THE PERFECT PRESSURE COOKER BARBEQUE PORK – A HOMELY TWIST TO A GOURMET TREAT  

Who doesn’t like barbeque pork?

The complex charred flavors, the juicy texture of the meat, the fall off the bone texture, everything about barbeque pork makes it one of the most loved dishes of everybody. However, the long cooking time involved in preparing this super tender and super delicious pork dish, makes most people wary of making this recipe at home. In some recipes, the meat is smoked for 12 to 16 hours, to achieve the signature tenderness of pulled pork. But what if I told you that there is one very common household item, using which you can make this amazing dish in just about one hour? Yes you’ve read that right, and that item is your very own pressure cooker. Using an everyday pressure cooker (use this site for instructions on how to use it for best results) , you can cook your BBQ Pork to perfection in a lot less time, and trust me, it will turn out to be as amazing as a traditionally cooked pulled pork.

INGREDIENTS THAT YOU WILL NEED

1: Pork butt/shoulder (cut into chunks if needed) – 3-4 lbs

2: Onion powder – 1 tbsp

3: Garlic powder – 1/2 tbs

4: Paprika powder – 1/2 tbs

5: BBQ sauce – 2 cups [divided]

6: cayenne powder – to taste

7: Salt – to taste

8: Pepper – to taste

9: Water – 1 cup

10: Oil – as required

*OPTIONAL INGREDIENTS*(MIX AND USE THESE INSTEAD OF WATER IF YOU WANT TO MAKE YOUR PORK SUPER FLAVORFUL AND TASTY)
i: Apple juice – 1/2 cup

ii:Liquid smoke – 3-4 tbs

iii: Honey – 1/2 tbs

iv: Water – 1/2 cup

Now that your ingredients are all sorted out, it is time for the actual cooking. Cooking this Pressure Cooked Barbeque Pork is extremely simple. You just need to follow the following 6 steps, and you will end up with the most tender and delicious meat you have ever tasted.

STEP 1: SEASON AND BROWN THE MEAT
First of all, season your meat with all the dry spices and let it marinade for 15 to 20 minutes. The longer the pork marinates, the more flavorful it will be. Then, heat a little bit of oil in the pressure cooker, and add your meat. Make sure all the sides of the meat develops a nice brown color in order to make your dish rich in flavor.

STEP 2: ADD IN THE WET INGREDIENTS
Now it is time to add in 1 cup of the BBQ sauce and the water (or the optional ingredients if you want super smokey flavor). Make sure you deglaze the bottom of the pan by scraping it thoroughly.

STEP 3: IT’S TIME TO PRESSURE COOK
Now close the lid of the pressure cooker. Bring pressure to 15 psi and turn the heat down to the lowest setting possible maintaining pressure. Cook it for 60 minutes.

STEP 4: OPENING UP THE LID AND REMOVING THE MEAT
After one hour, turn the heat off, and use natural pressure release method to release pressure. After the valve drops completely, open the lid of the pressure cooker, and remove the pieces of meat from the pressure cooker, and let it rest for a little while. Strain and reserve about 1 cup of cooking liquid from the pressure cooker.

STEP 5: SHRED AND FINISH THE MEAT
After the cooked pork had rested for about 5 minutes, shred the meat using two forks. Then add the shredded meat to a pan, mix in 1 cup of barbeque sauce which was reserved, and stir well. Add in the strained cooking liquid as needed to achieve the preferred consistency.

STEP 6: SERVE AND ENJOY
Serve this delicious pressure cooked barbecue pork on toasted rolls, or in tortillas with additional barbecue sauce, and enjoy.

This Pressure Cooked Barbeque Pork will turn out to be so great, that everybody will confuse you with a masterchef. It is so easy and so convenient, that anyone can cook this, at any time. And if you want to go that extra mile, make sure you use the liquid smoke. The pork will turn out to be so smokey and flavorful, that no one will believe that it hasn’t been cooked in a smoker. So what are you waiting for? Take your pressure cooker out, and surprise everyone! Happy cooking!

Fried Mozzarella Cheese Balls

what is an air fryer

Tiz the season to be making cheese balls. It’s time to up your game and make the real deal, the King Kong of cheese balls; fried mozzarella cheese balls. These cheese balls have the 2 most important ingredients known to man, cheese, and fried flour. If you’re worried about calories, make sure to add ingredient 8.

Ingredients

1. 8 ounces mozzarella cheese

2. 1 cup flour

3. 2 eggs, beaten

4. 1/4 cup whole milk

5. 2 cups bread crumbs

6. Vegetable oil

7. pizza sauce

8. garden salsa peppers

Directions

1. Cut cheese (mozzarella) into small-large cubes based on preference and put aside.

2. Place 3 bowls beside one another, filling the primary with flour, the second with the milk and the eggs and therefore the third with the breadcrumbs.

3. Dice peppers and blend them totally with bowl of flour

4. Roll every cheese cube within the flour, sound off excess flour, then dip in egg mixture, then appear breadcrumbs and place on a plate.

5. In a large saucepan pan, heat oil to 350F (use a candy or french-fry measuring instrument to measure temperature). Set an outsized plate flat-top with some paper towels off to the facet.

6. Employing a slotted spoon, lower cheese cubes into the oil, ensuring they keep separated whereas cookery. take away from oil exploitation spoon when one minute or once the cubes area unit a golden brown and place on paper towels to empty. Let oil come to 350F before creating future batch. Repeat till all cheese cubes area unit deep-fried.

7. If you’re highly motivated make your own organic, natural homemade pizza sauce and serve hot!

8. If you’re lazy like me, buy pizza sauce and serve cold.

The main problem with this dish as that you got a real problem when it runs out, and trust me it will run out. There is not enough cheese in the world to satisfy these delicious little creations. The only way to limit intake is too add enough pepper to make it really burn! Then people will head for the water instead of for seconds. That is literally the best advice I can give, except for everybody Wang Chung tonight. Use the air fryer for best results and read this to understand how an airfryer works

Tomatoes?

If you’re wondering why I skimmed over the pizza sauce section of this article it was for good reason. If you’re going to have pizza sauce, then you need to have pizza sauce, and this suggestion is the latter. If you going to do it right, you need to have a garden! And by having a garden I mean you need to be growing 20 fresh organically farmed tomato plants every year. Don’t fret! It’s not that hard. The crazy thing about tomatoes is the only need a couple things.

1. Sunlight

2. Water

Okay I know that’s a little oversimplified but it’s the truth. Plenty of these two things will yield you a BUNCH of tomatoes. Growing tomatoes is an art, and an artist you can become if you experiment and try, try again. Make sure to beat up your tomatoes, they like a good beating!

Also, build tomato boxes and encompass them around your tomato plant so that the plant can grow up the plant and become huge, yielding up to an infinite amount of tomatoes!

Also, don’t make mistake of over fertilizing the ground, especially the first time. Too much nitrogen can be a bad thing.

Happy planting!

Tomato sauce ingredients

1. Fresh tomatoes

2. Salt

3. Pepper

4. Sugar

5. Oil

6. Garlic

7. Basil

You can start any tomato sauce recipe off with these ingredients. Don’t be afraid to try different quantities of each until you find your secret recipe, and remember, you always need a secret ingredient!