Busters Recipes

Carolina Barbecue Pork

1 lg yellow onion-chopped (about 1 1/2 c.)
1 (14 1/2 oz can diced tomatoes)
1/2 c. dark corn syrup
1/2 c. firmly packed dark brown sugar
3 Tbsp. cider vinegar
2 Tbsp. coarse Dijon Mustard
1 Tbsp. Worcestershire sauce
3/4 tsp. celery salt
1 1/4 tsp. ground black pepper
4 cloves garlic, peeled and minced
1 -3# pork shoulder roast trimmed and cut into strips-bone reserved
2 Tbsp. tomato paste
2 Tbsp. pure maple syrup
1/2 tsp. mesquite-flavored liquid smoke

Combine the onion, tomatoes, corn syrup, brown sugar, vinegar, mustard, worcestershire, celery salt, and 3/4 tsp of the pepper in the p/c. Stir in the garlic. Add the pork strips and the reserved bone. Cover, lock, and set to high pressure for 25 min. Allow natural steam release.

Open cover, discard bone, break up meat. Mix in tomato paste, maple syrup, liquid smoke, and remaining 1/2 tsp pepper. Bring b-b-q sauce to a boil using browning setting on your electric p/c--bring to boil, for approx. 10 min or until thickened.