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Ingredients:
- 5 garlic cloves, peeled up
- 1 cored cabbage cut up
- 1 cup water
- 3 slices of bacon, uncooked
- 2 T salt
- 5 pounds of shoulder meat
Directions:
- Put the bacon on bottom and sauté until it’s sizzling
- Take the pork and slice it up. You can put the cloves within the pork for a deeper taste
- Add in salt, only about 1 t for every pound of meat
- Cook the bacon on the other side, and then put the pork on top, and then add the water
- Set it for 90 minutes in IP, and once it’s programmed.
- Natural pressure release, and if needed, cook for another 10 minutes if you need a more tender sort of meat
- Put it in a bowl and then put liquid in pot. Chop up cabbage and cook it in the IP on manual with quick pressure release
- Shred your pork further if needed and add the cabbage to it.
