- 2 lb. Pork shoulder
- 2 large onions, diced
- 4 cloves garlic, finely chopped
- Chipotle peppers to taste
- ½ cup dried white wine
- ½ cup apple cider vinegar
- 2 cups beef stock
- 1 tbs. old style mustard
- 2 tbs. olive oil
- Salt and ground black pepper to taste
Season the pork shoulder and slather on the old-style mustard. Heat olive oil in MAGEFESA pressure cooker. When the oil is hot enough, brown the pork shoulder on both sides until well browned; remove and set aside. In the same pot, stir in the onion and garlic and stir-fry over medium heat for 5 to 6 minutes.
Place the pork shoulder back in the pot. Add chipotle pepper to taste, white wine and apple cider vinegar. Reduce until the alcohol has evaporated and pour beef stock over it.
Close lid securely, select position II, bring to pressure over high heat and wait until pressure regulating valve begins to release steam. Reduce heat to medium-low and cook for 30-35 minutes (Practika Plus, Qualix and Athenas models), 35-40 minutes (Nova model).
Once cooking time has elapsed, remove pressure cooker from heat and release steam using the natural release method. Open the unit cautiously following the manufacturer instructions; let it cool down. Blend the juices with a hand mixer and adjust salt and pepper. Shred the pork meat into the pot and bring it to a boil. Let it rest for 4-5 minutes before serving.
This is a very versatile meat dish; it can be used for hamburgers, sandwiches, pies or tacos.