Pressure Cooker Pulled Pork

A pressure cooker sure saves a lot of time and this recipe is full of flavour. The serve size will depend how big your piece of pork is and what else you wil serve with it. You can make it without using the liquid smoke but it definitely helps give it an authentic BBQ flavour.

 

Marinade

1-3 teaspoons dried chilli flakes

1 teaspoon ground coriander

1 teaspoon ground cumin

Juice of 1 lemon

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons brown sugar

2 cloves garlic, crushed

5 - 10 drops liquid smoke (depending on how strong it is)

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1-2kg piece of shoulder pork

2 tablespoons oil

2 onions, sliced

500ml low salt chicken stock

2-3 tablespoons BBQ sauce

 


 

 

Mix all the marinade ingredients together and rub into the pork and leave to marinate overnight or as long as possible.

Heat the pressure cooker to a medium heat and brown the pork on all sides until golden brown, then add the sliced onions  and cook for a few minutes before adding the chicken stock.

Position the lid on top of the pressure cooker and lock it into place. Set to high pressure. Bring up to pressure and maintain this pressure for 90 minutes. Remove from heat and allow the pressure to reduce naturally.

Remove meat from the pan and using two forks pull the pork apart until it is shredded and remove any bones and sinews. Stir through the BBQ sauce. With the remaining sauce return it to the heat and reduce the sauce until gravy like. This can be poured over the pork also for extra flavour.

 

For more recipes by Lisa Loveday buy her book here