Recipe Book

43
the Fast Slow Go
™
BPR680 USC B21
Carolina Pulled Pork
Prep time: 10 minutes
Pressure cook: 12.0 psi / 45 minutes* / Natural Release
Slow cook: HI 5 hours / LO 9 hours
Reduce: HI / 10 minutes
Serves: 10
Ingredients
4 teaspoons kosher salt
2 tablespoons coarse black pepper
½ teaspoon cayenne pepper
2 tablespoons paprika
1 teaspoon smoked paprika (optional)
4 lb (1.8kg) boneless pork shoulder, cut into 4 pieces
¼ cup (60ml) water
1 cup (240ml) apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
L cup (65g) dark brown sugar
10 brioche buns
For the coleslaw
2 cups (140g) finely shredded green cabbage
2 Granny Smith apples, julienned
4 green onions, sliced
¼ cup (55g) mayonnaise
1 teaspoon kosher salt
Method
1. Combine the salt, both peppers and both paprika
in a small bowl. Rub the spice mix all over the
pork. Add to the cooking bowl.
2. Combine the water, vinegar, Worcestershire
sauce, tomato paste and sugar and pour over the
pork. Close and lock the lid.
3. Select MEAT to pressure cook OR select
SLOW COOK and adjust the cooking time
for HI to 5 hours or LO to 9 hours and
press START.
4. When cooking has completed, carefully remove
the pork to a large bowl and shred with two forks.
Skim any fat from the surface of the sauce.
5. Select REDUCE and press START. Cook the
sauce until reduced. Return the pork to the
sauce and stir.
6. Make the coleslaw, combine the cabbage, apples
and onions. Add the mayonnaise and salt and
stir to coat.
7. Serve the pork and coleslaw in the brioche buns.
Tip: Any leftover pork can be stored in the refrigerator for
up to 3 days and is also great served with pickled onions.
*Cooking time excludes the building and releasing
of pressure.