Pulled Pork Sandwiches - Pressure Cooker |
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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I adapted this slightly from a recipe in Pressure Cooking! by Connie Neckels. The instructions are written for use with an electric pressure cooker. Ingredients:
2 lbs pork tenderloin |
2 cups beef broth |
1/2 cup water |
1 teaspoon salt |
1/2 teaspoon black pepper |
1/2 cup yellow onion, chopped |
16 ounces tomato sauce |
1 tablespoon spicy mustard |
2 tablespoons brown sugar |
1 tablespoon worcestershire sauce |
6 large sandwich buns |
Directions:
1. Place pork in the cooking pot and set to Brown. Saute the pork, turning until the pork is browned on all sides.
2. Add the beef broth, water, salt, pepper, and onions, and set to high pressure (80kpa). Cook for 45 minutes. Use quick-release method to release the pressure.
3. Remove lid and check that the internal temperature of the pork is 170-175 degrees F. If not, bring to high pressure again and cook an additional 5-10 minutes.
4. Remove pork and pull apart into shreds, using two forks. Discard remaining liquid from pot.
5. Place the tomato sauce, mustard, brown sugar, and worcestershire in cooking pot and set to Brown. Stir and cook 4-5 minutes or until warmed throughout and sugar is melted. Add pork, mix with sauce and heat through.
6. Spoon pork and sauce onto sandwich buns and serve.
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