Keep Warm Setting; Pulled Pork - Cook's essentials 99711 Instructions For Proper Use And Care Manual

12. Unplug the unit. Hold the Handle of the lid and turn it counterclockwise
until you reach the Opened Lid position. Then, pull the Lid up to
vertical position.
13. To take the inner pot out, using potholders, lift up to remove.

Keep Warm Setting

This program reheats or keeps cooked food warm for a long period of
time.
1. Plug the cord into the unit and into the electrical outlet. The display will
show "0000."
2. Position the removable cooking pot in the appliance.
3. Place cooked food in the cooking pot.
4. Place lid on pressure cooker.
5. Turn the Pressure Limiting Valve to EXHAUST.
6. Press the "Keep Warm Cancel" button. The display will read "0000"
and the unit will begin warming.
BONUS: Includes a spoon rest.
Place the spoon rest on the plastic support piece located on the
bottom, back of the unit.
9
Barbecue Ribs
Serves: 6
3 pounds pork baby back ribs or country style ribs
1 16-ounce bottle barbecue sauce, your favorite
1
/ cup water, to thin the barbecue sauce a bit
4
Cut the ribs in sections to fit the cooker and positions standing on edge. Add the
1
barbecue sauce and / cup of water. Lock the lid in place and set the cooker on Beef
4
(15 psi) for 20 minutes (go to pages 7-8 for instructions). Let the pressure release
naturally, open the cooker and check for tenderness.
I like my barbecue ribs just a touch chewy, but I know everyone has a different
degree of doneness or falling-off-the-boneness. You may want to pressure cook your
ribs up to 15 minutes more if you really want them to fall right off the bone. Find the
right degree of doneness for you, and cook them for that time in the future.

Pulled Pork

This recipe emphasizes the flavor of the pork without making a sauce. This recipe
calls for only chicken stock for cooking. If you like a less neutral tasting pulled pork,
add onions, garlic and your favorite spices to the chicken stock, or adapt your favorite
slow cooking recipe by cutting the cooking to one-third.
Serves: 12
1 4 to 5 pound pork shoulder or butt
For the barbecue, if desired select your favorite prepared or home made barbecue sauce
Cut the pork into pieces, no more than 2 inches thick. Put the pork and chicken broth in
the cooker, separating the pieces with a spacer such as a carrot. Lock the lid in place
and set the cooker on Soup for 59 minutes (see pages 7-8 for instructions). Let the
pressure release naturally, open the lid and check to see if the pork will shred easily with
a fork. If not, lock the lid in place and cook on Soup for 20 minutes. Release the
pressure. Remove the pork to a large cutting board and shred with a fork or pull apart
with tongs. Return the pulled pork to the cooker and set it to warm with lid on until ready
to serve.
1 14 ⁄ ounce can chicken broth
1
2
22