Share
- Ingredients
- Recipe
- boneless pork shank1.5 kg
- onion500 g
- pumpkin150 g
- cumin1 tablespoon
- dried oregano1 tablespoon
- paprika2 tablespoon
- red beer (bock or red ale)300 ml
- olive oil3 tablespoon
- salt2 teaspoon
- black pepper2 teaspoon
- tomato extract100 g
- soy4 tablespoon
- Worcestershire sauce2 tablespoon
- brown sugar50 g
- brioche hamburger bun8 unit(s)
- cut the ham into 5 cm cubes and season with salt and pepper. Reserve
- cut the onion into half moons and then into thin strips (julienne) and the pumpkin into cubes and sauté, over medium high heat, with the oil in an open pressure cooker, until the onion starts to brown.
- add cumin, oregano, paprika, tomato paste, shouyu, Worcestershire sauce, brown sugar and mix well.
- add the ham and mix again, let it cook until the surface of the protein changes color.
- add the beer, mix very well, bring to a boil and cover the pressure cooker.
- after getting pressure, lower the fire so that the minimum of steam comes out of the upper valve and it turns slowly. let it cook for 45 minutes and turn off the heat.
- take the pan carefully to the sink and relieve the pressure under the open faucet with a light flow of water, open the pan and with a wooden spoon or similar, mix everything until you see that the meat has completely shredded.
- serve on toasted hamburger buns or sealed in a skillet, as in the photo.
- can be stored in appropriate pots or bags and frozen for 30 days after cooling. if you notice that it has become too “broth”, you can drain it with the help of a sieve and reserve it to rehydrate the shredded meat when you need to reheat.
Tags
Did you like this recipe?
You may also like
Pie Of Chicken With Cream Cheese
Blender salt pie
By
Pasta.
crispy chicken breast fillet
