Ingredients
2 tbsp olive or cooking oil
2 onions, thinly sliced
1 shoulder of pork ~1.6kg
250ml vegetable stock (GF)
BBQ Sauce:
1 tbsp smoked paprika
2 tbsp cider vinegar
2 tbsp honey
3 tbsp soy sauce (GF)
3 tbsp tomato purée
4 garlic cloves, crushed
60ml white wine
2 tsp mustard powder (or mustard)
Suitable for: Pressure King Pro 5.7L 12-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 BROWNING function, add the oil and allow to heat. Add the onions and stir regularly for ~5 minutes until they begin to caramelise, then press CANCEL.
Place the pork on top of the onions and add the stock ensuring it covers the pork (add more if needed). Put the lid on and close the pressure valve then select the MEAT function and adjust the time to 60 minutes.
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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