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1
Season the pork with salt and pepper.
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2
In a heavy-bottomed pressure cooker, heat 2 tablespoons of the vegetable oil and sear the pork until browned on all sides, about 3 minutes per side.
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3
Add the chicken stock, onion, carrot, wine, celery and thyme.
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4
Cover and cook until the meat shreds easily with a fork, 2 to 3 hours.
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5
Remove the pork from the cooking liquid, reserve the cooking liquid.
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6
Shred the pork and set aside.
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7
Transfer the cooking liquid to a medium saucepan and cook the jus until slightly reduced, about 10 minutes.
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8
Bring a large pot of salted water to a boil over high heat.
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9
Cook the yucca until fork-tender, about 10 minutes.
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10
Drain thoroughly and transfer to a paper towel-lined plate and cut into cubes.
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11
Fill a large heavy-bottomed saucepan halfway with oil and heat over medium heat until a deep-fry thermometer measures 350 degrees F. Cook the yucca until it is crispy and golden on the outside and hot on the inside, about 5 minutes.
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12
Transfer the cooked yucca to a paper towel-lined plate and season immediately with salt and pepper.
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13
To serve, divide the yucca between 3 plates.
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14
Top with some of the shredded pork, cheese curds and jus.
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15
Garnish with the green onions and parsley.
