We made this twice using the exact ingredients they suggest and the times they list. Neither one gave us a roast that was capable of being shredded. The meat was cooked through but still as tough as you would expect a roast like that to be. That roast is meant more for a low and slow process to help break down the tissue. It can be done in a pressure cooker, but it will take longer then the times they have listed. We're remaking it today in the slow cooker but using pork instead of the beef. Aside from the tough meat the previous tries, the sauces/marinades are right on. The taste was fantastic and we are really looking forward to trying the pork version shortly. The whole house smells of hoisin sauce amd rice vinegar.