Submitted by Marc A. Brown
3-4 lb pork loin
2 lb box of chicken broth (may use water)
3-4 Tablespoon Kitchen Bouquet
3-4 Tablespoon Liquid Smoke barbecue sauce to taste (I use between one half to a full 24 oz bottle)
Place pork and chicken broth in pressure cooker (broth should cover pork).
Add Kitchen Bouquet and Liquid Smoke. Seal cooker and heat, following cooker's instructions.
After cooker reaches pressure, cook at pressure for approximately 90 minutes.
Following cooker's instructions, release pressure and remove pork. IT IS VERY IMPORTANT TO FOLLOW THE INSTRUCTIONS FOR YOUR PRESSURE COOKER. FAILURE TO DO SO MAY RESULT IN SERIOUS INJURY.
Shred pork finely and mix barbecue sauce throughout to desired taste and moistness.
Because this recipe can be stringy, it is very important to ensure that the pork is finely shredded and that you eat it with a knife to cut up long pieces. It is also not recommended for new post-op patients.