Texas Barbecue Pot Roast
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 or steamer basket in a 6-quart Presto® pressure cooker. Cover rack or steamer basket 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. Puree onions in
a blender or food processor and add to reduced barbecue sauce. Serve sauce with
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