Pressure Cooker Sweet Pork
*The original recipe was actually made in a crockpot. You can still make it that way if you want. I haven't tried it since my sugar-free adaptations, but I'm sure it would work just fine. Brown in a separate frying pan and then cook it in the crock until meat is fall off the bone tender - about 6-8 hours.
1/4 Cup Canola or Olive oil
4 lb. Pork Butt Roast, bone-in
1/2 Cup Wonder Flour (or other whole-grain flour)
1 Cup Worcestershire sauce
1-1/2 Cups honey
10-oz. can red enchilada sauce
1 tsp. salt
1 tsp. chili powder
Cooked brown rice, for serving
Fresh Salsa, for serving
In electric pressure cooker pot, heat oil on brown setting. Dredge pork roast in flour and place in pressure cooker, browning on all sides. Add Worcestershire sauce, honey, enchilada sauce, salt, chili powder and a sprinkle of garlic powder, onion powder and pepper. Pressure on high pressure for 30 minutes, then release the pressure naturally. Remove the roast, discard the fat, and shred the meat. Return meat to the cooker and heat on brown setting with the lid removed for 15-20 minutes until sauce has thickened up *See Note. Serve over cooked brown rice topped with fresh salsa, if desired. This is also good served with black beans or as a sandwich on these french bread subs.
*Note: Alternatively you can heat the mixture on medium heat in a large pan on the stove until it thickens (about 15-20 minutes) while you are cooking brown rice in the pressure cooker to serve it over. This is what I usually do so that it all gets done at roughly the same time.
Recipe Source: Adapted significantly from a recipe given to my by my sister-in-law Lisa (she may not recognize it anymore...)