The Great Pressure Cooker Recipe Test of 2012 - Pulled Pork

Recipe Origin - Hip Pressure Cooking - Carnitas Pulled Pork Mexican Pressure Cooker Recipes
I forgot to start the rub for this dish the night before.  Therefore the rub was only on the pork approximately 4 or 5 hrs vs overnight.  It was still very flavorful.

I didn't have coriander.  The recipe only called for 1/8 tsp.  I didn't think it was worth buying a whole spice container full for that small amount.  That is the only thing I left out.

I will chop (as in finely dice) the onions MUCH smaller next time.  They almost burned during the browning phase.  I used the pressure cooker pan for this step so the seasoning would stay in the pan and add flavor to the dish.

Results, Findings, Thoughts, Yum Factor
Originally I stopped the cooking at 45 mins and it cool down naturally.  When I opened it, I found it was done but not tender.  I put the lid back on, brought it back up to pressure and went another 10 mins, for a total of 55 mins.  This was much better as I was able to shredded the meat.  Next time I will go a full 60 mins.  The flavor was very good.  There was a bit of a crust but not exactly like you would find on a smoked butt or such.  The meat was moist.  I did pour some of the leftover cooking liquid over the big bunch of leftover pull pork.  I might add a dash of liquid smoke next time to give it a smoky flavor.  Tom thought it was "outstanding".