Pressure Cooker Pulled Pork Over Oven Fries

Adapted from

  • 1 tablespoon vegetable oil
    3 to 3 1/2 pounds boneless pork shoulder, trimmed and cut into 3-inch pieces
  • 1 (14- to 15-ounce) can diced tomatoes
  • 1/2 cup water
  • 1 medium onion, coarsely chopped
  • 3 cloves garlic
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon packed brown sugar
  • 2 1/2 tablespoons adobo seasoning (I skip this)
  • 1/2 teaspoon salt (I use 1 teaspoon)
  • 1/4 teaspoon black pepper
  • 2 tablespoons tomato paste

Either place the pork in the cold pot or beat heat the oil in over medium heat and brown pork pieces on two sides.

Add tomatoes, water, onion, garlic, vinegar, Worcestershire, brown sugar, adobo seasoning, salt, and pepper in blender; puree until smooth. Add to pressure cooker along with pork.

Close cover securely. Place pressure regulator on vent pipe. COOK 45 MINUTES (I cook 35 minutes) at 15 pounds pressure. Let pressure drop of its own accord (I released pressure after 10 minutes).
Remove pork to cutting board and using two forks, shred meat. Remove and discard any fat or connective tissue.

Stir tomato paste into sauce. Bring to a boil over medium heat. Cook and stir until desired thickness.
Return pork to pressure cooker; stir until pork is evenly coated with sauce.

Rating: 5 out of 5.

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