Semipro tip: wait for the meat to cool down, like 15min minimum, before you shred it. The meat coming out of a pressure cooker is so hot and the meat fibers so tight that all the juices just squeeze out when you break it open. Give it that rest and it’ll relax and that juice will reabsorb, and the resulting shred will stay sooo much more moist.
Semipro tip: wait for the meat to cool down, like 15min minimum, before you shred it. The meat coming out of a pressure cooker is so hot and the meat fibers so tight that all the juices just squeeze out when you break it open. Give it that rest and it’ll relax and that juice will reabsorb, and the resulting shred will stay sooo much more moist.