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NORTH CAROLINASTYLE
PULLED PORK WITH
VINEGAR SAUCE
– 

Tbsp. (packed) dark brown sugar
tsp. Hungarian sweet paprika
Tbsp. kosher salt
tsp. English mustard powder
tsp. freshly ground black pepper
tsp. onion powder
lb. boneless pork shoulder, cut
into 1"-thick slices
Tbsp. olive oil
cups low-salt chicken broth
cup beer (such as lager, Pilsner,
or amber)
 
cups apple cider vinegar
cup ketchup
Tbsp. Worcestershire sauce
tsp. (packed) dark brown sugar
tsp. kosher salt
tsp. crushed red pepper lakes
tsp. Dijon mustard
 : English mustard powder
is available at many supermarkets and at
specialty foods stores.
 Mix irst 6 ingredients in a medium
bowl. Add pork and toss to coat. Cover
and refrigerate overnight.
Press Warm; set timer for 30 minutes
(add or subtract time as needed) and
press Start to heat the pressure cooker.
Heat oil in the pot. Working in batches,
add pork and cook until browned;
transfer to a plate. Add broth, beer, and
browned pork, with any juices from the
plate, to pot. Lock lid in place, making
sure vent is sealed. Press Warm; set timer
for 42 minutes and press Start to cook.
Release pressure manually by opening
vent. Remove lid. Transfer pork to a
platter and let cool. Discard cooking
liquid.
  Combine all ingredients
in the cleaned pot. Press Warm; set timer
for 15 minutes and press Start. Bring to a
simmer; cook for 15 minutes. Meanwhile,
shred pork with your ingers. Serve with
vinegar sauce.
6
2
4
1
1
1
1
3
2
2
1
¾
1
4
2
½
½
BAKED BEANS
– 
whole cloves
3"–4" cinnamon stick
cups dried navy beans
bay leaves
Tbsp. vegetable oil, divided
onions, chopped
garlic cloves, crushed
Tbsp. English mustard powder
cup tomato paste
Tbsp. molasses
Tbsp. (packed) dark brown sugar
Tbsp. yellow mustard
Tbsp. ketchup
tsp. kosher salt plus more for
seasoning
slices thick-cut smoked bacon
Tbsp. apple cider vinegar
 : Cheesecloth
 : English mustard powder
is available at many supermarkets and at
specialty foods stores.
Place cloves and cinnamon stick in center
of a single layer of cheesecloth. Gather
up edges; tie with kitchen twine to form
a bundle for bouquet garni. Place beans,
bay leaves, 1 Tbsp. oil, and 8 cups water in
the pot. (The liquid should not rise above
the ⁄ mark.) Lock lid in place, making sure
vent is sealed. Press Warm; set timer for
18 minutes and press Start to cook.
Let pressure release naturally. Remove
lid and strain beans, reserving 3½ cups
cooking liquid, and set beans and
liquid aside. Press Warm; set timer for
10 minutes (add or subtract time as
needed) and press Start again. Heat
remaining 2 Tbsp. oil in pot. Add onions
and cook, stirring occasionally, until
soft and transparent, about 5 minutes.
Add garlic and mustard powder and
cook until fragrant, about 1 minute. Add
tomato paste, molasses, brown sugar,
yellow mustard, ketchup, and 2 tsp. salt
and cook, stirring often, for 2 minutes.
Add bacon and cook 2 minutes longer.
Add bouquet garni, cooked beans, and
reserved 3½ cups cooking liquid. Lock lid
in place, making sure vent is sealed. Press
Warm; set timer for 15 minutes and press
Start again to cook.
Let pressure release naturally. Remove lid,
add apple cider vinegar. Press Warm; set
timer for 10 minutes and press Start again.
Cook, uncovered, stirring often, until
sauce is thickened and beans are tender,
about 10 minutes. Press Cancel to stop
cooking. Remove bay leaves and bouquet
garni. Season to taste with salt.
5
1
3
3
2
4
1
¼
3
3
2
2
2
5
4
4


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