Pulled pork- comfort food and so easy!
Pulled Pork- so many ways to make this wonderful, comforting dish. You can roast, crock pot and in my case use the pressure cooker. Crock pot is a such a great option for those who work all day and want a delicious meal ready for them by the time they get home. For me, I’ really bad at time management so I use the pressure cooker to get tender, moist results in half the time.
1 tablespoons paprika
1 tablespoon curry powder
1 tablespoon brown sugar
1 tablespoon garlic powder
salt and black pepper
1 tablespoon canola oil
2 cloves of garlic, roughly minced
1 small yellow onion, quartered
1.5 cups chicken broth
One 2 1/2-pound boneless pork shoulder, excess fat trimmed
Combine all the spices. Rub the spice mixture onto the pork on all sides. Marinate the pork for 3 hours or overnight.
Let the pork rest out of the refrigerator for 30 minutes. Heat the pressure cooker with canola oil on high, sear the pork, 2 minutes on each side. Remove, add a tad more oil and saute garlic and onions, scraping any brown bits on bottom of pot, for 2-3 mins. Return the pork, add chicken broth until it reaches half way of pork. Seal the lid and cook on low heat for 1-1.5 hours. Shred pork and toss in bbq sauce (recipe below). Serve on bread, tortilla or in this case indian pancake (recipe will follow soon) with slaw or pickled red onions or salsa verde.
1.5 cup of the pulled pork liquid
1 tablespoon soy sauce
1 tablespoon ketchup
1 tablespoon unagi sauce aka eel sauce (hoisin sauce optional)
1 tablespoon sriracha sauce (depends on your spice tolerance)
2 tablespoon brown sugar
2 teaspoons apple cider vinegar
Combine all ingredients in small sauce pan and let it simmer on medium/low heat for 10 minutes or until thick sauce-like consistency.
Crock pot: rub pork in spice mixture, place in crock pot with chicken broth, garlic and onions. Cook on high until the pork is fork-tender, 4 to 5 hours, or on low, 8 to 10 hours. Transfer the pork to a carving board. Let the pork stand, about 5 minutes.)