PLACE CONTENTS OF BAG IN PRESSURE COOKER. CLOSE LID AND TURN PRESSURE RELEASE VALVE TO SEALING. COOK ON HIGH PRESSURE FOR 45 MINUTES. WHEN ACTIVE COOKING TIME ENDS ALLOW PRESSURE COOKER TO NATURALLY REALEASE FOR A MINIMUM OF 10 MINUTES THEN RELEASE THE REMAINING PRESSURE IN POT. INTERNAL TEMPERATURE OF PORK SHOULD BE 160˚F MEASURED WITH A MEAT THERMOMETER.

TO MAKE SAUCE:
WHEN PORK IS FULLY COOKED REMOVE FROM POT. SET PRESSURE COOKER TO SAUTÉ FUNCTION. IN A SMALL BOWL MIX TOGETHER 1 TABLESPOONFUL OF CORN STARCH WITH ¼ CUP OF WATER UNTIL COMBINED. WHISK CORN STARCH MIXTURE INTO PORK JUICES IN POT STIRRING CONSTANTLY UNTIL DESIRED THICKNESS IS REACHED.

RETURN PORK TO POT. SHRED MEAT AND MIX WITH SAUCE TO COAT.

*PLEASE NOTE: COOKING INSTRUCTIONS HAVE BEEN UPDATED.

PLACE CONTENTS OF BAG IN SLOW COOKER AND COOK ON HIGH FOR 3-5 HOURS. CHECK PROGRESS OF COOKING PERIODICALLY. IF LIQUID IS DRYING OUT ADD ½ TO 1 CUP OF WATER TO SLOW COOKER TO KEEP PORK MOIST. INTERNAL TEMPERATURE OF PORK SHOULD BE 160˚F MEASURED WITH A MEAT THERMOMETER.

IF MEAT DOES NOT SHRED EASILY YOU MAY NEED TO INCREASE THE COOKING TIME.

TO MAKE SAUCE:
WHEN PORK IS FULLY COOKED REMOVE FROM POT. SET SLOW COOKER TO HIGH. IN A SMALL BOWL MIX TOGETHER 1 TABLESPOONFUL OF CORN STARCH WITH ¼ CUP OF WATER UNTIL COMBINED. WHISK CORN STARCH MIXTURE INTO PORK JUICES IN POT STIRRING CONSTANTLY UNTIL DESIRED THICKNESS IS REACHED.

RETURN PORK TO POT. SHRED MEAT AND MIX WITH SAUCE TO COAT.

*PLEASE NOTE: COOKING INSTRUCTIONS HAVE BEEN UPDATED.

PREHEAT OVEN TO 300˚F. PLACE CONTENTS OF BAG IN A DUTCH OVEN OR OVEN-SAFE COOKING DISH. COVER TIGHTLY AND COOK IN PREHEATED OVEN FOR 1-2 HOURS OR UNTIL MEAT SHREDS EASILY. CHECK PROGRESS OF COOKING PERIODICALLY. IF LIQUID IS DRYING OUT ADD ½ TO 1 CUP OF WATER TO COOKING DISH TO KEEP PORK MOIST AND COVER TIGHTLY. INTERNAL TEMPERATURE OF PORK SHOULD BE 160˚F MEASURED WITH A MEAT THERMOMETER.

IF MEAT DOES NOT SHRED EASILY YOU MAY NEED TO INCREASE THE COOKING TIME.

TO MAKE SAUCE:
TRANFER COOKING JUICES TO A SMALL SAUCE PAN. PLACE SAUCE PAN ON STOVE SET TO MEDIUM-HIGH HEAT. IN A SMALL BOWL MIX TOGETHER 1 TABLESPOONFUL OF CORN STARCH WITH ¼ CUP OF WATER UNTIL COMBINED. WHISK CORN STARCH MIXTURE INTO COOKING JUICES IN SAUCE PAN STIRRING CONSTANTLY UNTIL DESIRED THICKNESS IS REACHED.

ADD PORK TO SAUCE IN PAN. SHRED MEAT AND MIX WITH SAUCE TO COAT.

DON’T SKIP THE SAUCE STEP WHEN PREPARING ONE POT GOURMET BARBECUE PULLED PORK. SHREDDING THE PORK AND MIXING IT WITH THE PREPARED SAUCE WILL GIVE YOU THE BEST EATING EXPERIENCE.

ALSO PLEASE NOTE THAT NOT ALL COOKING APPLIANCES ARE CREATED EQUAL. THE COOKING INSTRUCTIONS WE PROVIDE WORK GREAT IN MOST BRANDS OF SLOW COOKERS AND PRESSURE COOKERS BUT YOUR RESULTS MIGHT VARY. THE FOLLOWING TIPS WILL HELP TO ENSURE THAT YOUR MEAL COOKS UP TENDER, MOIST AND DELICIOUS.

TIPS FOR COOKING IN A SLOW COOKER OR CONVENTIONAL OVEN

• AS MEAT IS COOKING CHECK PERIODICALLY TO MAKE SURE THE LIQUID IS NOT DRYING OUT TOO QUICKLY. THIS IS POSSIBLE, PARTICULARLY IF YOU ARE ONLY COOKING A SINGLE PACKAGE OF PRODUCT. IF YOU NOTICE THAT TOO MUCH OF THE SAUCE EVAPORATED DURING THE COOKING PROCESS ADD ½ TO 1 CUP OF WATER TO PREVENT THE MEAT FROM BECOMING DRY.

• COOKING A SINGLE PACKAGE OF PRODUCT IN A SLOW COOKER MAY REQUIRE A SHORTER COOKING TIME. CHECK THE PROGRESS OF HOW WELL THE MEAT IS COOKING STARTING AT ABOUT 2.5 HOURS. IF MEAT IS FORK TENDER AND A MINIMUM OF 160˚F IT IS READY TO EAT.

• IF MEAT IS NOT SHREDDING EASILY AFTER SUGGESTED COOKING TIMES IT MAY NEED TO BE COOKED A LITTLE LONGER.

Try our BARBECUE PULLED PORK ON CRUSTY TOASTED ROLLS TOPPED WITH SLICED DILL PICKLES OR IN A WRAP WITH SOME SLICED AVOCADO AND SHREDDED MONTERAY JACK CHEESE. SERVE WITH A SIDE OF COLESLAW, CAESAR SALAD OR PASTA SALAD.