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Pork shoulder, garlic, cumin, onion, thyme, oregano, olive oil, 1C water, salt, pepper.

Close the lid, seal the vent.

Press meat. Wait for the beep.




I personally add fresh seasoning (including salt and paper) and olive oil at the end, this way you maximize the taste of the seasoning and olive oil. Same for garlic.


(Season to taste)




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