PULLED PORK IN WOLFGANG PUCK PRESSURE COOKER

Pulled Pork in Wolfgang Puck Pressure Cooker image

Provided by Jainagirl

Time 1h15m

Yield 15-20 sandwiches, 15-20 serving(s)

Number Of Ingredients 6

5 lbs country-style pork ribs, cut into large pieces to fit into cooker (see note below)
salt and pepper
1 -3 teaspoon cajun seasoning or 1 -3 teaspoon chili powder
2 cups chicken broth
1/2 cup dry sherry or 1/2 cup dry marsala wine
2 (20 ounce) bottles barbecue sauce, premium quality

Steps:

Season meat with salt and pepper, if your rub doesn't contain it.
Rub meat on all sides with your chosen seasoning.
Let stand under refrigeration for at least 30 minutes, or up to 60 minutes.
Brown meat in large pan on top of the stove.
Deglaze the pan with water or wine. Pour into cooker.
Transfer meat to cooker.
Add the entire can of chicken broth.
Put on lid and set to seal.
Select meat function, and set timer on cooker to 60 minutes.
Unplug cooker at end of cooking time.
Open lid when pressure has dropped, as per instruction manual.
Leave liquid in cooker.
Remove pork and shred.
Return pork to cooker.
Mix well with liquid in cooker.
Add 1 to 2 20-ounce bottles of premium quality barbecue sauce, depending on consistency desired.
Mix well.
Plug cooker in, and set to warm function.
Put on glass cover and let stand for at least 15 minutes.
Yield: About 15 to 20 generous sandwiches.
NOTE: "Country style pork ribs" really aren't ribs at all. They're cut from the pork shoulder and are much more affordable.