Pulled Pork tacos- pressure cooker recipe!
Thanks to my subscription to the Chowhound newsletter, I was finally convinced to make my own Pulled Pork. I have been telling myself to make an attempt at making pulled pork for a while but I just was not quite sure how to go about it. With the recipe I found and with my usual alterations to make it completely “Collette- friendly,” I did it with flying colors.
I knew I hit a bingo with this recipe when I expected the cooked meat to last us about 5 days worth of dinners, but my husband and son could not get enough of it.
5 pounds of meat barely lasted us two meals.
Recipe for pork:
Approximately 15 servings
2 medium yellow onions, thinly sliced
4 medium garlic cloves, thinly sliced
1 cup gluten free chicken broth
1 Tablespoon brown sugar
1 Tablespoon salt
1/2 teaspoon ground cumin
1 1/4 teaspoon ground cinnamon
1 five pound boneless or bone-in pork shoulder or butt, twine or netting removed
On Sauté mode place onion and garlic in pressure cooker for 10 minutes. Add broth and stir.
Combine sugar, salt, cumin, and cinnamon in a small bowl. Rub spice combination on outside of uncooked pork. Add spice rubbed pork butt into pressure cooker for 45 minutes on Pressure Cook mode. Allow pressure cooker to decompress the steam for allotted time then open, remove meat and place on a cutting board.
Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the pressure cooker through the strainer and return the solids to the pressure cooker. Set the strained liquid aside. If the pork has a bone, remove and discard it.
Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the pressure cooker, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened.
Use the pressure cooker bowl as a serving bowl if you like. Scoop approximately 2 Tablespoons of meat onto a toasted corn tortilla, then top with guacamole. Enjoy!
Recipe to my Chilean Style Guacamole can be found in my cookbook.