Black Nocino™ Barbecue Pork (winter version)
03/07/2017
pulled pore and salad
| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Passive Time | 15 minutes |
| Servings |
people
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Ingredients
- 1 large Onion yellow
- 3 cloves garlic large
- 1 medium shallot
- 1 medium poblano pepper roasted
- 1 tbsp paprika
- 2 tsp salt
- 2 tbsp brown sugar
- 1/2 tsp black pepper
- 4-6 lb pork butt roast
- 3/4 cup vinegar cider
- 3 tbsp worcestershire
- 2 tbsp Black Nocino™ Sauce Blacklick Spice Company
- 1 tbsp crushed red pepper flakes
- 1 1/2 tsp sugar
- 1/2 tsp dry mustard
- 1/4 tsp cayenne pepper
- buns
- coleslaw
Ingredients
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Instructions
- Quarter onion. Coarsely chop garlic and shallots
- Roast poblano over burner til scorched. Remove loosened skin, seed and chop coarsely
- Combine brown sugar, paprika, salt, and pepper. Rub over roast, and place in pressure cooker with onions, garlic, and shallot.
- Combine vinegar, worcestershire, Black Nocino™, red pepper, sugar, mustard, and cayenne. mix and pour over roast.
- Start heat and once pressure cooker has sealed lower heat and cook for 50 minutes. allow to cool fully
- Enjoy served on buns with coleslaw
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