Cut the shoulder into 4 large even size pieces and season well. In the large saucepan of the pressure cooker, brown pork pieces for 2-3 minutes on a high heat until caramelized on the outside. Remove from pot and set aside.
In the same pot, add a dash of olive oil, chopped onion, carrot and garlic and sauté for 2-3 minutes until soft. Add the pork back into pot with all remaining spices, sugar, Worcestershire sauce, peeled tomatoes and chicken stock. Give mixture a good mix, breaking up the whole tomatoes. Secure lid on pressure cooker and cook for 50-60 minute on a medium heat (check specific pressure cooker instruction booklet as the cooking process may vary slightly).
Release steam from pressure cooker according to instructions and remove lid when safe. Remove the tender pork pieces and shred into small flakes using two forks. Reduce the sauce a little with the lid off the pot– just to thickened slightly.
Add shredded pork back into sauce
For the ‘slaw’ and serving up:
Divide Smokey Pulled Pork amongst warm, soft corn tortillas. For garnish, I like to make a quick, easy grated slaw - using cabbage, finely sliced red onion and carrot. For the slaw dressing combine 1 tablespoon of Kewpie mayonnaise (Japanese), 1 tablespoon of natural yogurt, salt, pepper and a good squeeze of fresh lime. Serve a handful of slaw over pork filled tortillas and top with fresh coriander leaves and a wedge of lime.
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