Recipe courtesy of Tulio Lessa and Felipe Faccioli.
ingredients
directions
Season the pork with salt and pepper, and then sear it with oil in a pressure cooker.
Add the onion, carrot, celery and then the red wine, thyme and stock. Cover and allow the pork to cook for 2-3 hours, until the meat shreds easily with a fork.
Once cooked, remove the pork from the liquid, shred it and set it aside. Continue to cook the liquid on very low heat. This will create a jus.
Boil the yucca until fork tender, then drain it and pat it dry. Deep-fry the yucca at 350ºF (177ºC) until it is crispy and golden on the outside.
To assemble, place fried yucca on the bottom, then add the pork, the cheese curds and some hot jus. Garnish with diced green onion and chopped parsley.
Cook’s Note: The pork can also be cooked covered in the oven at 375ºF (190ºC) for 3 hours.