Time: 2 hours.
Complexity: easily
Quantity: 12 sandwiches

If you ask anyone you meet, "Which nation eats the most meat?" the answer will most likely be "Americans." These guys truly love meat dishes and know a thing or two about cooking them. Ribs, steaks, hundreds of types of barbecue, and divinely tender pulled pork that falls apart at the slightest touch and melts in your mouth. To achieve such tenderness, the meat is simmered in its own juices for a long time, on average 6-8 hours. However, owners of a modern multicooker-pressure cooker won't have to waste that much time, and as we know, that's the most valuable resource. Thanks to modern technology, the whole thing will take just 2 hours, including making the sauce and assembling the sandwiches!

Ingredients:

• 1 piece (1.8 kg) boneless pork neck, trimmed of excess fat and cut into 6 pieces
• 3 tbsp. l. brown sugar
• 2 tsp hot paprika
• 1 teaspoon mustard powder
• 0.5 tsp ground cumin
• 2 teaspoons of vegetable oil
• 0.5 cup apple cider vinegar + more to taste
• 3 tablespoons tomato paste
• 12 potato hamburger buns
• 1 tbsp. barbecue sauce, for filing
• 4 cups coleslaw, for serving
• Special equipment: multicooker-pressure cooker

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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hamburger buns, pork, cumin, paprika

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Preparation:

Step 1
• In a small bowl, combine paprika, mustard, cumin, 1 tablespoon brown sugar, 2 teaspoons salt, and 1/2 teaspoon salt. Coat the pork on all sides with the spice mixture.
Step 2
• Turn the multicooker on to high heat. Pour in the vegetable oil and, when hot, add the pork and fry in 2 batches until golden brown on all sides, about 5 minutes. Switch the multicooker to warm, remove the pork, and transfer it to a plate.
Step 3
• Pour 3/4 cup water into the meat juices remaining in the slow cooker. Add the apple cider vinegar, tomato paste, remaining 2 tablespoons brown sugar, and 2 cups water and whisk to combine. Return the meat to the slow cooker. Follow the manufacturer's instructions to secure the lid and prepare everything for pressure cooking. Set the pressure cooker to high pressure for 1 hour.
Step 4
• Once the pressure cooking cycle is complete, turn on the quick steam release function according to the instructions and wait until the cycle is complete. Be careful not to get caught in any residual steam. Unlock and remove the lid, and transfer the pork to a large bowl.
Step 5
• Switch the multicooker to the regular fry setting and simmer the remaining sauce for about 15 minutes, until reduced by half. While the meat juices are evaporating, use a ladle to skim off any fat that appears on the surface. Season with salt to taste.
Step 6
• Meanwhile, using 2 forks, shred the pork into small pieces.
Step 7
• Add 3 cups of the reduced gravy to the meat and season to taste with salt and apple cider vinegar. Serve in hamburger buns with barbecue sauce and coleslaw.

Votes: 5