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Nutrition Facts
Serving Size 1 (296g) Recipe makes 6 servings The following items or measurements are not included below: sandwich buns
Calories 261
Calories from Fat 78		(29%)
Amount Per Serving		%DV
	Total Fat 8.7g	13%
	Saturated Fat 2.9g	14%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 100mg		33%
Sodium 1110mg		46%
Potassium 858mg		24%
Total Carbohydrate 12.3g		4%
	Dietary Fiber 1.5g	5%
	Sugars 8.6g
Protein 33.0g		65%
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Pulled Pork Sandwiches - Pressure Cooker

Recipe #351111 | 55 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: lilchris
Jan 21, 2009

I adapted this slightly from a recipe in "Pressure Cooking!" by Connie Neckels. The instructions are written for use with an electric pressure cooker.

SERVES 6 (change servings and units)

Ingredients

2 lbs pork tenderloins
2 cups beef broth
1/2 cup water
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup yellow onion, chopped
16 ounces tomato sauce
1 tablespoon spicy mustard
2 tablespoons brown sugar
1 tablespoon worcestershire sauce
6 large sandwich buns

Directions

1
Place pork in the cooking pot and set to "Brown." Saute the pork, turning until the pork is browned on all sides.
2
Add the beef broth, water, salt, pepper, and onions, and set to high pressure (80kpa). Cook for 45 minutes. Use quick-release method to release the pressure.
3
Remove lid and check that the internal temperature of the pork is 170-175 degrees F. If not, bring to high pressure again and cook an additional 5-10 minutes.
4
Remove pork and pull apart into shreds, using two forks. Discard remaining liquid from pot.
5
Place the tomato sauce, mustard, brown sugar, and worcestershire in cooking pot and set to "Brown." Stir and cook 4-5 minutes or until warmed throughout and sugar is melted. Add pork, mix with sauce and heat through.
6
Spoon pork and sauce onto sandwich buns and serve.