Friday, 24 January 2014
Ode to the Pressure Cooker
This week, my pressure cooker has already made three appearances, to make braised lamb shanks (http://nomnompaleo.com/post/36962406393/pressure-cooker-lamb-shanks), stock and pulled pork.
Pulled pork is a favourite in our household, luckily it is really easy. This is how I make mine:
1.5 kg free range pork shoulder
Ghee or fat of choice
1 chopped onion
1 minced garlic clove
1 tbs salt
1 tbs unsweetened cocoa
1 tsp cumin
1/2 tsp cayenne pepper
1 tsp coriander
2 tsp oregano
1 tsp black pepper
Combine all the dry rub ingredients in a large bowl.
Cut off the crackling with a sharp knife and cook it separately for a yummy crunchy treat. Cut the meat into smaller, more manageable pieces (6 to 8). Toss the meat in the dry rub. At this stage, you can leave your meat covered in the fridge over night for more flavour.
Shake off some of the excess dry rub and fry the meat on all sides in small batches, either in your pressure cooker or in a separate frying pan. Pack the meat tightly in the pressure cooker. If you fried it separately, you can deglaze the pan and add that liquid to the pressure cooker. Then add any remaining dry rub and enough water to cover the meat 2/3. Lock your lid in place and bring to high pressure. Turn the heat down to a minimum to retain pressure. Cook for 1 hour then turn the heat off and let the pressure release naturally. Finally, spoon out succulent pork onto a platter and shred with two forks.