Very tasty, but I should have put it on a bit earlier so I had more time to reduce the sauce/gravy. I used a hogget shoulder and cooked on high pressure for 1hr 30min. I was able to pull it off the bone easily whilst still having a good bite to it.
Cooking the potatoes in the sauce was brilliant. Would recommend straining the sauce and then reducing down properly instead of doing a cornstarch slurry.
