BBQ Pulled Pork

• T-fal Clipso® 6L Pressure Cooker
• 1 pork shoulder or butt roast, trimmed (about 3 lb/1.5 kg)
• 1/2 tsp (2 mL) each salt and pepper
• 2 tbsp (30 mL) canola oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 2 tsp (10 mL) finely chopped fresh rosemary
• 1 1/2 cups (375 mL) beef broth
• 1 cup (250 mL) barbecue sauce

1. Pat roast dry with paper towel; season all over with salt and pepper. Place pressure cooker on heat source set to maximum; heat oil. Cook pork for 3 to 5 minutes or until browned all over. Add onion, garlic and rosemary.

2. Pour in beef broth and barbecue sauce. Close pressure cooker. Fit the valve. Press it down and turn to cooking position. When steam escapes through the operating valve continuously, and a regular hissing sound is heard, reduce heat source to low. Set timer for 90 minutes.

3. During cooking, check that the valve murmurs regularly. If there is not enough steam, increase heat source slightly; if there is too much steam, reduce heat source.

4. To release steam: After the heat has been turned off, you have two alternatives: • Slow pressure release: turn the operating valve choosing the speed at which you want to release the pressure until it stops. When the pressure indicator drops again, your pressure cooker is no longer under pressure. • Fast pressure release: dip pressure cooker into a sink filled with enough cold water to reach level of pan handles. When pressure indicator drops again, your pressure cooker is no longer under pressure. Turn the operating valve up to position.

5. When the pressure cooker is under pressure, take great care when moving it without shaking it.

6. Remove lid. Transfer pork to cutting board. Let stand for 10 minutes. Bring sauce to boil over medium-high heat; cook for 6 to 8 minutes or until thickened. Shred pork using two forks. Toss with enough sauce as desired.

Tip: Enjoy Pulled Pork in 4 different dishes: • Added to soft tortillas with red cabbage slaw for the ultimate pork tacos. • Delicious piled onto slider buns with pickled onions and mayo. • Piled onto fries with cheese curds for a delectable poutine. • Arranged over tortilla chips, then topped with pickled jalapeño peppers, diced tomatoes, chopped peppers and onions. Sprinkle with shredded Cheddar cheese. Bake until melted and bubbly.