APRICOT BARBECUE PORK ROAST

3

pound boneless rolled pork

12

cup teriyaki sauce

 

roast

1

teaspoon crushed red pepper

12

cup catsup

1

teaspoon dry mustard

13

cup apricot preserves

14

teaspoon ground pepper

14

cup packed dark brown sugar

1

large onion, sliced

14

cup cider vinegar

3

cups water

Place pork roast in a large plastic bag or glass dish. Combine catsup, preserves, brown sugar, vinegar, teriyaki sauce, red pepper, mustard, and pepper. Mix thoroughly and pour over pork. Refrigerate over- night. Remove pork; reserve marinade. Brown pork on all sides in pressure cooker over medium heat; remove.

Position trivet, half of sliced onion, and water in cooker. Place pork roast in steamer basket on trivet and arrange remaining onion evenly on top of roast. Close cover securely. Place pressure regulator on vent pipe and COOK 60 MINUTES with a very slow, steady flow of steam escap- ing from the pressure regulator. Let pressure drop of its own accord. Place reserved marinade in saucepan and simmer until thickened, stirring occasionally. Remove roast and onions from pressure cooker. Add onions to thickened marinade and serve with sliced pork. Onions may be puréed before adding to sauce and served with rice, if desired.

Nutrition Information Per Serving

 

8 servings

332 Calories, 13 g Fat, 77 mg Cholesterol

 

 

 

SPARERIBS WITH BARBECUE SAUCE

3

pounds spareribs, cut into

14

cup catsup

 

serving pieces

2

tablespoons vinegar

 

Salt and pepper

1

teaspoon Worcestershire sauce

 

Paprika

18

teaspoon chili powder

1

tablespoon vegetable oil

14

teaspoon celery seed

1

large onion, sliced

112

cups water

Season ribs with salt, pepper, and paprika. Pour vegetable oil into cooker. Turn heat selector to medium and brown ribs. Add onion. Combine catsup, vinegar, Worcestershire sauce, chili powder, celery seed, and water. If desired, stir in 14 teaspoon liquid smoke. Pour over meat in cooker. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord.

Nutrition Information Per Serving

 

6 servings

759 Calories, 57 g Fat, 219 mg Cholesterol

 

 

 

Corned Beef 

 

3

pounds corned beef

1

tablespoon garlic powder

3

cups water

1

bay leaf

Pour 3 cups water into cooker. Position trivet in cooker. Rub garlic powder into all surfaces of corned beef. Place corned beef in steamer basket on trivet.Add bay leaf. Close cover securely. Place pres- sure regulator on vent pipe and COOK 60 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord.

Note: If seasoning packet is provided with corn beef, use packet and omit bay leaf.

Omit trivet if corned beef extends above the 23 full mark.

Nutrition Information Per Serving6 servings 295 Calories, 18 g Fat, 103 mg Cholesterol

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Presto 8-Quart Stainless Steel Pressure Cooker Apricot Barbecue Pork Roast , Calories, 13 g Fat, 77 mg Cholesterol

8-Quart Stainless Steel Pressure Cooker specifications

The Presto 8-Quart Stainless Steel Pressure Cooker is a versatile and efficient kitchen appliance designed to make cooking faster and more convenient. This pressure cooker is a staple for both amateur and professional chefs, combining practicality with advanced features.

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