Contributed by Pressurecookerrecipes Y-Group
- 3 lb pork shoulder (can be either with or without bones)
- chicken broth - enough to almost cover the meat
- 1 tbs chopped cilantro (fresh)
- 1 tbs chopped cumin (I usually use dried out of the bottle)
- 1 onion quartered
- Cut pork shoulder into big chunks and put in pressure cooker with chicken broth, cilantro, cumin and onion.
- The usual caveats apply about putting enough liquid in and not over filling the pressure cooker then bring up to pressure and cook on low for an hour.
- I have a cheap pressure cooker with the single weight, so I just stick it on and cook it while it's rocking slowly.
- After an hour, I take it off and usually use the cold water method to cool it and open the pot.
- At this point you can just put everything in a container and refrigerate, or freeze to finish off later, or continue.
- There are 2 ways to do the rest — put the meat under a broiler and crisp it up, or actually fry it in lard.
- You can guess which one tastes the best! my wife really liked it the first way until I fried it one time, and now I always use the lard because it's so good.
- When frying,just put some lard (a chunk about the size of a child's fist) in a big non-stick skillet, then start putting the meat (which is falling apart tender chunks from the pressure cooker already) in the skillet — I put enough to cover the bottom, kind of smush it down and let it fry until it's brown and crispy on the bottom — maybe 6 – 8 minutes.
- Then I flip it over with a spatula, cook another couple of minutes and it's ready.
- It comes out kind of crispy and soft at the same time.
- salt to your own taste as you're cooking it.
- Serve with some refried beans (and you can get low or no fat and pretend this is a lo-fat meal) and some salsa and corn or flour tortillas.
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