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Pulled Pork Sandwiches
Nb persons: 0
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| Dry: | |
| 1 T | chili powder |
| 2 tsp | ground cumin |
| 2 tsp | salt |
| 1 tsp | black pepper |
| Pulled Pork: | |
| 4-5 lb | pork shoulder or butt |
| 1 can | Campbell French onion soup |
| 1/2 c | water |
| 1 tsp | liquid smoke |
| 1 tsp | Worcester sauce |
| BBQ sauce,, (Sweet Baby Rays sweet & spicy) | |
1. Combine all dry rub ingredients in a small bowl.
2. Cut pork into 2 inch thick pieces (to speed up cooking time) then cut 1/8 inch deep, crisis crossing grooves into the pieces. Coat pieces with dry rub pushing it into the grooves. Let sit for five minutes.
3. Add the French onion soup, water, liquid smoke and Worcester sauce to the pressure cooker/crock pot. Place the pork pieces over top as separated from each other as possible.
4. Pour BBQ sauce over top pork pieces and securely lock the pressure cookers lid. Set the cooker to high and cook for 90 minutes. If using crock pot cook on high 4 hours or on low for 8 hours.
5. Let the pressure release naturally for at least 10 minutes before quick releasing any remaining pressure and safely removing lid.
6. Pork should be fork tender and shred easily.
7. Serve piled apart on buns with additional BBQ sauce on top.
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