High-pressure cooking allows you to shred any cut of meat as if it had been slow-cooked for hours.
Ingredients
- pork shoulder.
- dry rub spices:
- – paprika
- – salt
- – pepper
- – chilli powder
- – sugar
- – garlic powder
- – onion powder
- stock [beef, or vegetable]
Instructions
- Begin by combining all the dry rub spices and generously massaging them onto the pork. Allow the pork to marinate in the refrigerator overnight for maximum flavor infusion. Feel free to customize the spice mix to suit your taste preferences.
- When you’re ready to cook, heat some oil in a cooker and sear the pork on high heat until it’s nicely browned. Pour in enough stock to cover the meat, then pressure cook on high for 25 minutes. Allow the pressure to release naturally for optimal tenderness.
- Once the cooking is complete, carefully remove the pork from the cooker – it should be so tender that it practically falls apart. Reduce the liquid in the pan until it thickens into a rich sauce. Use two forks to shred the pork, then mix in some of the sauce to moisten the meat.
- Serve the succulent shredded pork on buns for a delicious meal, or portion it out and freeze for later use. Enjoy the convenience of having this flavorful dish on hand whenever you need it.
Enjoy this delicious and comforting dish with your family and friends.
