If you think slow cooking is the only way to get fall-off-the-bone meat, then you haven’t tried pressure cooking. It provides the same results but in less time. This Mexican pulled pork only takes 45 minutes to cook but is as tender and delicious as if it were slow cooked for hours.
Rubbed with spices, herbs, and salsa, the pork shoulder is partnered with soft corn tortillas to make a sensational winter warmer dish. By learning how to work with your pressure cooker, you can cut down the time you spend in the kitchen and spend more enjoying your food and the company of your friends and family. With this foolproof recipe, you can serve yummy pulled pork tacos in no time.
This recipe is printed with permission from the book “Instant: 180 Easy Recipes For Any Pressure Cooker Or Multicooker” (RRP $19.99) by Grace Campbell published by Murdoch Books.
- 1 red onion, finely chopped
- 3 garlic cloves, crushed
- 150g pineapple, finely chopped
- 2 chipotle chilies in adobo sauce (available in tins or jars at most supermarkets)
- ¼ tsp ground cloves
- 2 tsp cumin seeds
- 3 tbsp dried oregano
- 200g tinned chopped tomatoes
- 600g pork shoulder, well trimmed and cut into 3cm pieces
- Corn tortillas, to serve
- Lime wedges, to serve
- Diced avocado, to serve
- Mexican salsa, to serve
- Place all ingredients from onions to pork shoulder in the pressure cooker.
- Lock the lid in place and cook for 45 minutes. Select High Pressure, if using an electric pressure cooker with auto program.
- Release the pressure and remove the lid carefully. For electric pressure cookers, use the natural release method.
- When done, use two forks to break up the pork.
- Serve with tortillas and lime wedges, and diced avocado and salsa.