If you ask the first comer “What nation eats the most meat, “with a high probability the answer will be” Americans. “These guys really love meat dishes and know a lot about them cooking. Ribs, steaks, hundreds of types of barbecue and divine delicate ragged pork, breaking up into fibers from the slightest touching and melting in your mouth. To achieve such softness, meat they languish for a long time in their own juice, on average 6-8 hours. But, owners of a modern multicooker-pressure cooker do not have to spend so much time, and this is known to be the most valuable resource. Thanks modern progress, everything about everything will take only 2 hours and this along with making the sauce and making sandwiches! Share with friends: 
Time: 2 hours. Difficulty: easy Amount: 12 sandwiches in recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 piece (1.8 kg.) Boneless pork neck, cut off excess fat and cut into 6 parts
- 3 tbsp. l brown sugar
- 2 tsp hot paprika
- 1 tsp mustard powder
- 0.5 tsp ground cumin
- 2 tsp vegetable oil
- 0.5 tbsp. apple cider vinegar + optional to taste
- 3 tbsp. l tomato paste
- 12 hamburger potato rolls
- 1 tbsp. barbecue sauce, for serving
- 4 tbsp. Cole Slow, for serving
- Special equipment: multicooker-pressure cooker
Recipes with similar ingredients: hamburger buns, pork, cumin, paprika
Recipe preparation:
- In a small cup, mix paprika, mustard, cumin, 1 tbsp. l brown sugar, 2 tsp. salt and 0.5 tsp Spread pork with all sides with a mixture of spices.
- Turn on the high cooker in the slow cooker. Pour vegetable oil and when it gets hot, add pork and fry it in 2 batches until golden brown on all sides, for This will take about 5 minutes. Switch the multicooker to mode Preheat, remove the meat and lay it on a plate.
- For meat juice remaining in the slow cooker, pour 3/4 tbsp. water. Add apple cider vinegar, tomato paste, the remaining 2 tbsp. l brown sugar and 2 tbsp. water and mix with a whisk to combine. Return the meat back to the slow cooker. Follow manufacturer’s instructions in order to lock the lid and prepare everything for cooking in a pressure cooker mode. Set high pressure for 1 hour
- After the pressure cooking cycle ends, turn on the quick steam release mode following the instructions and wait until the cycle completes completely. Be careful not to to suffer from steam residues, unlock and remove the cover and transfer the pork to a large bowl.
- Switch the slow cooker to normal cooking and simmer the remaining gravy is about 15 minutes, until its volume decreases in half. While the meat juice is evaporated using a ladle remove any grease that appears on its surface. Salt on to taste.
- In the meantime, use 2 forks to disassemble the pork into small pieces.
- Add to the meat 3 tbsp. evaporated gravy and season it over taste with salt and apple cider vinegar. Serve in buns for hamburger with barbecue sauce and cole slow.
