nd shanks in large roasting pan.
Add celery, carrot, and
d securely. Bring to high pressure over high heat. Reduce heat
ease the 7-inch springform pan liberally with butter and set
n the bottom of the pressure cooker pot. Press \"Saute\"
Heat oil in a pressure cooker on medium flame.
Mix cubed pork with all ingredients except stock. Allow to marinate for 20 minutes.
Add everything to the pressure cooker and cook at pressure for 30 minutes, then allow 15 minute natural release.
Remove the meat and spread out on a foil-lined baking dish (lasagna pan, something with sides so juice won't run off). Drizzle with a few tbsp of the cooking liquid and broil 5 minutes, then flip the meat cubes, drizzle again and broil another 5 minutes.
Eat in tacos, burritos, scrambled eggs, etc.
il and fat in the pressure cooker over medium heat.
ater or juice in the pressure cooker, lock down the lid
ver medium heat in the pressure cooker until it starts to
4-quart or larger pressure cooker, heat bacon over medium
Add all pressure cooker ingredients, stir so meat
Add oil to the bottom of the pressure cooker and heat with lid off.
Rub meat with salt and pepper, then sear on all sides.
Add the rest of the ingredients, cover, and cook at pressure for 50 minutes.
Allow natural release (will take 15-20 minutes).
Shred meat and eat in tacos, burritos, scrambled eggs, etc! I drain the meat, my wife prefers it left in the juice. Your preference.
Add 1 tbsp oil to pressure cooker and continue to cook
side.
Place large saute pan over high heat. Add canola
o pull away from the pan and the surface of the
ours).
Heat small sauce pan to about medium.
Pour
Strain juices from reserved roasting pan into large measuring cup; discard
ours.
Meanwhile, for the pan jus, heat oil in large
Skim off fat.
Set roasting pan over burners on medium-high heat.
Add wine and using a wooden spoon stir to loosen brown bits.
Strain contents of pan through a large strainer into a saucepan.
Add broth and bring to a boil.
Whisk cornstarch with 1/2 cup water (or flour with 1 cup of water).
Then gradually whisk into pan juices.
Bring to a boil.
Reduce heat to low and simmer until thickened.
Serve immediately.
10-inch cast iron pan over medium-high heat for