Serves
Makes 4 to 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon pimentón, Spanish smoked paprika
- 1 (18-ounce) bottle barbecue sauce
- ¼ cup beer or water
- 2 to 3 tablespoons chipotle pepper sauce, or to taste
- 2-pound to 2½-pound pork tenderloin, trimmed and cut in 1½-inch slices
Procedure
Heat the olive oil in the All-Clad 8.4 qt. Pressure Cooker over medium heat. Add the onion and garlic; cook, stirring constantly, until onion is soft. Add the pimentón and cook 1 minute longer.
Add the barbecue sauce, beer, and chipotle pepper sauce and pork pieces. Close the pressure cooker.
Program 15 minutes into the timer and select prog 3. Turn the heat to high.
After hearing the first audible signal and the countdown begins, reduce the heat to a low setting that allows the pressure indicator to remain in the upright position with a constant, yet gentle and steady release of steam.
Upon hearing the second audible signal, turn off the heat and move the program selector to PRESSURE/RELEASE.
When the cooking cycle is complete and the pressure has been released, the final signal will be heard. Open the pressure cooker.
Using a slotted spoon, remove pork and transfer to a cutting board. While still warm, shred meat with two forks.
Return shredded pork to sauce in pot and simmer 5 to 10 minutes, uncovered.
Serve pulled pork on soft sandwich buns or as sliders on small buns.
