Manual Bon Appetit BA-3800B (page 4 of 9) (English)

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NORTH CAROLINA–STYLE

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.

1½

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.

2½

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Bon Appetit BA-3800B Manual

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