Recipe courtesy of Tulio Lessa and Felipe Faccioli
Total:
4 hr 10 min
Active:
1 hr
Yield:
3 servings
Level:
Intermediate

Ingredients

Directions

Season the pork with salt and pepper. In a heavy-bottomed pressure cooker, heat 2 tablespoons of the vegetable oil and sear the pork until browned on all sides, about 3 minutes per side. Add the chicken stock, onion, carrot, wine, celery and thyme. Cover and cook until the meat shreds easily with a fork, 2 to 3 hours. Remove the pork from the cooking liquid, reserve the cooking liquid. Shred the pork and set aside. Transfer the cooking liquid to a medium saucepan and cook the jus until slightly reduced, about 10 minutes.

Bring a large pot of salted water to a boil over high heat. Cook the yucca until fork-tender, about 10 minutes. Drain thoroughly and transfer to a paper towel-lined plate and cut into cubes.

Fill a large heavy-bottomed saucepan halfway with oil and heat over medium heat until a deep-fry thermometer measures 350 degrees F. Cook the yucca until it is crispy and golden on the outside and hot on the inside, about 5 minutes. Transfer the cooked yucca to a paper towel-lined plate and season immediately with salt and pepper.

To serve, divide the yucca between 3 plates. Top with some of the shredded pork, cheese curds and jus. Garnish with the green onions and parsley.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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