Shredded Pork Sandwich Recipe

5 1 1
Shredded Pork Sandwich Recipe
Shredded Pork Sandwich Recipe photo by Taste of Home
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Shredded Pork Sandwich Recipe

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5 1 1
Publisher Photo
These mouthwatering country ribs get tender quickly under pressure. “Mom’s pressure cooker makes things easy for our family of three.”—Anna Minegar, Zollo Springs, Florida.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Cook: 25 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Cook: 25 min. + cooling

Ingredients

  • 3 to 4 pounds bone-in country-style pork ribs
  • 5 cups water, divided
  • 1 cup finely chopped onion
  • 3/4 cup ketchup
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon all-purpose flour
  • 8 kaiser rolls, split

Directions

Place the ribs in a pressure cooker; add 4 cups water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 25 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
Meanwhile, in a large saucepan, combine the onion, ketchup, Worcestershire sauce, salt and pepper. Combine the flour and remaining water until smooth; stir into onion mixture. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Remove pressure cooker from the heat; allow pressure to drop on its own. Remove ribs with a slotted spoon; cool slightly. When cool enough to handle, remove and discard bones. Shred pork with two forks; add to the sauce. Cook for 10 minutes or until heated through. Serve on rolls. Yield: 8 servings.
Editor’s Note: This recipe was tested at 13 pounds of pressure (psi).
Originally published as Shredded Pork Sandwiches in Taste of Home October/November 2005, p44

Nutritional Facts

1 each: 378 calories, 13g fat (4g saturated fat), 65mg cholesterol, 930mg sodium, 39g carbohydrate (7g sugars, 2g fiber), 26g protein.

  • 3 to 4 pounds bone-in country-style pork ribs
  • 5 cups water, divided
  • 1 cup finely chopped onion
  • 3/4 cup ketchup
  • 1-1/2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon all-purpose flour
  • 8 kaiser rolls, split
  1. Place the ribs in a pressure cooker; add 4 cups water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 25 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
  2. Meanwhile, in a large saucepan, combine the onion, ketchup, Worcestershire sauce, salt and pepper. Combine the flour and remaining water until smooth; stir into onion mixture. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  3. Remove pressure cooker from the heat; allow pressure to drop on its own. Remove ribs with a slotted spoon; cool slightly. When cool enough to handle, remove and discard bones. Shred pork with two forks; add to the sauce. Cook for 10 minutes or until heated through. Serve on rolls. Yield: 8 servings.
Editor’s Note: This recipe was tested at 13 pounds of pressure (psi).
Originally published as Shredded Pork Sandwiches in Taste of Home October/November 2005, p44

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jlibrock User ID: 4007670 129288
Reviewed Feb. 8, 2011

"I've made these sandwiches several times and they are always a hit and never any leftovers."

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