Pulled Pork

By JimMac

Ingredients

• Combine and put in large plastic bag:
• 1/2 cup catsup
• 1/2 cup apricot preserves
• 1/4 cup dark brown sugar
• 1/4 cup white vinegar
• 1/2 cup soy or teriyaki sauce
• 1 tea crushed dry red pepper
• 1 tea dry mustard
• 1/4 tea pepper

Preparation

Step 1

Add to bag and refrigerate overnight:
4 - 4 1/2 lb eye of round, bottom round, boneless chuck roast
OR
4 - 4 1/2 lb pork loin roast, pork butt
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1 large onion sliced
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Place in pressure cooker:
Rack
1 1/2 cups water for beef
OR 2 cups water for pork
1/2 large onion sliced on rack
Remove roast from bag and place on onion (RESERVE SAUCE)
Cover with remaining onion
Close pressure cooker
Cook at 15 pounds
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BEEF TIME

Rare - 8-10 min per pound
Med - 10-12 min per pound
Well - 12-15 min per pound
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PORK TIME

Cook 15 min per pound
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Let pressure drop of its own accord.
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Meantime:

Place reserved sauce in a saucepan and simmer until reduced by one-half,
stirring occasionally.

Remove roast and keep warm.