|Shredded lamb shoulder for a Mexican feast|
To use up almost 5 pounds of shoulder roast and to feed my spicy-need, I pressure cooked a lamb shoulder and turned the meat into a Mexican feast for lunch today.
When I purchased my Swiss Kuhn Rikon pressure cooker, the box came with this recipe book. I prefer my cookbooks to have a picture for every recipe but since this one came included, I went with the flow. Lorna has lots of good recipes in this book and I use it often as a guide, much like today. She didn't have a recipe for a 5 pound bone in shoulder but I figured it could be cooked much like a 5 pound pork shoulder, which I've done a time or two (or 10!). Today I generally followed the recipe for shredded Meat Tacos on page 147.
This cook book even includes a recipe for cheesecake - I know, totally cool!. It took me a while to find a 7-inch spring form pan to fit in the bottom of the pressure cooker. But it totally works.
4-5 pounds shoulder roast, bone-in, either lamb, beef, or pork
2 cups water
|Clean and trim roast, removing some of the thicker chunks of fat|
|Add 2 cups of water to the pressure cook, add meat and a generous few twists of the pepper mill|
|Lamb shoulder after 1.5 hours of high pressure cooking|
Strain meat, shred, and mix with a bit of salt, pepper, salsa, and lime juice. Taste and season.
|Stuff left over after straining and shredding for lunch - to be worked over after the meal|
|Lamb after shredding and mixing with salsa, lime, salt and pepper|
Serve with tortilla fixings
|Salad, salsa, rice and beans, orange wedges, olives, limes, sour cream, tortillas, shredded cheese|