Texas Pulled Pork With Red Cabbage Coleslaw
Servings
Prep Time
6
people
30
mins
Cook Time
45
mins
Servings
Prep Time
6
people
30
mins
Cook Time
45
mins
Ingredients
1
tsp
Vegetable Oil
2
kg
Boneless Pork Shoulder (or Boneless Pork Leg)
I generally buy Leg Pork
1
cup
Barbeque Sauce
Get the ‘Smokehouse’ BBQ sauce
1/2
cup
Apple Cider Vinegar
1/2
cup
Chicken Broth
I usually use a chicken stock cube to make this
1/4
cup
Brown Sugar
1
tbsp
Yellow Mustard
I use wholegrain mustard – I haven’t used many others
1
tbsp
Worcestershire Sauce
1
tbsp
Chilli Powder
Mild or Hot depending on preference. I use 50/50
1
large
Onion
Chopped
2
cloves
garlic
Crushed
1 1/2
tsps
Dried Thyme
Instructions
Pour the vegetable oil into the bottom of the pressure cooker.
Cut the Pork into smaller pieces (aboutr 6 pieces) and place into the pressure cooker.
Pour in the barbeque sauce, apple cider vinegar and chicken broth.
Stir in brown sugar, yellow mustard, worcestershire sauce, chilli powder, onion, garlic and dried thyme.
Cover and cook in pressure cooker for 45 minutes.
Remove the porkfrom the pressure cooker, and shred using 2 forks.
Return the shredded pork to the pressure cooker, and stir the meat into the juices
Remove from pressure cooker with slotted spoon onto a plate
9. Serve on crusty breadrolls and top with red cabbage coleslaw (see recipe on this blog)