Savory Cajun Pulled Pork Delight
Indulge in the deep, rich flavors of this Cajun-inspired pulled pork, cooked to perfection in your Wolfgang Puck pressure cooker. This flavorful dish transforms an affordable cut of country-style pork ribs into tender, juicy shreds that are perfect for sandwiches. The combination of chicken broth, dry sherry, and premium barbecue sauce brings a unique depth to the meat, while the optional spices allow you to customize the heat level to your liking. Whether you're hosting a gathering or just enjoying a comforting meal at home, this recipe guarantees satisfaction with minimal effort. Serve it up on your favorite buns, and watch it become a new family favorite!
N/A
Servings
140
Calories
7
Ingredients
Ingredients
Country-style pork ribs
5 lbs (Cut into large pieces to fit into the cooker)
Salt
to taste (for seasoning)
Pepper
to taste (for seasoning)
Cajun seasoning or chili powder
1-3 tsp (to taste)
Chicken broth
2 cups (for cooking)
Dry sherry or dry marsala wine
1/2 cup (for deglazing)
Premium quality barbecue sauce
2 (20 ounce) bottles (for mixing with pulled pork)
Instructions
1
Begin by seasoning the country-style pork ribs with salt and pepper to enhance the flavor, or use your favorite dry rub if it already contains salt.
2
Generously rub the chosen seasoning onto all sides of the meat, ensuring even coverage.
3
Cover the meat and let it rest in the refrigerator for at least 30 minutes, allowing the flavors to deepen (up to 60 minutes for even better results).
4
In a large skillet over medium-high heat, brown the seasoned meat on all sides until a nice crust forms; this will add extra flavor to your dish.
5
Once browned, deglaze the skillet with a splash of water or dry sherry, scraping up any browned bits. Pour this mixture into your pressure cooker.
6
Carefully transfer the browned pork to the pressure cooker.
7
Pour in 2 cups of chicken broth and add 1/2 cup of dry sherry or marsala wine for added depth.
8
Secure the lid on the pressure cooker and set it to the sealing position.
9
Select the meat cooking function on the cooker and set the timer for 60 minutes.
10
When cooking is complete, unplug the cooker and allow the pressure to release naturally. Carefully open the lid according to the manufacturer's instructions.
11
Leave the flavorful broth in the cooker. Use tongs to remove the pork and place it on a cutting board for shredding.
12
Shred the pork using two forks or your hands, discarding any larger pieces of fat.
13
Return the shredded pork to the cooker, and mix it well with the remaining liquid for maximum flavor infusion.
14
Add 1 to 2 bottles of premium quality barbecue sauce, adjusting to your preferred consistency and sweetness.
15
Stir the mixture thoroughly to ensure an even coating of sauce on the meat.
16
Plug in the cooker and select the warm function. Cover with a glass lid and let the pulled pork sit for at least 15 minutes to meld the flavors.
17
Serve the savory pulled pork on soft buns or rolls, and enjoy this mouthwatering dish with your favorite sides.
Nutrition Information
6g
Fat
4g
Carbs
11g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Cajun Pulled Pork Delight?
It is a rich, Cajun-inspired dish made with country-style pork ribs that are pressure-cooked until tender and then shredded and mixed with barbecue sauce.
What cut of meat is used for this recipe?
The recipe calls for 5 lbs of country-style pork ribs, cut into large pieces.
What equipment do I need to cook this pulled pork?
You will need a pressure cooker (like a Wolfgang Puck model), a large skillet for browning, tongs, a cutting board, and two forks for shredding.
How should I season the pork ribs?
Season the ribs with salt and pepper or use your favorite dry rub. Ensure you rub the seasoning onto all sides of the meat.
How long should the meat rest after seasoning?
Let the meat rest in the refrigerator for at least 30 minutes, or up to 60 minutes for better flavor results.
Is it necessary to brown the meat before pressure cooking?
Yes, browning the meat in a skillet over medium-high heat until a crust forms adds extra depth and flavor to the dish.
How do I deglaze the skillet?
After browning the meat, add a splash of water or dry sherry to the skillet and scrape up the browned bits, then pour this mixture into the pressure cooker.
What liquids are used inside the pressure cooker?
The recipe uses 2 cups of chicken broth and 1/2 cup of dry sherry or dry marsala wine.
Can I substitute the dry sherry?
Yes, you can use dry marsala wine or water as a substitute for the dry sherry.
Which setting should I use on my pressure cooker?
Use the meat cooking function on your pressure cooker.
How long does the pork cook in the pressure cooker?
Set the timer for 60 minutes once the cooker is sealed.
How should the pressure be released after cooking?
Unplug the cooker and allow the pressure to release naturally rather than using a quick-release method.
Do I need to remove the cooking liquid before shredding?
No, keep the flavorful broth in the cooker to mix back in with the shredded meat later.
How do I shred the pork?
Remove the meat from the cooker and use two forks or your hands to shred it on a cutting board, discarding large pieces of fat.
What should I do after shredding the meat?
Return the shredded pork to the pressure cooker and mix it well with the remaining cooking liquid.
How much barbecue sauce should I add?
Add 1 to 2 bottles (20 ounces each) of premium quality barbecue sauce, depending on your preferred consistency.
How do I let the flavors meld at the end?
After adding the BBQ sauce, set the cooker to the warm function and let it sit covered for at least 15 minutes.
What kind of lid is used during the warming stage?
A glass lid is recommended while the pulled pork sits on the warm function.
How is the Savory Cajun Pulled Pork served?
It is best served on soft buns or rolls with your favorite side dishes.
How many calories are in a serving?
There are approximately 140 calories per serving.
What is the fat content per serving?
Each serving contains about 6g of fat.
How much protein is in this dish?
This dish provides 11g of protein per serving.
What is the carbohydrate count per serving?
There are 4g of carbohydrates per serving.
How much Cajun seasoning should I use?
You can use 1 to 3 teaspoons of Cajun seasoning or chili powder, adjusted to your preferred heat level.
Can I use a dry rub instead of salt and pepper?
Yes, you can use any dry rub; just be mindful of the salt content already present in the rub.
Is this recipe suitable for country-style pork ribs?
Yes, this recipe specifically uses country-style ribs because they become very tender when pressure-cooked.
Why is the meat rested in the refrigerator?
Resting allows the seasonings to penetrate the meat, resulting in a deeper flavor profile.
What flavor does the dry sherry add?
The dry sherry provides a unique depth of flavor and helps deglaze the skillet to capture all the savory bits.
How many ingredients are in this recipe?
There are 7 primary ingredients: pork ribs, salt, pepper, Cajun seasoning, chicken broth, sherry/marsala, and barbecue sauce.
Is this a good recipe for hosting a gathering?
Absolutely, it makes a large amount of flavorful meat that is easy to serve on buns for a crowd.