Cuisinart EPC-1200PC Instructions and Recipes - Page 30

Pork Barbecue Makes 8 generous servings Makes 5 cups pulled pork 1 tablespoon good quality olive oil 3 pounds Italian sausage, 1 inch ½ tablespoon vegetable oil thick, 4 inches long, sweet or hot 4 pounds country style spare ribs or 3 cups sliced green bell pepper pork shoulder slices (2 x ½-inch slices) 1 large onion, peeled and sliced 3 cups sliced red bell pepper ½ cup cider vinegar (2 x ½-inch slices 2 tablespoons brown sugar 2 cups sliced onions (½-inch thick 1 teaspoon salt vertical slices) ½ teaspoon freshly ground black 2 cloves garlic, peeled and chopped pepper 1 tablespoon Italian herb blend 2 cups barbecue sauce (homemade or ½ cup low-sodium chicken broth or purchased) stock Add oil to cooking pot of the Cuisinart® Electric Pressure Cooker and select Browning. When oil is hot, add pork and brown well on all sides in several batches. Add onion, vinegar, brown sugar, salt and pepper to cooking pot along with the browned pork and any juices that may have accumulated. Cover and lock lid in place. Select High Pressure and set timer for 45 minutes. When audible beep sounds, allow pressure to release naturally. Turn off. Remove lid, tilting away from you to allow steam to disperse. Allow pork to cool in cooking liquid. When cool enough to handle, remove pork from bones, discard bones and pork fat. Strain cooking liquid, reserving ½ cup. Place pork in cooking pot with barbecue sauce and reserved ½ cup cooking liquid. Cover and lock lid in place. Select Low Pressure and set timer for 3 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. Remove lid, tilting away from you to allow steam to disperse. Serve hot. May be served on sliced buns for a sandwich. Nutritional information per serving (½ cup): Calories 326 (49% from fat) • carb. 11g • pro. 31g • fat 18g • sat. fat 7g • chol. 107mg • sod. 411mg • calc. 28mg • fiber 1g Add olive oil to cooking pot of the Cuisinart® Electric Pressure Cooker. Select Browning. When hot, add sausages, about 1 pound at a time - do not overcrowd - and brown on all sides, about 3 to 5 minutes. Remove and reserve each batch on a platter as they are browned. Add peppers, onions, garlic and Italian herbs to the pot. Stir for 2 to 3 minutes. Stir in chicken stock and cook for 1 minute. Return the sausages and any accumulated juices to the cooking pot. Stir gently to mix in with the onions and peppers. Cover and lock lid in place. Select High Pressure and set timer for 4 minutes. When audible beep sounds use Quick Pressure Release to release pressure. Remove lid carefully, tilting away from you to allow steam to disperse. Leave uncovered on Keep Warm until ready to serve. Nutritional information per serving: Calories 487 (68% from fat) • carb. 11g • pro. 28g • fat 36g • sat. fat 12g • chol. 105mg • sod. 1268mg • calc. 59mg • fiber 2g Corned Beef with Vegetables Makes 6 servings Sausages with Peppers 1 3- to 4-pound corned beef brisket with spice pack* & Onions 1 cup chopped onion 2 ribs celery, including leaves, cut Serve with cooked pasta, or warmed into 2-inch lengths "hero," "hoagie," or "grinder" rolls to make sandwiches. 1½ cups water ¼ cup orange marmalade ¼ cup Dijon-style mustard 30