A tasty and comforting dish with soft pulled pork braised in BBQ sauce and served on top of creamy corn polenta. This modern recipe is quick and easy to make with the pressure cooker, but the flavor isn't lost.
Ingredients: 3 lbs pork shoulder, trimmed and cut into chunks. 1 cup BBQ sauce. 1 cup chicken broth. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tsp smoked paprika. 1 tsp cumin. Salt and pepper to taste. 1 cup yellow cornmeal. 4 cups water. 1 cup milk. 1/2 cup grated cheddar cheese. 2 tbsp butter. Chopped green onions for garnish.
Instructions: Cumin, salt, and pepper should be added to pork chunks. Put chopped onion and minced garlic in the pressure cooker and cook them until they get soft. Season the pork chunks and brown them all over. Add the BBQ sauce and chicken broth and make sure the pork is covered. Put the pressure on high, lock the lid, and cook for 40 minutes. Get the corn polenta ready while the pork is cooking. Bring milk and water to a boil in a different pot. Slowly whisk in the cornmeal, making sure there are no lumps by stirring all the time. Turn down the heat, let the polenta cook until it gets thicker. Cheese and butter should be mixed in until melted and smooth. When the pork is done, let the pressure off, shred it with forks, and mix it with BBQ sauce. Put pulled pork that has been braised on top of creamy corn polenta. Add some chopped green onions as a garnish. Have fun with your Modern Pressure Cooking creation!
Prep Time: 15 minutes
Cook Time: 40 minutes
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