The ingredients – simple…
2 pork tenderloin (approximately 1 kg total)
1 can Guinness draft
1 cup barbecue sauce (I used KC Masterpiece)
2 tbsp corn starch
The method – simple
Cut each tenderloin into 3 pieces and place in cooker.
Add barbecue sauce and stir to coat pork
*Top off with Guinness to fill line (see note below)
(my little pot couldn’t hold the contents of 1 whole can so the Captain got the rest)
Instead of my usual pulled pork recipe of 6-8 hours in a slow cooker,
this will take no longer than 45 minutes.
(place lid on cooker, set gage to ‘airtight’ and set timer for 45 minutes)
Once done, release the pressure.
Let the pork cool slightly and shred with two forks.
Add corn starch to some cold water then add gradually to sauce in pan.
Set cooker timer for 5 minutes and simmer until starch is ‘cooked’ and sauce has thickened.
Onboard, for the two of us, I would likely cut 1 tenderloin in half
to use for a delicious grilled meal and
cook the other half in the pressure cooker for some yummy sandwiches.
But I cooked this in my ‘dirt galley’
so there would be enough to freeze for future meals.
…And because Galley Kat has a new toy…
Stay tuned…
Galley Kat Note
*A word of caution about filling – DO NOT over fill,
and once cooking is done let the pot cool slightly before leasing pressure
unless you want to clean up a lot of sticky spattered juices.
Galley Kat has learned her lesson.


3 responses to “PRESSURE COOKER PULLED PORK with a little IRISH”

  1. You are definitely my new resource for recipes for cooking on a boat, well and at home too. Don't have a boat yet, but working on it. 🙂 Anyway thank you for this Irish influenced recipe just in time for St. Patty's day!
    Sail Away Girl

  2. […] Lovin’ the leftover Pulled Pork… […]

  3. […] living.     …I finally caved in and bought one.       I made some Guinness Pulled Pork yesterday, enough to freeze for later use… …this is really easy… So much more […]

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