Pressure Cooker Pulled Pork

I don't know if I have told you yet, but I LOVE my pressure cooker, alright, I know I've told you but I love it that much! It makes weekend only meals an everyday affair, making baby food is a cinch and it allows me to use cheaper cuts of meat without sacrificing tenderness. What's not to love?

Slather on some Tangy BBQ Sauce

Pressure Cooker Pulled Pork
Ingredients:

• 2 tablespoons of a dry rub of your choice*
• 1 tablespoon oil
• about 2 pounds pork roast, cut into strips
• 1 onion, sliced
• 1 cup lemon-lime soda
• 1/4 cup apple cider vinegar
• 1/4 cup of BBQ sauce (Recipe for Tangy Sauce)

Directions:
Place pork into a gallon sized bag, add dry rub and toss to coat. Brown the pork in the pressure cooker according to manufacture's manual.
Add the onion, cook for 3 minutes. Add soda and vinegar, seal cooker and cook on high pressure for 35-45 minutes. Release pressure according to manual's instructions.
Shred pork, add BBQ sauce and stir to combine.
Serve on rolls or as a topping for baked sweet potatoes.
NOTE: If you like dryer shredded meat, drain some of the juices before shredding.

Yield: 6 servings

* I like McCormick's Grill Mates in the Tennessee or Memphis blend. One packet is enough for 2 dinners.

Tangy BBQ Sauce

This is not your usual sweet BBQ sauce, this is of the mouth puckering variety...and that is the way we like it. But if you prefer it on the sweeter side, this is simple the customize to your tastes.


Great on burgers and
pulled pork.

Tangy BBQ Sauce

• 1/2 to 3/4 cup apple cider vinegar (depending on your preference for tang)
• 1 cup ketchup
• 1/4 cup loosely packed brown sugar
• 1 tablespoon yellow mustard
• 1-2 tablespoons molasses
• 1 teaspoon salt
• 1/4 teaspoon crushed red pepper

Directions:
Whisk all ingredients in a small saucepan. Bring to a boil, reduce heat and simmer for 2-3 minutes to dissolve the sugar. Let cool before pouring into a squeeze bottle or mason jar. Stores for about 2 weeks.

Yield: about 2 cups