Ingredients

• 1 1/2 pounds pork shoulder
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil, plus more for deep-frying
• 4 cups chicken stock
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup red wine
• 1/4 cup finely chopped celery
• 1 bunch fresh thyme
• 5 cups peeled frozen yucca
• 2 cups cheese curds
• 1/3 cup diced green onion
• 1/3 cup finely chopped fresh parsley

Instructions

1. 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.
2. 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.
3. 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.
4. 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.