Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Butter ((or margarine))
  • 1 cup Yellow/Brown Onion (diced small)
  • 1/2 cup Green Bell Pepper (diced small)
  • 1/4 cup Apple Cider Vinegar
  • 1 pound Ground Pork ((or beef))
  • 1.5 Tablespoons Worcestershire Sauce
  • 1 teaspoon Liquid Smoke
  • 1 Tablespoons Light Brown Sugar
  • 1 teaspoon Freshly Ground Black Pepper
  • 1.5 teaspoons Sea Salt
  • 1 teaspoon Paprika
  • 1/4 teaspoon Dry/Ground Mustard Seed
  • 1/2 cup Ketchup

Instruction

  • Select Sauté or Browning on pressure cooker cooking pot and allow to fully heat.
  • Add oil, butter, onions, peppers and saute for 5 minutes, or until onions are soft and brown on the edges and ll liquid has evaporated.
  • Pour in apple cider vinegar and deglaze cooking pot. Add Worcestershire sauce, liquid smoke, ground pork, brown sugar, mustard seed, salt and pepper and combine, mashing up the pork well.
  • Turn off pressure cooker and stir in ketchup.
  • Lock on lid and close pressure valve.  Cook at high pressure for 1 minutes. When beep sounds, wait 10 minutes and then release the rest of the pressure.
  • Open lid and select sauté or browning and simmer until much of the liquid has evaporated. If pork remains in big pieces, use a potato masher or place meat into a food processor and pulse a couple of times to combine. That will help the liquid to absorb into the meat.
  • Serve on toasted and buttered Kasier rolls.