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Ingredients1 h 21 m servings 326 cals
Original recipe yields 6 servings (1 3-pound pork shoulder)
- Trim excess fat from pork; divide meat into 4 equal portions. Season each portion with salt.
- 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.
Per Serving: 326 calories; 23.3 g fat; 3.5 g carbohydrates; 23 g protein; 86 mg cholesterol; 797 mg sodium. Full nutrition
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