Pressure Cooker Pulled Pork Sandwich

By CorbettCook

Ingredients

• 2 Lb. Pork Tenderloin (about Two Pieces)
• 2 Tbsp Olive Oil
• 1 Onion, finely diced
• 2 Cloves Garlic, minced
• 1 Tsp Liquid Smoke
• 1 Cup Ketchup
• 2 Tbsp Brown Sugar
• 2 Tbsp Worcestershire Sauce
• 2 Tbsp Apple Cider Vinegar
• 1/4 Tsp Dry Mustard
• 1/4 Tsp Chili Powder
• 1 Tsp. Salt
• 1 Tsp. Pepper
• 1/2 Cup Water
• 6 Hamburger Buns
• Butter to Spread
• Barbecue Sauce

Details

Servings 6
Adapted from notquitenigella.com

Preparation

Step 1

1. In a 6-quart pressure cooker, brown the pork tenderloin in the olive oil over medium-high heat. Add the onion and garlic, and sauté until softened. While the pork is browning, mix the other ingredients in a jug stirring to dissolve the brown sugar as much as possible. Add jug’s ingredients to the Pressure Cooker once the meat is browned and the onions and garlic are softened and mix to combine. Bring to a boil, lock the lid into the pressure cooker and bring to pressure.

2. Cook for 55 minutes at 15 psi or setting 2. Release the pressure and, using two forks, pull the pork into shreds. Toss the shredded pork in the pan drippings, if desired.

3. Split hamburger buns in two horizontally and toast lightly. Spread with butter and top with pork and then drizzle with Barbecue sauce. Serve immediately.

Originally adapted from “Speedy Pulled Pork” by Ronda L. Carnicelli at http://www.seasoned.com