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


Ketchup 1.5 cups
Brown sugar 0.25 cups
Molasses 1 Tbsp
garlic cloves 2, minced
cider vinegar cide vinegar
Worcestershire sauce 2 Tbsp
Sweet or hot paprika 2 tsp
Mustard powder 1 tsp
Cayenne pinch


  • 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.
  • For the barbecue sauce: combine ingredients and simmer for 15min / until sauce deepens in color. Add to meat and toss to coat.