You’re Pulling My Pork! Pressure Cooker Recipe
Servings Prep Time
6-8 1/2 hour
Cook Time Passive Time
45 minunder pressure 15 minslow release
Servings Prep Time
6-8 1/2 hour
Cook Time Passive Time
45 minunder pressure 15 minslow release
Ingredients
Liquid Ingredients
Instructions
  1. Cut the pork into four pieces. Use a glass dish to contain the spice mix and rubbed the spices all over each piece coating every side.
  2. Add liquid ingredients to pressure cooker and nestle pork into bottom of pot.
  3. Seal cooker, turn heat to med-high. Reduce to med-low once up to pressure (the red ball will drop and steam will start to escape). Cook for 45 minutes.
  4. Remove the VARDESATTA from the burner, let it naturally reduce in pressure for 15 minutes (slow release method), then removed the lid. It’s always a good idea to wear an oven mitt when releasing the lid, regardless of whether you use the slow or quick release method in your recipes. The steam can be extremely hot!
  5. After only just an hour, the pork comes out fork tender and ready to shred into porky deliciousness! Remove the pieces to a clean glass dish, leaving the liquid behind (you don’t want to reuse the dish that had raw meat in it). Shred the pork with two forks.
  6. Put the VARDESATTA back onto the burner and use it just like a regular pot allowing the liquid to reduce. Reduce sauce for 15 minutes on medium-high heat, stirring occasionally. Pour reduced sauce over pork, mix well and serve on buns.
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