Tips: To make ahead, prepare pork as directed in pressure cooker. When cool, coarsely shred the meat. Skim excess fat off the liquid remaining in the insert and drizzle over the pork. Refrigerate in a tightly sealed container for up to 2 days. Reheat before serving as directed.
The recipe can also be prepared in a slow cooker. Place all ingredients in the slow cooker insert. Cook on low 5-7 hours or until meat is fork tender.