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blue_dolphin

blue_dolphin

14 minutes ago, Beebs said:

That's disappointing! Getting beef chuck & pork shoulders done faster is one of my major reasons for buying the IP.  

 

I've had good success cooking pork shoulder in the IP for pulled pork.  I use this method for Kalua Pig, 75 min high pressure, 15 min slow release.  I skip the cabbage.  Seasonings are just garlic and smoked salt.  Sometimes a dash of Liquid Smoke in the water.

I've tried methods that use additional seasonings added to the pork in the IP but I prefer to have a big batch of meat that I can add different sauces in before serving.  Sometimes, I'll add some browning to a tray of sauced meat with a quick run under the broiler 

blue_dolphin

blue_dolphin

I've had good success cooking pork shoulder in the IP for pulled pork.  I use this method for Kalua Pig, 75 min high pressure, 15 min slow release.  I skip the cabbage.  Seasonings are just garlic and smoked salt.  Sometimes a dash of Liquid Smoke in the water.

I've tried methods that use additional seasonings added to the pork in the IP but I prefer to have a big batch of meat that I can add different sauces in before serving.  Sometimes, I'll add some browning to a tray of sauced meat with a quick run under the broiler 

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