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Shredded Pork Sandwich

 Shredded Pork Sandwich
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.
8 ServingsPrep: 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

2 of 2

Shredded Pork Sandwich (continued)

Directions (continued)

  • through. Serve on rolls. Yield: 8 servings.
Editor’s Note: This recipe was tested at 13 pounds of pressure (psi).
Nutritional Facts: 1 serving (1 each) equals 378 calories, 13 g fat (4 g saturated fat), 65 mg cholesterol, 930 mg sodium, 39 g carbohydrate, 2 g fiber, 26 g protein.