Pork Shoulder/Butt (Pressure Cooker)
Pork Shoulder/Butt (Pressure Cooker)
This produces fork tender and very juicy pork. No set quantity of pork shoulder/butt is needed, but observe the rule of NOT overfilling your pressure cooker more than ⅔ full. If meat is above the water, perfectly fine, you are cooking with heat and pressure, not boiling. I used my large 9 liter (9½ quart) stove top pressure cooker with 80 kPa (12 psi). Follow all safety precautions with your pressure cooker.
Equipment
- Pressure Cooker
Ingredients
- 1½ kilos pork shoulder, or butt, (3 lbs)
- water, as needed
Instructions
- The amount of pork shoulder/butt is not really important, I used 1½ kilo, main thing is the pressure cooker (for smaller pressure cookers) is no more than ⅔ full.
- Trim off any large thick pieces of fat, add the pork to your pressure cooker. Add about 1 to 1½ inches of water to the pressure.
- Place the lid on and lock, bring to high heat. When the jiggler starts moving and releasing pressure, turn the heat down but maintain the pressure release and jiggler moving (indicating full pressure). Start timing for 33 minutes.
- When 33 minutes have passed on full pressure, turn of the heat and move the pressure cooker to an unused burner to allow a natural release of pressure.
- When the pressure is released and it is safe to open your pressure cooker, go ahead and open, use the pork as needed in other recipes. Don't forget to try a piece first 🙂
- I prepared the pork should like this for BBQ pulled pork sandwiches, absolutely perfect tender and juicy pork.
Notes
For pork shoulder, figure about 100 Baht/kilo. For 1½ kilo, six servings, this is about 78 cents per serving. If you can source the pork locally, you could save even more.
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