Try this Pulled pork & slaw recipe, or contribute your own.
Suggest a better descriptionIn a pressure cooker heat 2 teaspoons of oil over medium heat. Add the onion and garlic and season with salt and pepper. Cook until softened and lightly browned, 5 minutes. Add the chili powder, cumin, cinnamon, and cayenne and cook until toasted, 1 minute more. Stir in the broth, ketchup, 1/3 cup vinegar, liquid smoke and molasses. Bring to a simmer and add the pork. Simmer under pressure, until the pork is just cooked through and tender, about 20 minutes
Meanwhile, in a medium bowl whisk the remaining oil with the remaining 2 tbsp vinegar and the mustard. Add the slaw and toss well. Season with salt and pepper to taste and set aside.
Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat on the remaining sauce in the pot to medium-high and cook until thickened, about 5 minutes. Remove from the heat.
Shred the pork with two forks into large chunks and add back into the thickened sauce. Toss well to coat. Let stand 10 minutes, tossing occasionally, to let the pork absorb the sauce. Serve on a bun with the slaw on the sandwich or on the side.
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Serving Size: 1 Serving (2692g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4902 | ||
Calories from Fat: 2749 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 305.4g | 407 % | |
Saturated Fat 86.3g | 431 % | |
Monounsaturated Fat 129.4g | ||
Polyunsanturated Fat 63.7g | ||
Cholesterol 1671.2mg | 514 % | |
Sodium 3267mg | 113 % | |
Potassium 6552.7mg | 172 % | |
Total Carbohydrate 70.4g | 21 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 65.4g | ||
Protein 440.4g | 629 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4902
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