Description
Pork Shoulder Butt Roast that is seasoned, cooked under pressure and then pulled apart with forks into thin or thick shreds. The shredded pork meat makes a variety of delicious pork sandwiches from different cultures. For instance, Puerto Rican Pork Sandwiches, Cuban Sandwiches and Southern BBQ Pork Sandwiches.
Ingredients
- 7.5 Pounds Pork Shoulder Butt Roast
- 1½ cups low sodium vegetable stock
Marinade:
- 8 garlic cloves
- 1 tablespoon black pepper
- 1 tablespoon oregano leaves
- 8 teaspoons lite salt
- 2 tablespoons extra virgin olive oil
- 1½ tablespoons white vinegar
Instructions
- In a mortar, crush together the first four ingredients of the marinade with a pestle.
- Pour the oil and vinegar. Blend until a paste is formed.
- Remove the top skin of pork roast with a sharp knife.
- Score the surface of the pork by making slits approximately 1-inch wide and 1-inch deep.
- Fill the slits with the marinating paste, using a spoon. You can also press the marinade into the slits with your finger.
- Rub the entire pork roast with the remaining marinade (sides and back).
- Place in a roasting pan and cover with lid. Refrigerate for 4 hours or overnight.
- Pressure Cooking: Remove pork roast from refrigerator and place into pot of pressure cooker. Pour the vegetable stock all over the top of pork roast.
- Cover unit with lid and lock into position. Turn the Pressure Release Valve to Seal.
- Select PRESSURE program, HIGH Temperature and set TIME to 2 hours and 30 minutes.
- After pressure cooking the pork roast, allow for 10-minute natural release (Keep warm mode).
- Cancel the Keep Warm Mode after 10 minutes and power off unit.
- Turn the Pressure Release Valve to Vent for a quick release. Remove lid when the float valve drops down.
- Shred the pork meat with 2 forks, pulling in the opposite direction. You can pull the pork into thin or thick shreds, according to your desired size.
Notes
Read your user’s manual for pressure cooker in its entirety before operating your unit.
Cooking time includes: 15 minutes for the unit to build up pressure and 10 minutes for the natural release pressure.
I normally prepare the pulled pork in advance. It is then packaged and stored in the freezer. This way I can prepare my Latin and Southern pork sandwiches at any time.
- Category: Pork Meat
- Method: Pressure Cooking
- Cuisine: Puerto Rican
Keywords: Pulled Pork, Shredded Pork, BBQ Pork, Pork Sandwiches, Cuban Sandwiches