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Shredded Pork Sandwich

Total Time

Prep: 20 min. Cook: 25 min. + releasing

Makes

8 servings

These mouthwatering country ribs get tender quickly under pressure. “Mom’s pressure cooker makes things easy for our family of three.”—Anna Minegar, Zollo Springs, Florida.

Ingredients

  • 3 to 4 pounds bone-in country-style pork ribs
  • 5 cups water, divided
  • 1 cup finely chopped onion
  • 3/4 cup ketchup
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon all-purpose flour
  • 8 kaiser rolls, split

Directions

  1. Place pork in a 6-qt. electric pressure cooker; add 4 cups water. Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure.
  2. Meanwhile, in a large saucepan, combine onion, ketchup, Worcestershire sauce, salt and pepper. Combine flour and remaining 1 cup water until smooth; stir into onion mixture. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  3. Remove ribs to a cutting board with a slotted spoon; cool slightly. When cool enough to handle, remove and discard bones. Shred pork with two forks; add to the sauce. Cook for 10 minutes or until heated through. Serve on rolls.
Editor’s Note: This recipe was tested at 13 pounds of pressure (psi).

Nutrition Facts

1 sandwich: 377 calories, 13g fat (4g saturated fat), 64mg cholesterol, 948mg sodium, 39g carbohydrate (8g sugars, 2g fiber), 25g protein.

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