Ingredients
2 tbsp olive or cooking oil
2 onions, peeled and thinly sliced
1 shoulder of pork ~1.6kg
250ml vegetable stock
For the BBQ Sauce:
1 tbsp smoked paprika
2 tbsp cider vinegar
2 tbsp honey
3 tbsp soy sauce
3 tbsp tomato purée
4 garlic cloves, peeled and crushed
60ml white wine
2 tsp mustard powder (or mustard)
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
The Method
Mix all the ingredients for the BBQ sauce together and coat the pork shoulder with it. Leave to marinate in the fridge for at least 1 hour, preferably overnight.
Select the FRY function, press START then add the oil and allow to heat. Add the onions and stir regularly for ~5 minutes until they begin to brown, then press CANCEL.
Place the pork on top of the onions and add the stock ensuring it covers the pork (add more water if needed). Put the lid on by lining up the arrows and twisting in to place.
Set the pressure valve to closed and select the MEAT function. Press the TIME button and increase the cooking time to 60 minutes by turning the dial clockwise, then press START.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Drain the liquid, leaving just enough to keep the pork moist. Shred the pork with two forks, mix everything together and serve.
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