Cook in addition to the Leader Lady as she demonstrates how to make a pulled pork supper with velvety, cheesy grits and roasted Brussels sprouts!
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Pressure Cooker Pulled Pork with Roasted Brussels Sprouts and Cheese Grits
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Overall: 2 hr 40 min
Active: 1 hr 10 minutes
Yield: 4 to 6 servings

Ingredients

Pulled Pork:

1/4 cup olive oil
One 5-pound pork shoulder, cut into 2-inch cubes
2 tablespoons kosher salt
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
4 to 5 cloves garlic, peeled
1 big onion, coarsely chopped
3 cups chicken stock
1 1/2 cups bottled barbecue sauce, such as Head Country, warmed on the stovetop

Roasted Brussels Sprouts:

3 pounds Brussels sprouts
1/2 cup olive oil
Kosher salt and freshly ground black pepper

Cheese Grits:

3 cups low-sodium chicken stock
1 cup quick grits
1 1/2 cups grated pepper jack cheese
1 1/2 cups grated sharp Cheddar
1/2 cup mascarpone
1/4 cup heavy cream
2 tablespoons butter
1 teaspoon kosher salt

Instructions

For the pulled pork: Heat an electric pressure cooker on the saute mode. When hot, add the olive oil. Add half of the pork along with 1 tablespoon of the salt, 1 teaspoon of the chili powder, 1/2 teaspoon of the garlic powder and 1/2 teaspoon of the onion powder. Saute up until the meat a little browned, about 10 minutes. Set the meat aside on a plate. Add the staying meat, salt, and chili powder, garlic powder and onion powder and cook up until the meat browned, another 10 minutes.

Include the first half of the meat back to the pressure cooker. Include the garlic and onions and cook, stirring, for 2 minutes. Gather the chicken stock. Follow the manufacturer's guide for locking the cover and preparing to cook. Set to push cook on manual for 40 minutes.

After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, launch the remainder of the steam using fast release.

Get rid of the cover from the pressure cooker. Remove the pork and onions to a baking sheet. Shred the pork with 2 forks, put the barbecue sauce over the leading and toss to coat. Serve.

If not serving right now, transfer to a 9-by-13-inch disposable aluminum pan, cover with foil and keep warm in the oven at 300 degrees F till ready to serve.

For the Brussels sprouts: Pre-heat the oven to 375 degrees F. Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil and some salt and pepper. Roast till brown, about 35 minutes.

For the cheese grits: Bring the chicken stock to a boil in a saucepan. Gradually stir in the grits. Return to a boil and cook for 3 to 4 minutes. Decline the heat and stir in the pepper jack, Cheddar, mascarpone, whipping cream and butter. Season with the salt. Prepare for another 3 to 4 minutes. Keep warm till ready to serve.

To serve, spoon some grits onto a plate then top with pork and sprinkle with the Brussels sprouts.

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Ree Drummond's Pressure Cooker Pulled Pork|Food Network

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