Cut the shoulder into 6 even-sized pieces, lightly season with salt.
Brown on all sides and place in a pressure cooker. Add the 2 stocks, the whole piece of lardo and seal. Place the pressure cooker on the heat and when up to full pressure, cook for 45 minutes. Take off the heat and leave for 30 minutes to allow the pressure to release. Strain the liquid from the meat and reduce by two-