Monday, September 16, 2013

Pressure Cooker Sweet Pork

You know every now and again you find some food that's like the hallelujah chorus for food. It just sings with your soul and you could eat it every day. This recipe is one of those for me. We love to eat this served over brown rice and topped with fresh salsa. Mmmmh. I've adapted the original recipe (given to me by my sister-in-law) quite a bit to make it pressure cooker friendly and sugar free.

Pressure Cooker Sweet Pork
Printable Recipe

*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
Garlic powder
Onion 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...) 

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