Shredded Pork Taco Filling
Ingredients1 h 15 m servings 363 cals
- Combine the garlic powder, cumin, coriander, oregano, and cayenne pepper in a bowl. Thoroughly rub the spice mixture over the pork.
- 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.
- 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.
Per Serving: 363 calories; 25.5 g fat; 2.5 g carbohydrates; 29.3 g protein; 104 mg cholesterol; 607 mg sodium. Full nutrition
ReviewsRead all reviews 6
This is so yummy and quick in the pressure cooker. I bought a pork shoulder at costco that was about 15 pounds of boneless meat. It looks like one large roast but it was actually 2 large, flop...
This was just okay for me. I followed the recipe exactly but the pork itself did not have a lot of flavor. I even shredded the meat and let it sit in the broth (which was very flavorful) for 3...
Made as a sope rather than a taco. It's a mix of corn masa and water and then usually either lightly fried or pan fried a bit and then shaped into a little bowl. This pork recipe goes great as a...