{"id":327,"date":"2015-07-06T21:52:47","date_gmt":"2015-07-07T04:52:47","guid":{"rendered":"http:\/\/www.hhhh.org\/perseant\/foodlog\/?p=327"},"modified":"2015-07-06T21:52:47","modified_gmt":"2015-07-07T04:52:47","slug":"pulled-pork","status":"publish","type":"post","link":"https:\/\/www.hhhh.org\/perseant\/foodlog\/?p=327","title":{"rendered":"Pulled pork"},"content":{"rendered":"<p>Nice and easy <a href=\"http:\/\/allrecipes.com\/recipe\/pressure-cooker-barbeque-pork\/\">pulled pork<\/a> recipe<\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li id=\"liIngredient\" data-role=\"recipe-ingredient\" data-ingredientid=\"4183\" data-grams=\"3628.8\"><label><label> <\/label><\/label>8 pounds pork butt roast<label><label><\/label><\/label><\/li>\n<li id=\"liIngredient\" data-role=\"recipe-ingredient\" data-ingredientid=\"16396\" data-grams=\"2.776667\"><label><label> <\/label><\/label>1 teaspoon garlic powder<label><label><\/label><\/label><\/li>\n<\/ul>\n<ul>\n<li id=\"liIngredient\" data-role=\"recipe-ingredient\" data-ingredientid=\"16421\" data-grams=\"0.4\"><label><label> <\/label><\/label>salt and pepper to taste<label><label><\/label><\/label><\/li>\n<li id=\"liIngredient\" data-role=\"recipe-ingredient\" data-ingredientid=\"16169\" data-grams=\"672\"><label><label> <\/label><\/label>2 (12 ounce) bottles barbeque sauce<\/li>\n<\/ul>\n<h3>Directions<\/h3>\n<ol>\n<li>Season the pork with garlic powder, salt and pepper; place into a 4 to 6 quart pressure cooker. Fill with enough water to cover. Close the lid and bring up to 15 pounds of pressure. Cook for 1 hour. Release the pressure and drain off juices, reserving about 2 cups. Shred the pork and mix with barbeque sauce, adding reserved liquid if needed to reach your desired consistency.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Nice and easy pulled pork recipe Ingredients 8 pounds pork butt roast 1 teaspoon garlic powder salt and pepper to taste 2 (12 ounce) bottles barbeque sauce Directions Season the pork with garlic powder, salt and pepper; place into a 4 to 6 quart pressure cooker. Fill with enough water to cover. Close the lid &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.hhhh.org\/perseant\/foodlog\/?p=327\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Pulled pork&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-327","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/posts\/327"}],"collection":[{"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=327"}],"version-history":[{"count":1,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/posts\/327\/revisions"}],"predecessor-version":[{"id":328,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/posts\/327\/revisions\/328"}],"wp:attachment":[{"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=327"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=327"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=327"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}