APRICOT BARBECUE PORK ROAST

3 pound boneless rolled pork roast
1⁄2 cup catsup
1⁄2 cup teriyaki sauce
1⁄3 cup apricot preserves
1⁄4 cup cider vinegar
1⁄4 cup packed dark brown sugar
1 teaspoon crushed red pepper
1 teaspoon dry mustard
1⁄4 teaspoon black pepper
1 large onion, sliced
2 cups water
Hot cooked rice (optional, for serving)

Place pork roast in a large plastic bag or glass dish. Combine catsup, teriyaki sauce, preserves, vinegar, brown sugar, red pepper, mustard, and pepper. Mix thoroughly and pour over pork. Refrigerate overnight.

WHEN READY TO COOK:
Remove pork; reserve marinade. Brown pork on all sides in pressure cooker over medium heat; remove.

Place cooking rack, half of sliced onion, and water in cooker. Place pork roast on rack in cooker and arrange remaining onion evenly on top of roast. Close cover securely. Place pressure regulator on vent pipe and cook 60 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.

Place reserved marinade in saucepan and simmer until thickened, stirring occasionally.

Remove roast and onions from pressure cooker. Add onions to thickened marinade and serve with sliced pork. Onions may be pureed before adding to sauce and served with rice, if desired.

CAUTION:
FOR MEAT, DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL! NO PORTION OF THE MEAT SHOULD EXTEND ABOVE THE 2⁄3 FULL MARK. Operating the cooker without cooking liquid or allowing the cooker to boil dry will damage the cooker.

Makes 8 servings
From: Recipelink.com
Source: Presto 4 or 6 quart Pressure Cooker Manual, 2006