TSCDIST_PressureCooker manual 7/20/07 11:29 AM Page 19
Pressure Cooker Barbecued
Pulled Pork
4 Servings
INGREDIENTS
11/2 pounds pork butt, cut crosswise into
3 tablespoons commercial barbecue rub
1tablespoon
1cup
1/2 cup
METHOD
1Select Meat function, and set timer for 40 minutes.
2Season pork with salt, pepper and barbecue rub.
3Add oil to cooking pot and brown pork slices on both sides in batches.
4Add chicken stock.
5Lock lid in place.
6When cooking cycle is complete and all pressure has been released, remove lid.
7Using a fork and knife, shred the pork.
8Add barbecue sauce, and stir well.
9To serve, pile high on a soft sandwich roll and top with coleslaw, if desired.
Note: If the pork is not falling apart after the barbecue sauce
has been added, secure the lid again and cook on the Meat function for 10 minutes longer.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press, 2004
Chicken Stock
Approximately 2 Quarts
INGREDIENTS
5 to 6 pounds chicken bones, including necks and feet, coarsely chopped
1 medium carrot, peeled, trimmed, and cut into
1 small celery stalk, trimmed and cut into
1 small leek, cleaned, trimmed and cut into
3 sprigs of fresh parsley with stems
1 bay leaf
1/2 teaspoon whole white peppercorns
Enough cold water to cover chicken and other ingredients
METHOD
1Place all ingredients in cooking pot.
2Lock lid in place.
3Select Soup function, and set timer for 30 minutes.
4When cooking cycle is complete and all pressure has been released, remove lid.
5Carefully strain stock through a fine mesh strainer into a clean bowl and cool.
6Refrigerate stock, covered, for several hours, until the fat from the stock forms a hard, removable surface.
7Remove hardened fat and discard before using or freezing.
Recipe courtesy Wolfgang Puck Pizza, Pasta, and More!, Random House, 2000
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