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This amalgamation of recipes produces a very mild shredded pork taco filling: tasty, but not as intensely Mexican as one might prefer. I suggest using this as a basis and adapting to suit with the addition of various peppers, sauces, spices, etc. The true beauty of this recipe is that it can be made in a pressure cooker in about an hour. Serve in corn or flour tortillas.
Ingredients
- ½ teaspoon garlic powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons dried oregano
- ¼ teaspoon cayenne pepper
- 1 (3 1/2) pound pork shoulder roast
- 4 cups beef broth
- 2 bay leaves
- ½ large white onion, cut into large chunks
Directions
Step 1
Combine the garlic powder, cumin, coriander, oregano, and cayenne pepper in a bowl. Thoroughly rub the spice mixture over the pork.
Step 2
Place the roast in a pressure cooker with the beef broth, bay leaves, and onion over medium-high heat. Seal the cooker, and bring to full pressure; reduce the heat to maintain high pressure, and cook for 45 minutes.
Step 3
Remove the pressure cooker from the heat and allow the pressure to drop naturally. Transfer the pork to a serving bowl and shred the meat with forks.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 363 | |
| % Daily Value * | |
| Total Fat26g | 33% |
| Saturated Fat9g | 47% |
| Cholesterol104mg | 35% |
| Sodium607mg | 26% |
| Total Carbohydrate3g | 1% |
| Dietary Fiber1g | 3% |
| Total Sugars1g | |
| Protein29g | |
| Vitamin C2mg | 10% |
| Calcium60mg | 5% |
| Iron3mg | 14% |
| Potassium512mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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