Pressure Cooker Carolina Style Vinegar Bbq Chicken Recipes

PRESSURE COOKER BARBEQUE CHICKEN

Steps:

• Heat pressure cooker over medium heat; cook chicken until browned, 2 to 3 minutes per side. Sprinkle paprika, salt, and pepper onto chicken.
• Combine onion, chile sauce, water, and vinegar in a bowl; pour over chicken.
• Cover pressure cooker with lid and cook according to manufacturer's instructions, about 15 minutes. Remove from heat and release pressure through natural release method; open pressure cooker carefully.

PRESSURE-COOKER CAROLINA-STYLE VINEGAR BBQ CHICKEN

Steps:

• In a 6-qt. electric pressure cooker, mix the first 6 ingredients; add chicken. Lock lid and close the pressure-release valve. Adjust to pressure-cook on high for 5 minutes., Allow pressure to naturally release for 8 minutes, then quick-release any remaining pressure., Remove chicken and cool slightly. Reserve 1 cup cooking juices and discard remaining juices. Shred chicken with 2 forks. Combine with reserved juices. If desired, serve chicken mixture on buns.

CAROLINA-STYLE VINEGAR BBQ CHICKEN

Steps:

• In a small bowl, mix the first 6 ingredients. Place chicken in a 3-qt. slow cooker; add vinegar mixture. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Reserve 1 cup cooking juices; discard remaining juices. Shred chicken with 2 forks. Return meat and reserved cooking juices to slow cooker; heat through. If desired, serve chicken mixture on buns.

HOW TO MAKE BARBECUED CHICKEN IN A PRESSURE COOKER

Steps:

• Pour water in the pressure cooker.
• Place the chicken pieces in the pressure cooker.
• Pour barbecue sauce over the top of the chicken.
• Place the lid on the pressure cooker; Bring to high pressure, reduce heat to stabilize pressure and cook for 15 minutes.
• Release pressure by putting the pressure cooker in the sink and running cool water over it.
• Serve while warm.

CAROLINA BBQ VINEGAR SHREDDED CHICKEN

Steps:

• Add all the ingredients to a slow cooker and mix well.
• Cook on low heat for 6 hours or on high heat for 3 hours.
• Use two forks to shred the chicken.
• Serve on buns.

SLOW COOKER CAROLINA BBQ

Steps:

• Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.
• Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.

PRESSURE COOKER PULLED PORK

Steps:

• Trim the pork shoulder of any excess fat.
• In a small bowl combine the paprika, brown sugar, salt, pepper, coriander, onion powder, garlic powder, and cinnamon, if using. Rub the mixture all over the pork.
• Combine the vinegar, water, and crushed red pepper. Pour the mixture into the pressure cooker insert.
• Place the pork roast in the pressure cooker. Set the pressure cooker to cook at high pressure for 80 minutes.
• Turn off the machine or unplug to keep it from going to the "keep warm" setting; let the machine pressure fall to normal naturally, about 20 to 25 minutes (see your pressure cooker manufacturer's instructions for specific guidelines).
• Strain the liquids into a fat separator, or strain into a bowl and skim the fat off the top.
• Shred or chop the pork; add the liquids back into the pork and stir to blend.
• Serve the pork on toasted or warmed split buns with your family's favorite sides for barbecue.

PRESSURE-COOKER CAROLINA-STYLE VINEGAR BBQ CHICKEN

Steps:

• In a 6-qt. electric pressure cooker, mix the first six ingredients; add chicken. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 5 minutes. , When finished cooking, allow pressure to naturally release for 8 minutes, then quick-release any remaining pressure according to manufacturer's directions. , Remove chicken; cool slightly. Reserve 1 cup cooking juices; discard remaining juices. Shred chicken with two forks. Combine with reserved juices. If desired, serve chicken mixture on buns.