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June 2003 Issue
Under Pressure
by Ronda L. Halpin
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With summer gearing up and schedules filling up, it's easy to find yourself under pressure. But that's not always a bad thing. If it's used right, pressure could be exactly what you need this summer.

In your kitchen, that is!

When pressure cookers are mentioned most of us think about a huge pot that rattles and jiggles and hisses. That, however, is the vision of your grandmother's pressure cooker. Today's pressure cookers are safer, quieter and come in a variety of sizes to suit today's busy schedules.

The most important thing that a pressure cooker brings to your cooking equation is time-saving. Of course, the energy saving and melt-in-your-mouth tenderness are also enough to bring a smile to your face. Instead of slaving over a hot stove for hours, traditional meals can be done in minutes and give you time to spare. Who said that being under pressure is a bad thing?

Enjoy and, as always, I encourage you to share your own recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .

 

Speedy Pulled Pork

This simple recipe cooks in no time. Use two forks to shred the pork into bite-sized pieces and serve it on hamburger rolls with cole slaw.
  • 3 lb. pork roast -- either boneless or deboned
  • 2 T. olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1 c. ketchup
  • 2 T. brown sugar
  • 2 T. Worcestershire sauce
  • 2 T. apple cider vinegar
  • 1/4 c. dry mustard
  • 1/4 c. chili powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/4 c. water
In a 5 quart pressure cooker, brown the pork roast in the olive oil over medium-high heat. Add the onion and garlic and sauté until softened. Add the remaining ingredients and mix to combine. Bring to a boil, cover the pressure cooker and bring to pressure. Stabilize the cooker and cook for 45 minutes. Slow release the pressure and, using two forks, pull the pork into shreds. If desired, adjust the seasonings and return the meat to high pressure for 10 minutes. Serve hot on rolls.
  • Yields: 8-10 servings
  • Preparation Time: 1 hour
 



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