Pulled Pork from Electric Pressure Cooker
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 13 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pork shoulder
For the marinade:
- 400 ml cider
- 50 ml maple syrup
- 1 teaspoon, leveled pepper
- 1 teaspoon, heaped Pimentón de la Vera
- 1 teaspoon smoked salt
- 1 teaspoon, heaped spice mixture (grilled meat spice mixture)
- possibly cornstarch
Print Recipe
Pin Recipe Instructions
- Mix all the ingredients for the marinade. Draw up a meat syringe with it and inject the meat in several places, then put it in a bag with the rest of the marinade and seal it airtight. Let it soak for at least a few hours, or even better overnight.
- Put the meat and the marinade in the multi-pot and set the pressure holding time for 80 minutes.
- At the end of the cooking time, wait about 10 minutes until the pressure has been released.
- Remove the meat and shred it with a fork. Meanwhile, let the brew boil down a little. If you like, you can thicken with a little cornstarch.
- Serve with the sauce.
- American cole slaw goes well with it, it also tastes delicious as a sandwich.
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