We seasoned pork shoulder pieces with salt and Luchito Chile paste. We put the pork pieces in a bowl and covered them with pork fat. We put 2 inches of water and a rack into our pressure cooker. We put the bowl on the rack and pressure cooked the meat submerged in fat in our pressure steamer for 45 minutes. We let the pressure dissipate naturally in the cooker. We removed the pork from the fat and used 2 forks to shred the meat. We folded in several spoonfuls of the flavored fat into the meat and finished it with sliced scallions. The quick confit was rich, smooth, spicy, and meaty.
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