Party Time Pulled Pork
You will need:
4 6 pounds of pork I use whatever bone in chops that are on sale.
24oz bottle ketchup ( I like Hunts)
2 tablespoons cider vinegar
1/8 cup brown sugar
1/8 cup molasses
6 stripes bacon
1 Large sweet onion chopped
bottle Bullseye Hickory BBQ sauce
1/8 cup yellow mustard
STEP 1: The preparation
Heat up the BBQ grill if you wish as this adds great flavor. Put the pork on the BBQ grill just long enough to get color and possibly grill marks. I use the JennAir.
Cut the bacon slices into small pieces and put in and here it comes . The PRESSURE COOKER !!!Yes, that almost-forgotten cooking device that probably has a story of your great aunt destroying the kitchen associated with and your mother put hers in the attic never to be seen again. But so much for that.
Render the fat from the bacon and remove the bacon pieces from the PRESSURE COOKER. Yes, scary words, that PRESSURE COOKER.
Reserve the cooked bacon for later, you will be using it.
Caramelize the onion in the rendered fat and leave in the PRESSURE COOKER.
Now add the reserved bacon, ketchup, vinegar, molasses, BBQ sauce, and mustard to the gasp…
Heat all of this to a simmer with the lid off and mix all of this well. Give it a taste, you may want to tweak the flavors. You may add some freshly ground black pepper. You dont need to add salt.
In the meantime, get the pork that you partially cooked on the BBQ and, if you have it the tray or small pan insert for the PRESSURE COOKER. Put the try or pan in the PRESSURE COOKER and then put the pork on top making sure that you coat all surfaces of the pork with your sauce mix.
Now the fun part. Put the lid on the PRESSURE COOKER following manufacturer directions and proceed to heat the PRESSURE COOKER as directed by the manufacturer. When pressure is reached, adjust the heat as directed by the PRESSURE COOKER manufacturer. Yes, there will be lots of hissing noises and steam. Once you have reached the cooking level as directed by the manufacturer of your PRESSURE COOKER, keep that level for 45 min. Then turn off and allow to cool. Cooling will take a while. Once everything is cool you can put in a covered bowl in the fridge for later. You can do this step a couple of days before you actually are going to serve the pulled pork. In fact, step 2 is easier if the pork is chilled.
STEP 2: The day you are going to serve.
Take the prepared pork out of the fridge and pull the pork apart and off the bones using your hands. Plastic glove are strongly suggested unless you want your hands to get a nice brownish stain and smell of sauce for a couple of days.
Again, it’s back to our friend the PRESSURE COOKER for the end of step 2. Pour the sauce that the pork was in into the PRESSURE COOKER. Shred the pork by hand and place it in the PRESSURE COOKER. You should use the pan insert for this step if you have one. You may have to add up to or so cup of water if the sauce is thick.
Once you have the pork pulled and the sauce in the PRESSURE COOKER, it’s fun time again. Following the PRESSURE COOKER manufacturer’s instruction as mentioned above, cook for 20 min. Allow to cool and then serve. I put the pulled pork in a crock pot for serving, it keeps it warm.
This is great with a nice hard roll and, of course, the required coleslaw.