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Pressure cook until tender. Around 40 to 45 minutes. Depends of the size that you cut the meat.
Shred while still warm so it absorbs the sauce.
Return to the pot and simmer until glossy and rich.
Serve in bread rolls.
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Pressure cook until tender. Around 40 to 45 minutes. Depends of the size that you cut the meat.
Shred while still warm so it absorbs the sauce.
Return to the pot and simmer until glossy and rich.
Serve in bread rolls.