My all-time favorite pressure cooked meat is picnic from pork or lamb. It is also my favorite meat to use for batch cooking. I typically cook between 2 - 5 lb. of shoulder meat at a time.
The first version of this recipe was inspired by Nom Nom Paleo, who got me into to using an instant pot for the first time. Her slow cooker recipe didn't quite cook the meat the way I desired (I think there was a mistake in the publication I read), so I tried pressure cooking the ingredients through her pressure cooking recipe. I found her pressure cooking recipe through an instant pot support group on Facebook. Yep, Facebook was a lifesaver in this case. Anyhow, you can add bacon like Michelle, from Nom Nom Paleo, does if bacon makes you happy. I am working on some sensitivities to glutamate, what gives the umami flavor in bacon (why I didn't add bacon to this recipe).
5 lbs of shoulder - my favorite is picnic.
5 cloves of crushed garlic
2 tsp of turmeric powder
1-2 tsp of sea salt *
1 cup of bone broth or filtered water
- Slice pockets in the shoulder and place the pieces of crushed garlic in them.
- Place the in a meat in a pressure cooker (I use an Instant Pot Pressure Cooker)
- Dash the sea salt over the meat
- Add the bone broth.
- Cover the pressure cooker
- Cook all of the ingredients at high pressure for 90 minutes.
- When the pressure cooker has cooled off, open it. Pull out the meat pieces onto a plate, allowing it to cool off before pulling it.
- Add the pulled meat back into the pressure cooker so that you can mix it with the leftover sauce.
- I save the excess meat and sauce in mason jars and put them in the freezer for future use.
*My favorite sea salt for this recipe is Murray's River Flake or Alaea Red Hawaiian Sea Salt.