Cuisinart PSC-650 - Manual (Page 45)

 
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e
ntr É eS
& S
auceS
Pulled Pork Barbecue
 pounds bone-in country-style
spare ribs
½ teaspoons kosher salt
 teaspoon freshly ground
black pepper
 teaspoon paprika
 pound onions, peeled and
thickly sliced
 cups water
- cups Barbecue Sauce, page 
(or purchased)
Makes 10 cups
Trim ribs of excess fat. Season with salt, pepper and paprika. Layer seasoned
pork and onions in ceramic pot of Cuisinart
® Slow Cooker, ending with a layer of
onions. Add water. Cover and press the on/off button to turn the unit on. Set time
to 0 to  hours and press Low; slow cooker will automatically switch to Warm
when cooking time has elapsed. Pork should be tender and falling off the bone.
Transfer pork to a shallow food storage container. Strain liquid and discard onions.
Pour liquid over pork. Cover and refrigerate. When chilled, the fat will solidify
and rise to the top. Lift off and discard. Remove pork from liquid (which will have
gelled); reserve liquid for another use (it is particularly good to use in the Spanish
Bean with Chorizo page . Cuban Black Bean page ; or Classic Split Pea, page
) Soups – it may be strained and frozen, or discarded. Pull pork from bones;
discard bones. Trim off and discard fat. Shred pork and place in ceramic pot of
Cuisinart
® Slow Cooker. Add  to  cups Barbecue Sauce; stir. Cook for  hours on
Low or  hours on High. Serve on Warm.
Nutritional information per serving (½ cup):
Calories 326 (49% from fat) • carb. 11g • pro. 31g • fat 18g • sat. fat 7g
• chol. 107mg • sod. 411mg • calc. 28mg • fiber 1g