Pressure Cooker Barbecued Pulled Pork | Wolfgang Puck BPCR0005

5QPressureCookerMan08 6/5/08 12:12 PM Page 19

Pressure Cooker Barbecued

4 Servings

11/2 pounds pork butt, cut crosswise into 1/4-inch thick slices Kosher salt and freshly ground black pepper

3 tablespoons commercial barbecue rub

1tablespoon extra-virgin olive oil

1cup good-quality canned chicken broth

1/2 cup good-quality bottled barbecue sauce

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

Approximately 2 Quarts

5 to 6 pounds chicken bones, including necks and feet, coarsely chopped

1 medium carrot, peeled, trimmed, and cut into 1-inch slices 1 medium onion, peeled, trimmed, and quartered

1 small celery stalk, trimmed and cut into 1-inch slices

1 small leek, cleaned, trimmed and cut into 1-inch slices 1 sprig of fresh thyme

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

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