CHEESEBURGER PASTA | TUPPERWARE BLOG: DISCOVER RECIPES & ENJOY …
|8 oz./225 g macaroni|
|½ lb./225 g ground beef|
|1 small onion, peeled and finely chopped using Chop ’N Prep Chef|
|¼ cup ketchup|
|2 tbsp. yellow mustard|
|2 tbsp. dill relish|
|1⅓ cups beef stock|
|½ tsp. coarse kosher salt|
|1 cup shredded cheddar cheese|
- Combine ingredients, except for cheese, in base of Microwave Pressure Cooker. Stir to make sure noodles are submerged. If not submerged add ½ cup extra beef stock.
- Seal and microwave on high power 15 minutes. Remove from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 5 minutes.
- Stir and serve warm topped with cheese.
PRESSURE COOKER BBQ PULLED PORK RECIPE – NYT COOKING
A pressure cooker provides a nifty shortcut to perfect pulled pork. This recipe calls for braising the meat in a dark soda like Dr Pepper or Coca-Cola, and the results are lush and tender — savory, slightly sweet and tangy. Once the pork is done, you can customize it to your taste using your favorite barbecue and hot sauces. Adding lots of black pepper and a few dashes of Southern-style hot sauce, like Crystal, Louisiana or Tabasco, is a very good idea. Like many braises, the pork improves overnight and can be cooked up to three days in advance; shred and warm it gently on the stovetop before tossing it with sauce and serving. The pork makes satisfying sandwiches on soft rolls (try coleslaw as a topping), but it could also be used in tacos or served over grits. (You can find the slow-cooker version of this recipe here.)
Provided by: Sarah DiGregorio
Total time: 2 hours
Yield: 6 to 8 servings
|1 tablespoon garlic powder|
|1 tablespoon onion powder|
|2 teaspoons hot or sweet smoked paprika|
|2 teaspoons kosher salt, plus more to taste|
|1 teaspoon black pepper, plus more to taste|
|3 to 4 pounds boneless pork shoulder, trimmed of skin and excess fat and cut into 4 large chunks|
|2 tablespoons vegetable oil|
|1 yellow onion, chopped|
|1 (12-ounce) can dark soda, like Dr Pepper, root beer, cola or birch beer|
|1/2 to 1 1/2 cups homemade or store-bought barbecue sauce|
|Hot sauce (optional)|
- Mix the garlic and onion powders, smoked paprika, salt and pepper in a large bowl. Add the pork and turn to coat in the spice mix. Put the oil in a 6- or 8-quart electric pressure cooker and turn on the sauté setting to warm the oil. (Use the “normal” heat setting if your pressure cooker has that option.) Working in batches, add the pork and brown on two sides, about 2 minutes per side. If the bottom of the pan gets too dark or you get a “hot” or “burn” warning, turn the heat down to “less,” if your pot has that option, or turn it off entirely and allow the pork to continue searing. Turn it back on if the pot cools too much.
- Add the onion to the pot. Add the soda and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes. Open the lid. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl. Using two forks, coarsely shred the meat. Add 1/2 cup barbecue sauce and a few spoonfuls of the cooking liquid to moisten. (Discard remaining cooking liquid.) Taste and add salt, pepper, hot sauce, and more barbecue sauce as you like. Serve with soft rolls and extra sauce on the side.