Yes folks,I said it FauxBQ...fake BBQ. I admit it, I make it, I eat it and I enjoy it.Sometimes you dont have 8 hours to cook or Bridges is closed (Im a Allstons man, but thats another blog) and you need that rich , smoky, porky goodness. Im gonna show you how to do it in 2 hours!! I have fooled many BBQ "experts" with my FauxBQ.Its easy, does not take a lot of special equipment or talent. It does involve a pressure cooker...but, dont freak out.Every Southern bride got one as a wedding gift and now use it as a flower pot, watering can or storage for rice. Fear not, as modern pressure cookers DO NOT BLOW UP..I PROMISE...I did have a old one with a bad seal blow its lid and yes, I had meat juice on the ceiling (and everywhere else) put no one in the kitchen was harmed.I promise, go spend $20.00 and get a new one and follow my directions ! You will be rewarded with succulent meat, that tastes like it should been over hardwood for a week!!
1 large Boston butt or Pork shoulder (I like big butts, I cannot lie)
1 box of chicken broth
2 onions sliced thin
1 head of garlic smashed
1 bottle of Liquid Smoke
salt
pepper
paprika
cayanne
brown sugar
onion powder
garlic powder
Rub pork with spices till covered (do use as much cayanne, unless you want nuke mouth)
let sit in fridge for 30 minutes
Pour broth into pressure cooker
add onions and garlic
add 1/2 of the liquid smoke
place pork in pressure cooker
liquid should come up halfway on pork
lock top on pressure cooker and add weight that controls pressure
place on high heat on stove
untill steam comes out top (if steam is coming out sides, you didnt lock the top)
turn down to medium and let cook for 1 and 1/2 hours
turn off heat
remove weight from top and vent steam
when steam is vented, open top and remove pork to platter
if the bon comes out in your hand, the pork is done
pull pork apart with two foks or chop (I like chopped)
salt as you chop
EAT FAUXBQ AND ENJOY...just dont tell anybody
For you health nuts..FAUXBQ has less fat because the fat drips into the cooking liquid
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