- 3 pounds pork shoulder
- 2 tablespoons kosher salt
- 3 tablespoons neutral oil
- 2 teaspoons Better Than Bouillon Chicken Base
- 2 cups hot water
- 1 teaspoon ground cumin
Season pork with salt on all sides.
Pressure cooker method: Heat oil in pressure cooker over medium-high heat. Once the oil is hot, add the pork and sear until golden-brown on as many sides as possible. Meanwhile, dissolve the chicken base in the hot water and add the cumin. Once the pork has seared on all sides, add the water. Lock the lid, raise the heat and bring to pressure.
Once pressure is established, lower heat to medium and cook for 1 hour and 30 minutes, or until the meat is fork tender. You can check the meat 1 hour in.
Once cooked to desired doneness, remove the lid of the depressurized pot. Let meat cool in the juices.
Oven method: Preheat oven to 250° F. In a large sturdy pot, heat the oil over medium-high heat. Once the oil is hot, add the pork and sear until golden-brown on as many sides as possible. Meanwhile, dissolve the chicken base in the hot water and add the cumin. Once the pork has seared on all sides, add the water. Bring contents to a simmer. Cover the pot and place in the oven. Cook until the meat is fork tender, or reaches an internal temperature of about 180° F, 3 to 4 hours. Check the meat every hour, adding more boiling water if too much moisture has evaporated.
If eating the same day, remove the meat and shred. Add the liquid left behind until desired consistency and flavor is reached. Taste and adjust the seasoning as necessary. For added flavor, place the meat under a broiler to crisp up some of the pieces before serving.
Copyright 2016, J. Gasser, Original Recipe
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