Recipe Book

43
the Fast Slow GO
™
SPR680 UK B21
Carolina Pulled Pork
Prep time: 10 minutes
Pressure cook: 80kPa / 40 minutes* / Natural Release
Slow cook: HI 5 hours / LO 9 hours
Reduce: HI 10 minutes
Serves: 10
Ingredients
1 tablespoon sea salt
2 tablespoons coarse black pepper
½ teaspoon cayenne pepper
2 tablespoons paprika
1 teaspoon smoked paprika (optional)
2kg boneless pork shoulder, cut into 4 pieces
60ml water
250ml apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
65g dark brown sugar
10 brioche buns
For the coleslaw
140g finely shredded green cabbage
2 Granny Smith apples, julienned
4 spring onions, sliced
60g mayonnaise
½ teaspoon 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 and adjust the cooking time to
40 minutes and the release setting to NATURAL 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.