Pressurecookerbbqbarbecueporksandwiches Recipes

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PRESSURE COOKER BARBEQUE PORK



Pressure Cooker Barbeque Pork image

Quick and tasty barbeque pork is made quickly using a pressure cooker for sandwiches or perfect alone!

Provided by Angie Evans

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 1h5m

Yield 16

Number Of Ingredients 4

8 pounds pork butt roast
1 teaspoon garlic powder
salt and pepper to taste
2 (12 ounce) bottles barbeque sauce

Steps:

  • Season the pork with garlic powder, salt and pepper; place into a 4 to 6 quart pressure cooker. Fill with enough water to cover. Close the lid and bring up to 15 pounds of pressure. Cook for 1 hour. Release the pressure and drain off juices, reserving about 2 cups. Shred the pork and mix with barbeque sauce, adding reserved liquid if needed to reach your desired consistency.

Nutrition Facts : Calories 353.2 calories, Carbohydrate 15.4 g, Cholesterol 89.3 mg, Fat 21.3 g, Fiber 0.3 g, Protein 23.1 g, SaturatedFat 7.8 g, Sodium 537.5 mg, Sugar 11 g

PRESSURE COOKER PULLED PORK SANDWICHES



Pressure Cooker Pulled Pork Sandwiches image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 18

1/4 cup olive oil
One 5-pound pork shoulder, cut into 2-inch cubes
2 tablespoons kosher salt
2 teaspoons chili powder
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
5 cloves garlic, peeled
1 large onion, quartered
3 cups chicken stock
1 1/2 cups bottled barbecue sauce, such as Head Country
24 soft hamburger buns
Pickled Jalapenos and Onions, recipe follows
3 jalapenos, sliced
1 large red onion, sliced into half-moons
1 cup apple cider vinegar
1 teaspoon sugar
1 teaspoon kosher salt

Steps:

  • Heat an electric pressure cooker on the saute mode. When hot, add half of the olive oil. Add half of the pork along with half of the salt, chili powder, black pepper, garlic powder and onion powder. Saute until the meat is very crisp and brown, about 10 minutes. Set the meat aside on a plate. Add the remaining olive oil, meat, salt, chili powder, black pepper, garlic powder and onion powder and cook until the meat is crisp and brown, another 10 minutes.
  • Add the first half of the meat back to the pressure cooker. Add the garlic and onions and cook, stirring, for 2 minutes. Pour in the chicken stock. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual for 40 minutes.
  • After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, release the rest of the steam using quick release.
  • Remove the lid from the pressure cooker. Remove the pork and onions to a baking sheet. Shred the pork with 2 forks, pour over the barbecue sauce and toss to coat. Serve with the buns and Pickled Jalapenos and Onions.
  • If not serving right away, transfer to a 9-by-13-inch disposable aluminum pan, cover with foil and keep warm in the oven at 300 degrees F until ready to serve.
  • Put the jalapenos and red onions in a 16-ounce wide-mouth mason jar.
  • In a small saucepan, combine the vinegar, sugar, salt and 1 cup water. Bring to a boil, stirring until the sugar and salt are dissolved.
  • Pour the hot liquid over the veggies in the jar, screw on the lid and set aside. When it has cooled to room temperature, transfer the jar to the fridge to chill for a minimum of an hour, which will allow the vegetables to pickle. The pickles will last in the fridge for 3 days. Serve them on pulled pork sandwiches.

BBQ PULLED PORK IN A PRESSURE COOKER RECIPE - (4.3/5)



BBQ Pulled Pork in a Pressure Cooker Recipe - (4.3/5) image

Provided by Shuger

Number Of Ingredients 8

3 to 4 pounds pork butt, cut into chunks
1 onion, diced
1 clove garlic, minced
1 tablespoon olive oil
1 cup your favorite barbecue sauce
1 cup water
Garlic powder, onion powder, & paprika, to taste
Buns for sandwiches

Steps:

  • Cut the pork butt into several pieces and season with the garlic powder, onion powder and paprika to taste. Add the olive oil to the pan and brown each side of the pork pieces well. After browned, set the pork out to rest on a plate; add the garlic and onion to sauté until they are just translucent. Add 1 cup barbecue sauce and 1 cup water, and mix well, making sure to scrape the bottom of the pan and deglaze. The meat won't be covered, but it should be sitting in a delicious barbecue sauce mixture. Add the meat back to the pressure cooker and lock the lid. Bring to pressure and cook for 60 minutes Bring to 15 psi. Immediately reduce the heat to the lowest possible setting to maintain pressure, and set the timer for 1 hour. When the time is up remove the pressure cooker from all heat and follow the natural release method. When equalized, carefully open the lid and remove the meat, setting it aside. Cover with tin foil and let cool for 10 minutes. Shred using two forks. Add back some of the sauce and juices from the pot and place a heaping portion on your favorite sandwich roll.

PRESSURE COOKER BBQ BARBECUE PORK SANDWICHES



Pressure Cooker BBQ Barbecue Pork Sandwiches image

Don't let this recipe scare you.It really is'nt difficult. I know pressure cookers are rarely used anymore,but you need one for these mouth watering sandwiches..

Provided by Potluck

Categories     Lunch/Snacks

Time 2h

Yield 6 cups sauce

Number Of Ingredients 13

1/4 cup butter
1 green onion
1 onion
1/4 cup sugar
1 teaspoon salt
2 teaspoons paprika
1 teaspoon Worcestershire sauce
3 (8 ounce) cans tomato sauce
3 cups ketchup
1 cup cider vinegar
2 teaspoons celery seeds
2 teaspoons dry mustard
1/2 teaspoon pepper

Steps:

  • Saute chopped onions in butter.
  • Mix onions with all the remaining ingredients in large sauce pan and simmer for 2 hours.Stirring occasionally.
  • While the sauce is simmering.Pressure cook a 6 pound pork butt till it falls apart according to pressure cooker cookbook.About 2 hours.Cool and hand shredd.To serve,place a large handful of meat on the bun and top with a generous amount of BBQ sauce.Left over sauce can be frozen for up to 2 months.Or you can mix sauce with any left over pork and freeze for sandwiches.

Nutrition Facts : Calories 269.8, Fat 8.8, SaturatedFat 5, Cholesterol 20.3, Sodium 2404.9, Carbohydrate 48.1, Fiber 2.9, Sugar 41.7, Protein 4.3

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