Pulled Pork - T-Fal P31052 Guia Del Usuario

PULLED PORK

Serves: 12-18
2
Setting :
Pressure Cooking Time: 45 min
INGREDIENTS
4 tablespoons olive oil, 2 large onions, cut in half and then in ¼" slices, 4 garlic
cloves, diced, ½ cup packed brown sugar, ¼ cup chili powder, 4 tsp. ground
cumin, salt and pepper to taste, 1 (6-pound) boneless pork roast cut into large
cubes, 1/2 cups cider vinegar, plus extra as needed, 1 cup chicken broth, 1 cup
ketchup, 12-18 hamburger buns or Portuguese rolls.
DIRECTIONS
Heat the oil in the pressure canner over medium heat. Add the onion and garlic;
cook for 3 minutes.
Add all other ingredients, except rolls, stir until combined and cook for 45 minutes.
Remove pork and place on a platter and cover with foil for about 15-20 minutes
before shredding with two forks.
Add some of the gravy so the pork does not get dry. Serve on buns.
SAUERBRATEN
Serves: 10-12
2
Setting :
Pressure Cooking Time: 1 hour
INGREDIENTS
2 cups water, 1 cup red wine vinegar, ½ cup brown sugar, packed, 2 teaspoons
ground cloves, 4 teaspoons of salt, 6-8 lbs of chuck or rump roast, salt & pepper
to taste, 6 tablespoons vegetable oil, 5 large carrots, coarsely chopped, 5 ribs
celery, coarsely chopped, 3 large onions, coarsely chopped, 3 cloves garlic,
peeled and crushed, 2 bay leaves, 2 cups finely crushed gingersnap cookies.
DIRECTIONS
Combine water, vinegar, red wine vinegar, sugar, ground cloves and salt. Set aside.
Salt and pepper the meat to taste.
Heat the oil in the pressure cooker over medium heat. Brown meat on all sides.
Add the carrots, celery, onions, garlic, bay leaves. Pour the mixture that was set
aside over the meat. Stir to combine. Cover and bring to pressure. Lower heat
to stabilize pressure and cook for 1 hour. Let sit for 15 minutes and then release
pressure. Open and remove lid. Discard bay leaves.
18