'Dangerous' shortcut pressure-cooked pulled pork

A new year and a new resolution! This year, I resolve to experiment with more dangerous techniques that endanger my safety and those around me, but make my food even more delicious. The Mayans were wrong and now, to reap the benefits!

Wimps, such as Gabe who constantly asks me how to cook stuff, however, are scared of kitchen implements that actually facilitate food preparation for busy home cooks. In this case, pulled pork made not in an oven, nor in a slow cooker, but rather in a pressure cooker.

[Pulling the pork. You can do it!]

Pressure cookers, as we know, when use improperly, can explode and maim, which is why one should follow all precautions when using them.

(The subtitle for this entry should be Why Gabe does not own any sharp knives. The answer to that question, folks, is because he is a wimp. The smirk on his face just says "Can't I just use scissors?"...)

[Gabe the meat-lover and carnivore wimp]

For a 4.5lb (3kg) chunk of pork butt, I would say a good hour and half (vs. 4 to 8 hours on a grill or in an oven or slow cooker). The only downside is that any amount of sugar (be it from the brine, the spices, or the BBQ sauce) will likely burn at the bottom of the pot while the meat cooks.

[You reading this caption probably took longer than this pulled pork sandwich topped with some random coleslaw existed IRL.]

I probably should have read Miss Vickie's pressure cooker tips on how to avoid scorching my food before trying this the first three times; she recommends lowering the temperature to the lowest temperature required to maintain pressure as soon as your pressure is attained. Also her PIP (pan-in-pan) technique might come in useful; perhaps I shall try AlfoillingingIP (aluminium foil in pan) technique next attempt (soon to be patented if it works).

(Meanwhile, check out these fab recipes for pulled pork from Amazing Ribs, Chefs George Siu & Park Heffelfinger from Memphis Blues (VAN), or BBQ guru Steve Raichlen.)

BBQ explorations: Sicilian potato pizza

My friend Benny, il Siciliano tells me of a Sicilian pizza that they call pizza bianca con patate (literally "white pizza with potatoes") and how it's one of the best pizzas ever.

And after much rebuffing and then ACTUALLY eating one, I kind of have to agree.

It is, after all, ludicrous to think that putting more carbohydrates on top of baked dough would be delicious. It is like buttering one's bacon, or wearing socks with sandals. But I was wrong... those Italians know their carbs!

[Mostly sicilian potato pizza. Ignore the sausage-tomato-feta section of the pizza on the left; I didn't cook enough potatoes to top the entire dough... Word of advice: err on the side of extra potatoes. You can always use leftovers for science experiments.]

Cooking the pizza on the barbecue ensure that the dough will be awesome (you can still do it in the oven though). And now, assemble your own... here's how!

Sicilian potato pizza

• Pizza dough (I used this overnight dough recipe from The New York Times, substituting some of the white flour with whole wheat; also note that Canadian flour generally has more gluten than American flour, depending on the type of wheat. That recipe is enough to make probably one rectangular 9"x13" (23cm x 33cm) and one medium-sized round pizza.)
• Boiled potatoes, sliced about 1/4" (0.6cm) thick (with or without peel). Cook more than you think you need. 
• Rosemary or thyme (fresh or dried)
• Caramelized onions (start with 4 medium onions)
• Olive oil
• Salt & pepper

1. Heat the BBQ grill to about 450° F (230° C) or hotter. If you have a pizza stone (rectangular or round), use it, but don't touch it when it's hot.  
2. Assemble the pizza. I made mine rectangular because that's the way Benny said it was done; if you don't listen to il Siciliano, you might get hurt. Finish it with a drizzle of olive oil, salt and pepper.
3. Improvise how to get your pizza onto the [expletively] hot pizza stone. Or use a wooden pizza paddle, if available. 
4. Cook for about 10 min, or until the dough looks cooked. I can't be held responsible if you burn your pizza because if your barbecue grill hates you like mine does, it might just do it to spite you.

(On that note, my barbecue grill is on its last legs from excessive use. If anyone would like to kindly donate a nice one to me, I wouldn't say no!)