I love my pressure cooker, but I don't use it for cooking anything that has tomatoes, like a tomato sauce or ragu, as I find that the short cooking time does not help releasing the sugars in tomatoes, and the sauce ends up a bit sour. However, I've used it to make a wonderful pulled pork which take 10 times less time than my slow cooking method, and is almost -but not quite- as good. My recipe serves 8 normal people, perhaps 3 or 4 like my son...
canola or olive oil, for cooking
1 2-3 lb. pork shoulder
1 onion, thinly sliced
1 cup chicken stock
1 cup barbecue sauce
1 Tbsp. brown sugar
1 Tbsp. balsamic vinegar
1 Tbsp. grainy mustard
a good dose of black pepper
In the pressure cooker, heat a bit of oil over medium-high heat and brown the pork on all sides. Add the onion, stock, barbecue sauce, brown sugar, balsamic vinegar, mustard and pepper to the pot. Cover and lock the lid, and bring the pot up to pressure. Reduce heat to medium-low and cook for 45 minutes. Remove from heat and let cool until the pressure goes down, then remove the lid. Pull the pork apart in the sauce and serve on french crusty bread or buns.
