Not every cut of pork is a pressure cooker superstar. You want something with a little fat and connective tissue—like a pork shoulder or Boston butt. These cuts love high pressure because the heat breaks down the collagen into silky, rich goodness.
A lean cut like a pork loin? Skip it—it’ll dry out faster than you can say “Oops.” Think of it like this: you want the pork that’s a bit rough around the edges, because it’s about to become the life of the party.
