Smoked Pulled Pork

• 1 tbsp extra virgin olive oil
• 1kg piece of pork scotch/neck
• 4 brioche buns
• Pickles of your choice, to serve
• For the Sauce
• ⅔ cup good-quality barbecue sauce
• 1 tbsp tomato paste
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar plus an extra tsp for salad
• ¼ cup brown sugar
• 2 tbsp smoked paprika
• 3 cloves garlic, very finely grated
• 3 drops liquid smoke
• Salt & pepper

#everydaygourmet #weeknightdinner #multicooker #pressurecooker #entertaining

This recipe was created with our partnership with Everyday Gourmet.

To make the sauce combine barbecue sauce, tomato paste, mustard, sugar, paprika, garlic and 1 teaspoon of liquid smoke, ¾ cup water, a pinch of salt and pepper in a bowl.

Add the oil to the pressure cooker and set to ‘searing’ function and brown the pork for 5 minutes on each side. Add the sauce and 1 cup of water and select ‘beef/lamb’ function and set the timer to 50 minutes.

After the release of the pressure open the lid and remove pork.

If the sauce is too thin, select ‘sauce thickening’, and when the sauce is thick and glossy, turn it off.

While the sauce thickens, shred the meat with two forks. Return the meat to the sauce and mix through.

Serve pulled pork in the middle of the table with buns and pickles.