Rhubarb and Chili Pulled Pork ( Pressure Cooker)

by Becky

I'm always looking for different ways to use rhubarb besides in desserts. This appears to be a keeper. I usually season then sear my meat (beef, pork and/or chicken) in a skillet on all sides before adding to a crock-pot or slow cooking in the oven. This is one way to create the crusty caramelized bits in pulled meat. I like your way, caramelized the pan juices after cooking.