Oh WOW. WOW. This was amazing. The sweet/spicy combo was perfect. I made this exactly as written, except in the slow cooker. (Haven't used my pressure cooker yet!) Everything turned out wonderful. This is a keeper for sure. "Best pulled pork sandwich I've ever had." I'll be using the left overs to put on a pizza crust later! YUM YUM YUM!
Oh WOW. WOW. This was amazing. The sweet/spicy combo was perfect. I made this exactly as written, except in the slow cooker. (Haven't used my pressure cooker yet!) Everything turned out wonderful. This is a keeper for sure. "Best pulled pork sandwich I've ever had." I'll be using the left overs to put on a pizza crust later! YUM YUM YUM!
Really good! I made the pork and used it for Pork tacos and then next night pulled pork sandwiches. Perfect blend of sweet and spicy! Thanks!
This got huge thumbs up! I didn't need to make be bbq sauce it is so good without it!! I've tried so many pulled pork recipes and this is by far the best!
This is an excellent bbq! I had only a slight adjustment when I believed the sauce to be too acidic. I added three tbs of commercial bbq sauce and all was well! I have no problem recommending this recipe to any bbq aficionado. Thank you Valerio!
Very Good Loved It. Thanks Rox
We really like this recipe. I find that 1 Tbsp. of each of the dry rub ingredients is plenty. Also I only pressure cook the meat for about 1 hour. We usually don't make the bbq sauce because we have some excellent sauce on hand but we make the cole slaw using 1/2 the mayo and dressing ingredients and also bake home-made kaiser rolls. I do have a question however. I was wondering if I am correct in assuming that the pork does NOT get returned to the cooking liquid? I noticed that some recipes have the shredded pork stay warm in the liquid.
Just looking at the ingredients in this one made my mouth water in anticipation. We aren't real spice lovers in this house but I do love flavor so I cut the black pepper red pepper flakes and salt in 1/2 and there was plenty of spice for us. Even though it was 3 T shy of rub there was still plenty for my 3-1/2 # roast. I didn't have any hot sauce but I did have a jar of Herdez Traditonal Chipotle Mexican Cooking Sauce in the house that I used in it's place. I also didn't have beef broth and had chicken broth to use up. My maple syrup was bad so I skipped that step knowing with the honey and molasses there would be plenty sweetness. There was plenty (maybe too much) liquid for the amount of meat and I really think you could getaway with 1/2-3/4 the amount of liquid (at least for the electric pressure cooker). For the coleslaw mix I cut up my own cabbage and carrots. I used an electric pressure cooker that had presets that only allowed pressure cooking up to 40 minutes and I have no idea if that was a low pressure or not. I ran my cycle twice for a total of 80 minutes under pressure. It could have used about 20 - 30 more minutes but it was tender and shreddable as is. I think there was a good balance of sweet and spicy. This is the first time we've ever had coleslaw on pulled pork sandwich and I really enjoyed. Even though I made a few alterations to the recipe we enjoyed it. Thank you for the keeper Valerio!
This is the first meal I prepared in my pressure cooker and it was a huge hit! The sauce is well balanced and the slaw adds just the right amount of crunch to the hearty pork. YUM!
This is a fantastic recipe. The one change I made was only use a few drops of hot sauce a 1/2 cup of my hot sauce would have been over whelming.
I followed the recipe exactly as stated & must say that the pork was cooked well at about 2 1/2 hours and the BBQ sauce was a bit acidic. Next time if I make this I will less cider vinegar.
