The Pioneer Woman Makes Pressure Cooker Pulled Pork Sandwiches | The Pioneer Woman | Food Network

Ree’s Pulled Pork Sandwiches will be a HIT at your next party.

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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Pressure Cooker Pulled Pork Sandwiches
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 2 hr 45 min (includes cooling and pickling times)
Active: 40 min
Yield: 8 to 10 servings

Ingredients

1/4 cup olive oil
One 5-pound pork shoulder, cut into 2-inch cubes
2 tablespoons kosher salt
2 teaspoons chili powder
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
5 cloves garlic, peeled
1 large onion, quartered
3 cups chicken stock
1 1/2 cups bottled barbecue sauce, such as Head Country
24 soft hamburger buns
Pickled Jalapenos and Onions, recipe follows

Pickled Jalapenos and Onions:
3 jalapenos, sliced
1 large red onion, sliced into half-moons
1 cup apple cider vinegar
1 teaspoon sugar
1 teaspoon kosher salt

Directions

Heat an electric pressure cooker on the saute mode. When hot, add half of the olive oil. Add half of the pork along with half of the salt, chili powder, black pepper, garlic powder and onion powder. Saute until the meat is very crisp and brown, about 10 minutes. Set the meat aside on a plate. Add the remaining olive oil, meat, salt, chili powder, black pepper, garlic powder and onion powder and cook until the meat is crisp and brown, another 10 minutes.

Add the first half of the meat back to the pressure cooker. Add the garlic and onions and cook, stirring, for 2 minutes. Pour in the chicken stock. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on manual for 40 minutes.

After the pressure-cook cycle is complete, follow the manufacturer’s guide for natural release. After 15 minutes, release the rest of the steam using quick release.

Remove the lid from the pressure cooker. Remove the pork and onions to a baking sheet. Shred the pork with 2 forks, pour over the barbecue sauce and toss to coat. Serve with the buns and Pickled Jalapenos and Onions.

If not serving right away, transfer to a 9-by-13-inch disposable aluminum pan, cover with foil and keep warm in the oven at 300 degrees F until ready to serve.

Pickled Jalapenos and Onions:
Put the jalapenos and red onions in a 16-ounce wide-mouth mason jar.

In a small saucepan, combine the vinegar, sugar, salt and 1 cup water. Bring to a boil, stirring until the sugar and salt are dissolved.

Pour the hot liquid over the veggies in the jar, screw on the lid and set aside. When it has cooled to room temperature, transfer the jar to the fridge to chill for a minimum of an hour, which will allow the vegetables to pickle. The pickles will last in the fridge for 3 days.
Serve them on pulled pork sandwiches.

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The Pioneer Woman Makes Pressure Cooker Pulled Pork Sandwiches | The Pioneer Woman | Food Network

I’m putting a fast spin on a cowboy favorite with pressure cooker pulled pork sandwiches talk about a cowboy classic but i’m going to put a little bit of a spin on them and make them in a pressure cooker so they’ll be super tender and they’ll be done in a flash

Okay i’m gonna brown the pork first i’m starting with just half a batch i cut a pork shoulder into big chunks and i’m gonna add some seasoning while it sears tablespoon of salt about half a teaspoon of black pepper and then a teaspoon of chili powder

And a half a teaspoon each of garlic powder and onion powder when i brown the second batch of the pork i’ll add seasoning then too i love pulled pork but to make it properly in the oven you’ve got to block off several hours for that pork to get really tender and perfect

This pressure cooker is revolutionizing cowboy lunches okay i’m gonna finish browning this first batch of pork and then i’ll take it out and brown the other batch okay the second batch of pork is ground so i’m gonna put the first batch in this is a big bunch of pork shoulder and

It’s gonna make a lot of pulled pork and that’s great because i never am sure how many pulled pork sandwiches the cowboys might eat i’m also gonna add an onion that i peeled and cut into quarters and then i’ve got five cloves of peeled garlic and i’ll just stir it all together

Now the bottom of the insert of this pressure cooker is just completely coated in little brown bits and flavors so i’m going to help that along by adding three cups of chicken stock now i don’t need to do another thing to this right now except just put on the lid

Set it to cook for 40 minutes on sealing the pressure cooker finished doing its thing and i released the pressure manually and then got the pork out of the machine and i’m just shredding it i’m trying to get all the big chunks broken up that looks fantastic

Now i’m going to toss in some bottled barbecue sauce probably about a cup and a half i’ll just pour it over i’m going to take extra sauce for the guys to put more on top if they want to i’ve seen pulled pork that is absolutely drowning in barbecue sauce and i like to

Keep it a little bit lighter and then take extra i have learned through the years that everyone has different preferences when it comes to how saucy they want their pulled pork to be that is looking so good you