I was craving something savoury and satisfying but also something that didn't require me to be in the kitchen all morning preparing because I wanted to be able to hit the gym on time. I wish I had taken more pictures of the prep and cooking process--but when I don't particularly plan on making a specific dish, I tend to forget documentation.
INGREDIENTS
1-2lbs pork shoulder
1 onion, quartered
3 cloves garlic, minced
2 cups chicken broth
2 TBS Za'atar spice blend
salt and pepper for seasoning
2 medium carrots, cut into inch-sized pieces
2 TBS avocado oil
shredded cheddar cheese* (optional)
DIRECTIONS
If you have a whole hunk of shoulder like I did when I made this, then cut the pork slab into 3 or 4 pieces so it's easier to brown it. Season with salt and pepper.
Turn your IP to "sauté" and heat up the oil. Brown all sides of your pork pieces; this part took me about 7 minutes per side. This part is important because browning them up adds to the flavour of the dish.
Once all pieces are browned and seared, turn IP off from "sauté" mode. Assemble all the pork pieces inside your IP, layer the onions, carrots, pour in the garlic and chicken broth as well as the Za'atar spice blend. Screw on the lid and make sure the pressure seal is shut. Turn IP to "Pressure Cook" for 50 minutes.
Once cooking is done, DO NOT do the manual pressure release just yet. Leave it alone for about 10 to 15 minutes to lower the internal pressure by itself first. This helps avoid all the messy liquids spurting out of the valve (less clean up for you!). Then when you think it's depressurised, that's when you can release the pressure valve slowly.
Take out the pork pieces and shred them. Then add it all back inside the pot to mix together with the onions, carrots, and the broth. Serve in bowls over rice, or greens, or with tortillas or bread--your choice really! We enjoyed ourselves with some shredded cheddar and mozzarella over it and a side of roasted broccoli for a low carb, protein-packed post workout meal.