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Milk Street Recipe
Shredded Pork and Pork Broth for Stewed Beans
2 pounds boneless pork shoulder, trimmed and cut into 1½-inch cubes
2 jalapeño chilies, stemmed
Kosher salt
Ingredients
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2
pounds boneless pork shoulder, trimmed and cut into 1½-inch cubes
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2
jalapeño chilies, stemmed
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Kosher salt
Directions
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01In a large pot, combine the pork, jalapeños, 1 teaspoon salt and 7 cups water. Bring to a boil over high, then reduce to low, cover and cook until a skewer inserted into the pork meets no resistance, 60 to 75 minutes.See It
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02Using a slotted spoon, transfer the pork to a medium bowl; set aside to cool slightly. Meanwhile, pour the broth through a fine mesh strainer set over a large bowl and let cool.See It
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03When the pork is cool enough to handle, shred into bite-size pieces, discarding any fat and gristle. Cover both the broth and shredded meat and refrigerate until ready to use or up to 3 days.See It
Could you make this in an instant pot and cut the time?
Hi Chris,
Please feel free to try and report back.
Best,
The Milk Street Team
same question on cooking it in the instant pot...how many minutes on high pressure?
Hi Phillip,
Unfortunately, it’s not possible for us to reverse engineer these recipes. Please feel free to try making this recipe in your Instant Pot and report back.
Best,
The Milk Street Team
Could we request a new instant pot version of this recipe (if reverse engineering the original is impossible)?
Hi David -
I will pass along your request to our editorial and recipe development teams for a future edition of our Fast & Slow cookbook.
Best,
The Milk Street Team