Sweet and Spicy Pressure Cooker Pulled Pork

Motivation
Looking for a pork shoulder recipe that could be made in a single day. I modified this NYT recipe based on what was in the pantry at the time, plus obvious taste preferences in our household. I also modified the cook time for a regular pressure cooker.

Ingredients: Marinade

• 6 garlic cloves
• 2 T brown sugar
• 1 T red pepper flake
• 2 t kosher salt
• 2 t ground white pepper
• 4 lb pork shoulder

Ingredients: Sauce

• 1 T peanut oil
• 8 garlic cloves
• 1 T dried ginger
• 2 t powdered ginger
• 1/3 cup Maggi sweet chili sauce
• 1/4 cup soy sauce
• 2 T ketchup
• 2 T pisco
• 2 T honey
• 1 T seasoned rice vinegar
• 1 t fish sauce
• 1 T sesame oil

Mise en Place

For the marinade, press the garlic and combine with sugar and spices in a gallon zip top bag. Toss the pork with the marinade in the zip top and refrigerate for at least an hour.

For the sauce, press the garlic and add both kinds of ginger to the garlic so it starts to rehydrate while you finish measuring and preparing everything else. I measured the soy sauce and everything past it into the same container since it all gets added at the same time.

Method

Brown the pork in the pressure cooker pot, but don't be too worried about getting a good sear, this will finish under the broiler. Add 3/4 cup of water, close, bring up to pressure, and cook for 50 - 60 minutes. 

For the sauce, fry the garlic and ginger in the peanut oil, then add the rest of the ingredients. Simmer until thick enough to coat the back of a spatula. remove from heat, but don't refrigerate.

Once the pork is done, remove the chunks from the pot and pull. Add 6-8 T of the cooking liquid into the sauce, stirring to combine. 

Set the broiler to crisp. Spread the pulled pork on a lined jelly roll pan. Coat with the sauce, tossing to get uniform coverage. Broil until it starts to look crisp. 

Serving Options

Rather than the rice option in the original recipe, I spread a small amount of mayo on to some hamburger buns, added a few slices of pickled green tomatoes, and served these as pulled pork sandwiches.

Fridge Pickled Green Tomatoes

Motivation
We had quick pickled green tomatoes on a Charcuterie plate at Husk a couple of years ago. When my tomatoes refused to ripen, I decided to try my own twist on that. I made these in (8) 4 oz mason jars, so each is a reasonable serving size for 2 people.

Ingredients: Jar

• 6 - 8 green tomatoes
• 3 garlic cloves
• 2 t dried dill

Ingredients: Pickling liquid

• 2 cup white vinegar
• 2 cup water
• 2 T kosher salt
• 2 T brown sugar
• 1 T whole black peppercorn
• 1 t red pepper flake
• 2 T Knob Creek bourbon

Mise en Place

Wash each jar. If there is sanitizer available, dunk each jar and lid after a good wash.

Slice the garlic into paper thin sheets and add it to the bottom of each jar. Quarter larger tomatoes, and halve smaller ones. Slice the tomatoes 1/4" thick segments and stack into each jar. Pack them in tight, but leave 1/2" of space at the top. sprinkle a tiny bit of dill into each jar.

Method

Bring vinegar and water to a simmer, add salt, sugar and spices. Once sugar is dissolved, remove from heat and add bourbon. Immediately fill each jar, leaving 1/4" of head room. Close jars and refrigerate for at least 5 days. These should keep for 3 months.

Serving Options

Charcuterie plates, pulled pork sandwiches, and any other recipe that calls for a dill pickle.