I decided to try making pulled pork in a pressure cooker tonight, and I have to say the results were pretty dang good. It’s definitely missing that smokey flavor, but the pork is tender, laced with all the pork fatty goodness, and has the tangy vinegary heat that I love. Since I felt a little sacrilegious making pulled pork in 2 hours, I decided to throw all caution to the wind and pair zinfandel with my barbecue, which I’ve read so many times is the perfect match. Yeah, no. Maybe you mean it’s match with Midwestern “barbecue” which is a cookout in the backyard, but it certainly cannot take the twang and heat that northeast Tennessee’s barbecue has to offer. Gimme a Dixie any day.