. Add the pork and turn to coat in the spice mix. Put the oil in a 6- or 8-quart electric pressure cooker and turn on the sauté setting to warm the oil. (Use the "normal" heat setting if your pressure cooker has that option.) Working in batches, add the pork and brown on two sides, about 2 minutes per side. If the bottom of the pan gets too dark or you get a "hot" or "burn" warning, turn the heat down to "less," if your pot has that option, or turn it off entirely and allow the pork to continue searing. Turn it back on if the pot cools too much.
• Add the onion to the pot. Add the soda and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes. Open the lid. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl. Using two forks, coarsely shred the meat. Add 1/2 cup barbecue sauce and a few spoonfuls of the cooking liquid to moisten. (Discard remaining cooking liquid.) Taste and add salt, pepper, hot sauce, and more barbecue sauce as you like. Serve with soft rolls and extra sauce on the side.