Cuisinart PSC-350 - Manual (Page 38)

 
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ntr É eS
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Pulled Pork Barbecue
½ pounds bone-in country-style
spare ribs
¾ teaspoon kosher salt
½ teaspoon freshly ground
black pepper
½ teaspoon paprika
½ pound onions, peeled and
thickly sliced
 cup water
-½ cups Barbecue Sauce, page 
(or purchased)
Makes 5 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.
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 Cuban
Black Bean (page ), Classic Split Pea (page ), or Spanish Bean (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 (page ); stir. Cook on Low for  hours
using the Timer function, or on High for  hours. Set on Warm to serve.
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