- 1 tablespoon Fatworks Lard
- 3 pounds pork butt (also called Boston butt or pork shoulder)*
- Coarse ground sea salt, to taste
- Coarse ground black pepper, to taste
- 1 yam, peeled and Julienne sliced
- 3 parsnips, peeled and sliced
- 8 cloves garlic, sliced
- 1 1/2 - 2 onions, sliced
- 1 teaspoon mustard seeds
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon cloves
- 3 cups beef broth
- 13 1/2 ounces chopped tomatoes
- 1 tablespoon sherry vinegar
Note: Have your local butcher cube pork butt to save time.
Prep time: 10-20 minutes
Cook time: 50 minutes
Lamb Tallow, Leaf Lard, Pure Lard, Pure Tallow
Gluten Free, Paleo Friendly
Prep your vegetables and chop the pork butt into 1-2" cubes. Season the cubed meat with sea salt and black pepper.
Add the lard to a pressure cooker over medium-high heat. Once the lard is melted and just starting to smoke add the seasoned meat and brown on all sides. Remove and transfer to a bowl.
Add the yam, parsnips, garlic, onion, mustard seeds, paprika, cumin, cayenne pepper, and cloves to the pressure cooker and stir to combine. Let cook for 5-7 minutes or until the onion starts to become soft.
Add the pork to the pot along with the beef broth (http://paleoporn.net/beef-bone-broth/), chopped tomatoes and sherry vinegar. Stir everything then add the lid.
Bring pressure up to high and once the pressure signal pops, reduce heat down to medium-low and cook for 30 minutes, making sure pressure stays consistent.
Follow the natural release method by removing the pressure cooker from heat and allowing it to sit until the pressure inside reduces and the signal lowers.
Serve over Garlic Shiitake Steamed Rice (http://paleoporn.net/shiitake-cauliflower-rice) with a side salad.