A Perfect Pantry

INGREDIENTS

• 2kg pork shoulder
• 1 carrot, chopped
• 1 brown onion, chopped
• 1 stick celery, chopped
• 1 bulb fennel, chopped
• 2 sprigs rosemary
• 1 cup chicken stock
• ¼ cup apple cider

DIRECTIONS

1. Turn the selection dial to the SAUTE setting on the Kambrook pressure cooker with slow cooker setting and seal the meat for about 4 minutes. Remove and set aside.
2. Still with the SAUTE setting, add the carrots, celery, onion and fennel, and sauté until softened.
3. Press START / CANCEL button, and return the pork shoulder to the bowl. Add the rosemary, cider and stock.
4. Securely place the lid onto the pressure cooker. Select the SLOW COOKER setting. The pre-set timer will show 8 hours, and press the START / CANCEL button. Allow to cook. (The appliance will not pressurize when using the Slow Cooking setting)
5. Remove once cooked and allow to cool before shredding.
6. Serving suggestion: the pulled pork can be used for a variety of meals including Mexican pulled pork fajitas, burger sliders with Asian slaw or even for a twist on a Sunday roast.

 

 Recipe courtesy of Hospitality Establishment. www.hospitalityest.com.au

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Kambrook Pressure Express Pressure Cooker
• Pressure Express Digital Pressure Cooker