Pressure Cooker Barbecue Pulled Pork Dumplings
Pressure Cooker Barbecue Pulled Pork Dumplings
Ingredients
- ½ cup (125 ml) ketchup
- 3 tbsp brown sugar
- 3 tbsp (45 ml) apple cider vinegar
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp chili powder
- 1 ½ tsp onion powder
- 2.2 lb (1 kg) boneless pork shoulder, rind removed, cut into large cubes
- 48 frozen pot sticker (round) dumpling wrappers, thawed (see note)
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp pomegranate seeds
- 3 tbsp Cortland apple, cut into small dice
- 1 green onion, thinly sliced
- Chili oil
Instructions
- In a pressure cooker, combine all of the ingredients except for the meat.
- Add the meat and mix to coat well in the sauce. Season with salt and pepper. Cover and select the Meat function. Set the machine to cook for 40 minutes.
- Let the pressure release naturally, about 15 minutes. Once the pressure is released, remove the lid. Remove the meat from the pressure cooker. Using a fork, shred the meat, removing any excess fat.
- Meanwhile, select the Sauté function and let the sauce reduce by two-thirds, about 15 minutes for a syrupy sauce. Add the meat and mix well to coat in the sauce. Adjust the seasoning.
Pressure Cooker Barbecue Pulled Pork Dumplings