pulled_pork.png
 
 

CONTENTS

Brownulated Sugar (Molasses), Kosher Salt, Cumin, Mustard, Garlic Powder, Sweet Paprika, Thyme, Onion Powder, Black Pepper, New Mexico Chiles, Rubbed Sage, Oregano, Coriander, Ancho Chile Powder, Chipotle Chile Powder, Cayenne Pepper

 
 

PRESSURE COOKER RECIPE

INGREDIENTS

  • 4 lbs boneless pork butt or shoulder, trimmed of excess fat and cut into 4 large pieces

  • Ani™ Pulled Pork Spice Pack

  • 2 tbsp vegetable oil, divided

  • 1/2 cup apple cider (or water)

  • 1/2 cup apple cider vinegar

  • 3 tbsp tomato paste

  • 1/2 tsp liquid smoke (optional)

  • Kosher salt

  • 8–10 soft hamburger buns

  • BBQ sauce (optional)

  • ~1 cup prepared coleslaw

DIRECTIONS

  1. Rub the four pieces of pork with the Ani™ Pulled Pork Spice Pack. Set aside.

  2. Heat up the pressure cooker using the Sauté setting.

  3. While the pressure cooker is heating up, mix together the apple cider, apple cider vinegar, tomato paste, and liquid smoke (if using) in a bowl. Set aside.

  4. When the display reads hot, add half of the oil to the middle of the pot.

  5. Add two pieces of pork to the middle of the pot to sear it. Rotate it every 60–75 seconds until browned on all sides.

  6. Remove to a plate. Add the remainder of the oil, and repeat with the other two pieces. (It’s normal for some of the spices stick to the bottom.)

  7. Once the pork is seared, add the liquid mix. With a wooden spoon, deglaze the insert by scraping up all of the browned spices off of the bottom.

  8. Place the trivet in the pot, and return the pork pieces. Press Cancel to stop Sauté mode.

  9. Cover the pressure cooker and set the steam release to Sealing. Cook on high pressure for 45 minutes. When completed, allow for a 10 minute natural pressure release.

  10. Remove the pork to a cutting board. Shred with two forks, and place the pork in a large bowl.

  11. Skim excess fat from the top of the cooking liquid, and then add 1.5 cups of the cooking liquid to the pork.

  12. Stir to combine, and season to taste with salt if desired.

  13. Make sandwiches by placing pork on the buns, and top with a little BBQ sauce and coleslaw.

SLOW COOKER RECIPE

INGREDIENTS

  • 4 lbs boneless pork butt or shoulder, trimmed of excess fat and cut into 4 large pieces

  • Ani™ Pulled Pork Spice Pack

  • 2 tbsp vegetable oil, divided

  • 1/2 cup apple cider (or water)

  • 1/2 cup apple cider vinegar

  • 3 tbsp tomato paste

  • 1/2 tsp liquid smoke (optional)

  • Kosher salt

  • 8–10 soft hamburger buns

  • BBQ sauce (optional)

  • ~1 cup prepared coleslaw

DIRECTIONS

  1. Rub pork pieces with the Ani™ Pulled Pork Spice Pack. Set aside.

  2. Mix together the apple cider, apple cider vinegar, tomato paste, and liquid smoke (if using) in a bowl. Set aside.

  3. Heat a large, heavy pan on your stove over medium-high heat. When warm, add the oil.

  4. Brown the pork pieces in the pan on all sides, removing to your slow cooker as you go. (It’s ok if a little of the spices stick to the bottom of the pan and darken, just don’t burn.)

  5. Once the pork is seared, add the liquid mixture to de-glaze the pan, and use a wooden spoon to scrape up any browned spices off the bottom of the pan. Pour this liquid mixture into the slow cooker over the pork pieces.

  6. Cook on low for 5-6 hours, until the pork is very tender throughout, and easily shreds with a fork.

  7. Shred the pork with two forks, and place in a large bowl.

  8. Skim the excess fat off the liquid in the slow cooker, and then add 1½ cups of the cooking liquid to the pork in the bowl.

  9. Stir to combine, and season to taste with more salt and more cooking liquid as desired.

  10. Make sandwiches by placing the pork in the buns and top with a little BBQ sauce and coleslaw.