Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary test

prep:
5 mins
cook:
1 hr 1 min
additional:
15 mins
total:
1 hr 21 mins
Servings:
6
Yield:
1 3-pound pork shoulder
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Trim excess fat from pork; divide meat into 4 equal portions. Season each portion with salt.

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  • 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.

  • 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.

Nutrition Facts

326 calories; protein 23g; carbohydrates 3.5g; fat 23.3g; cholesterol 85.9mg; sodium 796.7mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
03/07/2016
With few ingredients, this is a very simple recipe. I would add onions, garlic and bell peppers next time for some variety. Read More
(4)