I have a question about the recipe "Chinese Pulled Pork Sandwiches with Kale and Apple Slaw" from vvvanessa. Can this recipe be made in a slow cooker or the other extreme....a pressure cooker?
Lindsay-Jean is a Contributing Writer & Editor at Food52.
One of the commenters had success with a pressure cooker. Pimimond said, "I made this as directed...EXCEPT that after I browned the meat and added the rest of the ingredients, I MADE IT IN THE PRESSURE COOKER!!!! IN 17 MINUTES! After I skimmed the meat out of the broth, I cooked the broth down in the pressure cooker while I shredded the meat. Family LOST THEIR MINDS. BIG THUMBS UP!"
pierino is a trusted source on General Cooking and Tough Love.
I would say go with the slow cooker. I prepared a similar Chinese dish a few weeks back. It takes about 6-7 hours but it comes out right with a nice unctuous sauce which you won't get from a pressure cooker. Be sure to brown the pork ahead of cooking.
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Well played. You deserve a cookie.
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