PRESSURE COOKER IRRESISTIBLE RECIPES COOKBOOK (Breakfast, Lunch & Dinner) for 365 days
Book Details
Author(s)Jeff D. Reynolds
ISBN / ASINB014GDAQ5A
ISBN-13978B014GDAQ50
MarketplaceGermany 🇩🇪
Description
The pressure cooker has fast become one of the greatest cookware of all time, finding it in most households and kitchens. The pressure cooker is every chef’s treasure; the chef relies on the durability, reliability ease and speed at which the food is cooked with the pressure cooker.
I have taken time to compile many pressure cooker recipes that are mouth watering and irresistible and these recipes guarantees a happy stomach and a glowing kitchen. These recipes would keep your taste buds busy, your family coming back to the table, and they would transform you to grade A Chef.
This book was written by a chef with an experience that spans over two decade, a gourmet chef per excellence, driven by a passion for great food and motivated by his highly selective taste buds. He decided to help your cooking skills and help broaden your archive of irresistible and delicious recipes. These recipes are simple to read, easy to understand and they are great recipes you wouldn’t find just anywhere, they were carefully handpicked for your reading, cooking and eating pleasure. Thanks for downloading this book. Enjoy as you read and cook.
Pressure Cooker Valerio's Pulled Pork Sandwich Recipe
PREP 30 minutes
COOK 2 hours 15 minutes
READY IN 8 hours
Ingredients
Original recipe makes eight sandwiches
Dry Rub:
2 tbsps of garlic powder
2 tbsps of brown sugar
2 tbsps of red pepper flakes
2 tbsps of ground black pepper
2 tbsps of paprika
2 tbsps of salt
1 (3 1/2) lbs. pork butt roast with bone
Cooking Liquid:
1/2 cup of hot sauce
4 cups of beef stock
1 tbsp of molasses
3 tbsps of honey
4 crushed cloves garlic
1 tbsp of maple syrup
Coleslaw:
2 tbsps of Dijon mustard
1 cup of mayonnaise
1 tsp of salt
1 tsp of hot sauce
2 tbsps of white vinegar
1 tsp of ground black pepper
1 (16 oz.) of bag coleslaw mix
BBQ Sauce:
5 minced cloves garlic
1 tbsp of vegetable oil
1/2 cup of honey
2 cups of ketchup
2 tbsps of molasses
2 tbsps of hot pepper sauce
Salt and ground black pepper to taste
5 tbsps of cider vinegar
8 Kaiser rolls, split
Directions
In a bowl, combine garlic powder, brown sugar, two tbsps of black pepper, and two tbsps of salt, red pepper flakes, and paprika. You should rub the spice mixture over the pork butt, put the lid on, and then store in a freezer for five hours or over the night.
In a pressure cooker, pour the beef stock and half cup of the hot sauce. And then stir in three tbsps of honey, maple syrup, one tbsp of molasses, and four crushed garlic cloves. Now in the pressure cooker, place the pork butt, and then close the pressure cooker lid, and then over high heat bring up to low pressure, then reduce the heat to low, keeping it at low pressure, and then cook for two hours.
While the pork cooks, you should make the coleslaw. In a bowl, mix mayonnaise, one teaspoon hot sauce, Dijon mustard, one teaspoon salt, white vinegar, and one teaspoon black pepper. Add the coleslaw mix and then toss to coat. Close the lid and then keep in a freezer.
Turn off the heat and then let the pressure go down naturally; uncover and then let the pork stand for five mins. Test the meat with a fork, the meat should shred easily; if it does not fall off the bone, cover pressure cooker, and then turn on the heat, you then return pressure cooker to low pressure, and then cook for thirty mins more.
You should remove the meat from the pressure cooker, reserving a quarter cup of the cooking liquid. Then shred the meat using 2 forks and then set aside.
In a saucepan over medium heat, heat the vegetable oil. And then stir in five cloves of garlic; and cook and stir for about three mins until the garlic becomes fragrant and just begins to turn brown. Then remove saucepan from heat and stir in ketchup, two tbsps of hot sauce, half cup of honey, two tbsps of molasses, cider vinegar, and the reserved cooking liquid. Then season with black pepper and salt to taste. Now, over medium heat bring sauce to a simmer.
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I have taken time to compile many pressure cooker recipes that are mouth watering and irresistible and these recipes guarantees a happy stomach and a glowing kitchen. These recipes would keep your taste buds busy, your family coming back to the table, and they would transform you to grade A Chef.
This book was written by a chef with an experience that spans over two decade, a gourmet chef per excellence, driven by a passion for great food and motivated by his highly selective taste buds. He decided to help your cooking skills and help broaden your archive of irresistible and delicious recipes. These recipes are simple to read, easy to understand and they are great recipes you wouldn’t find just anywhere, they were carefully handpicked for your reading, cooking and eating pleasure. Thanks for downloading this book. Enjoy as you read and cook.
Pressure Cooker Valerio's Pulled Pork Sandwich Recipe
PREP 30 minutes
COOK 2 hours 15 minutes
READY IN 8 hours
Ingredients
Original recipe makes eight sandwiches
Dry Rub:
2 tbsps of garlic powder
2 tbsps of brown sugar
2 tbsps of red pepper flakes
2 tbsps of ground black pepper
2 tbsps of paprika
2 tbsps of salt
1 (3 1/2) lbs. pork butt roast with bone
Cooking Liquid:
1/2 cup of hot sauce
4 cups of beef stock
1 tbsp of molasses
3 tbsps of honey
4 crushed cloves garlic
1 tbsp of maple syrup
Coleslaw:
2 tbsps of Dijon mustard
1 cup of mayonnaise
1 tsp of salt
1 tsp of hot sauce
2 tbsps of white vinegar
1 tsp of ground black pepper
1 (16 oz.) of bag coleslaw mix
BBQ Sauce:
5 minced cloves garlic
1 tbsp of vegetable oil
1/2 cup of honey
2 cups of ketchup
2 tbsps of molasses
2 tbsps of hot pepper sauce
Salt and ground black pepper to taste
5 tbsps of cider vinegar
8 Kaiser rolls, split
Directions
In a bowl, combine garlic powder, brown sugar, two tbsps of black pepper, and two tbsps of salt, red pepper flakes, and paprika. You should rub the spice mixture over the pork butt, put the lid on, and then store in a freezer for five hours or over the night.
In a pressure cooker, pour the beef stock and half cup of the hot sauce. And then stir in three tbsps of honey, maple syrup, one tbsp of molasses, and four crushed garlic cloves. Now in the pressure cooker, place the pork butt, and then close the pressure cooker lid, and then over high heat bring up to low pressure, then reduce the heat to low, keeping it at low pressure, and then cook for two hours.
While the pork cooks, you should make the coleslaw. In a bowl, mix mayonnaise, one teaspoon hot sauce, Dijon mustard, one teaspoon salt, white vinegar, and one teaspoon black pepper. Add the coleslaw mix and then toss to coat. Close the lid and then keep in a freezer.
Turn off the heat and then let the pressure go down naturally; uncover and then let the pork stand for five mins. Test the meat with a fork, the meat should shred easily; if it does not fall off the bone, cover pressure cooker, and then turn on the heat, you then return pressure cooker to low pressure, and then cook for thirty mins more.
You should remove the meat from the pressure cooker, reserving a quarter cup of the cooking liquid. Then shred the meat using 2 forks and then set aside.
In a saucepan over medium heat, heat the vegetable oil. And then stir in five cloves of garlic; and cook and stir for about three mins until the garlic becomes fragrant and just begins to turn brown. Then remove saucepan from heat and stir in ketchup, two tbsps of hot sauce, half cup of honey, two tbsps of molasses, cider vinegar, and the reserved cooking liquid. Then season with black pepper and salt to taste. Now, over medium heat bring sauce to a simmer.
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