The meat I cooked in my Instant Pot for two hours on high pressure came out perfect. I cooked it in the bone broth I made earlier. As you can see, the meat is still intact but falls apart with the touch of a fork. That’s exactly what I wanted.
It’s not too salty or spiced in any way. That’s also by design, as the person receiving this meat asked for it that way. They will add their salt and spices to taste. That doesn’t mean there wasn’t any salt added to this cook, just that it was minimal.
Interestingly, the bone broth I used to cook this in and recovered after the cook is now saltier than at the start. It retained the salt I added for cooking, but the meat did not. My bone broth is now perfectly seasoned for me.
I expect the bone broth to gel again as it has even more fats and collagen. I’ll keep it and give my friends the commercial bone broth I have, as they are used to it.
I won’t be buying any more bone broth for this home. From now on, I know what I want!