It takes a lot less in a pressure cooker and it’s just as good. What is really cool is that even though you trim a lot of the fat off that won’t render, it is really easy to remove the little bits you couldn’t - they are real easy to separate out before pulling the pork apart.
Do you use an electric pressure cooker, or a stove-top one?
I’ve been interested in them, but still a little leery. If I recall, the America’s Test Kitchen folks seem to prefer the stove-top type.
-JT