Chamorro (pork shank)
Méxican Chamorro via Instant Pot pressure cooker
Servings: 2 people
Cost: $6.75
Equipment
- 1 Instant Pot Pressure Cooker
- 1 Sheet Pan, 1/4
- 1 Spoon, slotted
Ingredients
- 2 ea Chamorro (Pork Shank) without skin
- 1 tbsp Salt, table
- 1 tbsp Oregano, Méxican
- 4 cups Water
Instructions
- Place the chamorro on the sheet pan and cover liberally with the salt and Méxican Oregano. Place the sheet pan in the refrigerator for a minimum of 30 minutes.
- Place 4 cups of water in the instant pot.
- Add the rested chamorro.
- Pressure cook on high for 1 hour, without keeping warm, and with a natural release.
- After the lid releases …
- Remove the cooked chamorro to a container.
- Strain the liquid and reserve to make Méxican beans.
- If serving the chamorro whole, allow to rest 5 minutes, then cover with a mushroom gravy and serve with mashed potatoes.
- If you want to use the meat to make tacos/fried rice (both excellent options) then refrigerate until cool enough to handle. Remove the meat from the bones and chop into small dice. Put into a container and refrigerate until needed.
- Note that if you are able to get chamorro with the skin on, you can leave it on then place the cooked chamorro into a very hot (450 f.) oven until the skin becomes crispy. This is how it's served in Europe – with a little horseradish, mustard, and a bit of sauerkraut.
