Cook seasoned, bone-in pork shoulder with garlic and sautéed bacon in a pressure cooker. Remove the pork, and then cook cabbage wedges in the cooking liquid. Serve with white rice and macaroni salad.
Recipe adapted from The Kitchn.
- 3 slices bacon
- 5 lb. bone-in pork shoulder roast
- 5 peeled garlic cloves
- 1 1/2 Tbs. coarse salt, like Alaea Red Hawaiian Coarse Sea Salt or kosher salt
- 1 cup water
- 1 cabbage, cored, and cut into 6 wedges
Cut the bacon slices in half, and lay them in the bottom of the pressure cooker. Sauté the bacon until browned on both sides, flipping as needed. Turn off the heat when the bacon is browned on both sides.
Slice the pork roast into 3 equal pieces. Use a sharp paring knife to slice a few slits into each piece of pork, and tuck in the garlic cloves. Sprinkle the salt evenly over the pork.
Place the salted pork on top of the bacon, keeping the meat in a single layer. Pour in the water.
Cover the pot and lock the lid. If you're using an electric pressure cooker, set it to cook under pressure for 90 minutes. If you’re using a stovetop pressure cooker, cook on high heat until high pressure is reached. Then, reduce the heat to low to maintain high pressure for about 75 minutes.
Let the pressure release naturally, which will take about 15 minutes.
Once the cooker is depressurized, check that the pork is fork-tender. If the meat’s not yet fall-apart tender, you can always cook the pork under pressure for another 5 to 10 minutes to get the right texture.
Transfer the cooked pork to a large bowl and taste the cooking liquid remaining in the pot. Adjust the seasoning with water or salt if needed.
Chop the cabbage head into six wedges and add them to the cooking liquid. Replace the lid and cook the cabbage under high pressure for 3 to 5 minutes. When the cabbage is done cooking, activate the quick-release valve to release the pressure.
While the cabbage is cooking, shred the pork. Once the cabbage is cooked, pile it onto the shredded pork.