The recipe was simple, and was ready quickly, thanks to the Instant Pot. The pork was fall-apart tender and even given the chiles used, there was no heat at all. Just tasty goodness.
This recipe is presented by J. Kenji López-Alt, the Managing Culinary Editor of Serious Eats And author of “The Food Lab, Better Home Cooking Through Science“. If you don’t yet own this book, get it. Kenji is a genius, his explanations are clear, and his recipes are for regular people. No trips to markets for obscure ingredients, no expensive equipment. Just everyday items and techniques; demystified, simplified, with foolproof results. I can’t recommend it highly enough.