Pressure Cooker Taco Pulled Pork recipe

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Ingredients

1 (3 pound) boneless pork shoulder blade roast
kosher salt to taste
2 tablespoons canola oil
1 (1 ounce) envelope taco seasoning mix
2 cups chicken broth

Nutrition Info

325.9 calories
carbohydrate: 3.5 g
cholesterol: 85.9 mg
fat: 23.3 g
fiber: : -
protein: 23 g
saturatedFat: 7.2 g
servingSize: -
sodium: 796.7 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Trim excess fat from pork, divide meat into 4 equal portions. Season each portion with salt.

  2. Heat canola oil in a skillet over medium-high heat. Cook pork, working in batches, until brown crust forms, about 8 minutes per side. Transfer to a plate and coat evenly with taco seasoning.

  3. Pour broth into a pressure cooker with rack insert, place pork on rack. Place lid on pressure cooker and lock, bring to low pressure over medium-low heat until pork is tender and shreds easily, about 45 minutes. Let pressure come down naturally, about 15 minutes. Shred pork using 2 forks.

Recipe Yield

1 3-pound pork shoulder

Recipe Note

The technique remains the same: tweak this basic technique and add your own twist;barbeque, Asian, etc. The meat turns out juicy, tender and delicious. Use in tacos or other applications.

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