1/2 cup catsup
1/2 cup apricot preserves
1/4 cup dark brown sugar
1/4 cup white vinegar
1/2 cup teriyaki sauce
OR
1/2 cup soy sauce
1 teaspoon crushed dry red pepper
1 teaspoon dry mustard
1/4 teaspoon pepper
4 pounds eye of round, bottom round, boneless chuck roast or pork loin roast (4 to 4 1/2 pounds)
1 1/2 cups water for beef
OR
2 cups water for pork
1 large onion, sliced
Servings: 10
Prepare barbecue sauce by mixing together catsup, preserves, brown sugar, vinegar, teriyaki, red pepper, mustard, and pepper. Place roast and barbecue sauce in a large plastic bag, or glass dish. Refrigerate overnight. Place water and cooking rack in a 6-quart Presto pressure cooker. Cover rack with half of the sliced onions. Remove roast from sauce (reserve sauce). Put roast on onions and cover with remaining onions. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook at 15 pounds pressure, with regulator rocking slowly, for the following doneness: 8 to 10 minutes per pound for rare; 10 to 12 minutes per pound for medium; at least 12 to 15 minutes per pound for well-done meat. Cook pork 15 minutes per pound until well done. Let pressure drop of its own accord. Meanwhile, place reserved barbecue sauce in a saucepan and simmer, until reduced by about one-half, stirring occasionally. Remove roast and keep warm. Discard cooking water or use for making soup. Purée onions in a blender or food processor and add to reduced barbecue sauce. Serve sauce with sliced roast.
Makes 8 to 10 servings.
Notes: Today's informal barbecue (from the Spanish "barbacoa," meaning a "frame") is a miniature counterpart of the huge outdoor feasts popularized by cowboys, campaigning politicians and cattle ranchers in the early days. Texans in particular were famous for roasting great quantities of beef on green wood frames over open fires. During the slow roasting, an equally impressive amount of spicy, tomato-based barbecue sauce was used to baste the meat.
1/2 cup apricot preserves
1/4 cup dark brown sugar
1/4 cup white vinegar
1/2 cup teriyaki sauce
OR
1/2 cup soy sauce
1 teaspoon crushed dry red pepper
1 teaspoon dry mustard
1/4 teaspoon pepper
4 pounds eye of round, bottom round, boneless chuck roast or pork loin roast (4 to 4 1/2 pounds)
1 1/2 cups water for beef
OR
2 cups water for pork
1 large onion, sliced
Servings: 10
Prepare barbecue sauce by mixing together catsup, preserves, brown sugar, vinegar, teriyaki, red pepper, mustard, and pepper. Place roast and barbecue sauce in a large plastic bag, or glass dish. Refrigerate overnight. Place water and cooking rack in a 6-quart Presto pressure cooker. Cover rack with half of the sliced onions. Remove roast from sauce (reserve sauce). Put roast on onions and cover with remaining onions. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook at 15 pounds pressure, with regulator rocking slowly, for the following doneness: 8 to 10 minutes per pound for rare; 10 to 12 minutes per pound for medium; at least 12 to 15 minutes per pound for well-done meat. Cook pork 15 minutes per pound until well done. Let pressure drop of its own accord. Meanwhile, place reserved barbecue sauce in a saucepan and simmer, until reduced by about one-half, stirring occasionally. Remove roast and keep warm. Discard cooking water or use for making soup. Purée onions in a blender or food processor and add to reduced barbecue sauce. Serve sauce with sliced roast.
Makes 8 to 10 servings.
Notes: Today's informal barbecue (from the Spanish "barbacoa," meaning a "frame") is a miniature counterpart of the huge outdoor feasts popularized by cowboys, campaigning politicians and cattle ranchers in the early days. Texans in particular were famous for roasting great quantities of beef on green wood frames over open fires. During the slow roasting, an equally impressive amount of spicy, tomato-based barbecue sauce was used to baste the meat.
Last edited by a moderator:
