Had to make a bunch of pulled pork in a rush, so I got a couple of boneless shoulder roasts (Boston butt) and used an electric pressure cooker I was recently given. I was out of the pork stock I usually make with roasted shoulder blades and leg bones from breaking down shoulders, so I used some Penzey's roasted pork base and made a couple of cups of stock for steaming. Cut up a 7-lb boneless roast into 2" cubes and set the cooker for 45 minutes at 11.6 psi. Sprinkled some house seasoning on the meat (salt, pepper, granulated onion and garlic) and poured the broth over. Sealed it and left it to run. After the pressure cooking was over, I let the pressure drop naturally for about 20 minutes. Removed the meat for pulling and strained the broth from the pot. poured 2 cups back into the pressure cooker, and 1/2 cup into the pulled pork, and reserved about 4 cups with rendered fat. Cubed the second shoulder and put it in the pot with the broth from the first shoulder. Cooked that as above. In just over 2 hours, I had about 10 lbs of seasoned pulled pork and 8 cups of pork broth and rendered fat.
I put the leftover broth in the fridge for 24 hours to chill and solidify the lard. Pulled it out today, lifted the lard disk and had over 6 cups of clear, golden, roasty, pork gelatine. The collagen from the shoulder cut was sufficient to make an excellent gelatin. Perfect for pies or a base for gravy. I'm so pleased.