Time 24m Yield 8 Number Of Ingredients 7 Steps:
Heat pressure cooker over medium heat; cook chicken until browned, 2 to 3 minutes per side. Sprinkle paprika, salt, and pepper onto chicken. Combine onion, chile sauce, water, and vinegar in a bowl; pour over chicken. Cover pressure cooker with lid and cook according to manufacturer’s instructions, about 15 minutes. Remove from heat and release pressure through natural release method; open pressure cooker carefully.
Time 4h10m Yield 6 servings. Number Of Ingredients 8 Steps:
In a small bowl, mix the first 6 ingredients. Place chicken in a 3-qt. slow cooker; add vinegar mixture. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Reserve 1 cup cooking juices; discard remaining juices. Shred chicken with 2 forks. Return meat and reserved cooking juices to slow cooker; heat through. If desired, serve chicken mixture on buns.
Time 40m Yield 4 servings Number Of Ingredients 12 Steps:
Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter. Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes. Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side. Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.
Time 25m Yield 6 servings. Number Of Ingredients 8 Steps:
In a 6-qt. electric pressure cooker, mix the first 6 ingredients; add chicken. Lock lid and close the pressure-release valve. Adjust to pressure-cook on high for 5 minutes., Allow pressure to naturally release for 8 minutes, then quick-release any remaining pressure., Remove chicken and cool slightly. Reserve 1 cup cooking juices and discard remaining juices. Shred chicken with 2 forks. Combine with reserved juices. If desired, serve chicken mixture on buns.
Time 3h5m Number Of Ingredients 6 Steps:
Add all the ingredients to a slow cooker and mix well. Cook on low heat for 6 hours or on high heat for 3 hours. Use two forks to shred the chicken. Serve on buns.
Time 12h15m Yield 10 Number Of Ingredients 8 Steps:
Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands. Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.
More about “pressure cooker carolina style vinegar bbq chicken recipes”
Time 45m Yield 3-4 serving(s) Number Of Ingredients 10 Steps:
Combine nutmeg, cinnamon, ginger, salt, and pepper; rub into meat. In separate container combine beer, water, and chicken bouillon; pour into pressure cooker. Place chicken into cooker and cook at 15 lbs pressure for 20 minutes. Use the natural release method. Put the chicken on the grill; cook for 10 minutes. Brush chicken with barbecue sauce and cook for an additional 5 minutes. A little time consuming but worth the effort!
