Pat the pork dry with kitchen paper. Heat the oil in a medium-large pressure cooker (see GH Tip) and briefly fry the meat pieces over a high heat all over until browned. Remove on to a plate and set aside.
Step 2
Fry the onion in the cooker over a high heat for 2-3min until browned (don’t worry if the bottom of the pan starts to catch – it will add to the flavour), then stir all the barbecue sauce ingredients into the onions with 100ml (31/2fl oz) water and some seasoning, scraping up any bits cooked on to the bottom of the pan. Add the pork back to the pan in an even layer.
Step 3
Close the lid, bring the cooker to high pressure according to manufacturers instructions, then cook at this setting for 1hr. Turn off the heat and quick-release the pressure according to manufacturer’s instructions.
Step 4
Open the cooker, test meat – it should fall apart easily. If it doesn’t, return it to the pan, bring to pressure, and cook for 10-15min more. Check sauce – if it is very liquidy, lift the meat out on to a plate, leaving the sauce behind in the pan, and simmer for 5min or until thick. If it’s thick already, continue with recipe.
Step 5
Stir in the sugar, and add the meat back to the pan if you removed it. The meat should fall apart as you stir, but shred with two forks if it needs help. Adjust seasoning, adding more sugar if you want sweetness, soy if you want a deeper savoury flavour or vinegar to lift it. Add liquid smoke, to taste, if using.
Step 6
Transfer to a serving dish. Serve in buns with coleslaw, coriander and hot sauce and let everyone dig in.
GH Tip We recommend making this in a pressure cooker with a capacity of at least 4.5-6 litres. Please check the manufacturer’s instructions for minimum liquid amounts and add more water to the recipe if necessary.
Per Serving:
Calories: 384
Fibre: 1 g
Total carbs: 10 g
Sugars: 9 g
Total fat: 26 g
Saturated fat: 8 g
Protein: 28 g
Our best ever BBQ recipes - it's time to get your grill on!
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
