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
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
