This was really easy. It was pretty fast in the pressure cooker but I bet it would be good in the slow cooker too.
1 tbsp. olive oil
2 - 2.5 lbs. boston butt, cut into cubes
1 yellow onion, diced
2 tomatoes, diced
2 tbsp. hot curry powder (I used some stuff at Whole Foods that's packaged by Kalyustan's, that place in Murray Hill)
2 tbsp. tomato paste
1.5 cups beef stock
1 tsp. salt
1/3 of a lemon (peel and all)
1 tbsp. brown mustard seeds (yellow is ok, too)
2 bay leaves
Set your pressure cooker (or a large pot or dutch oven) over medium-high, then heat the oil. Once the pan and oil are hot, add the pork and brown for a few minutes on each side, seasoning with the salt as you go.
When the pork is browned, add all remaining ingredients and give it a big stir.
If using a pressure cooker, seal the pot and turn the pressure knob to the locked position. Once the pressure valve pops up, reduce the heat to medium-low and cook for 45 minutes. Remove from heat and let the pressure steam come down, then turn the valve to the “release” position. Open the lid away from your face.
If using a regular pot or dutch oven, bring the liquid to a boil, then cover, reduce heat to medium-low and cook for 2 hours, stirring occasionally. Remove from heat.
Remove the lemon peel and bay leaves and discard. Using 2 large forks, pull the pork apart. It should be tender enough that it just falls apart. Stir the pot so that all of the pork is evenly coated in the sauce.
The recipe says to add salad greens, cucumber, yogurt and cilantro into a sandwich, but I didn't have any of those nor did I have buns so we just ate it in bowls with bread.