Ingredients


FOR THE PORK

whole coriander seed 1.5 tsp
whole cumin seed 1.5 tsp
black peppercorns 1.5 tsp
dry mustard powder 1.5 tsp
chile or smoked paprika powder 1.5 tsp
garlic powder (optional) 1.5 tsp
onion, sliced (optional) 1-2
coarse salt 2 tsp
dark soda 1-2 cans

FOR BARBECUE SAUCE

Apples 10
Brown sugar 150-200g (or, to taste)
Cinnamon 1 tsp
Flour 1 Tbsp
Salt pinch
Bourbon to taste
Lemon juice optional (to avoid brwoning)

Notes

  • use old-fashioned oats (in Germany: ‘kernig’)

Preparation

  • toast coriander, cumin and peppercorns until fragrant (1 to 2 minutes in a dry, small skillet over medium-low heat)
  • grind toasted spices into a fine powder (spice grinder or mortar and pestle)
  • mix with salt, mustard powder, chile powder
  • massage meat generously with spice rub and let meat rest (for 1-2 hours at RT or refrigerate overnight)
  • cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes.