Recipe Category: Pork
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Ingredients
Serves: 6
Pressure Level: HIGH
Release: NATURAL
Time: 25 minutes
- 1 (4-pound) boneless pork butt roast, trimmed and cut into 2-inch pieces
- ½ cup water
- 1 onion, peeled and halved though root end, plus 1 onion chopped fine for serving
- 1 tablespoon minced canned chipotle chile in adobo sauce
- 1 tablespoon minced fresh oregano or 1 teaspoon dried
- 1 tablespoon sugar
- 1 teaspoon ground cumin
- salt and pepper
- 2 bay leaves
- 1 orange, halved
- 2 tablespoons lime juice, plus lime wedges for serving
- 18 (6-inch) corn tortillas, warmed
Method
- Fresh cilantro leaves
- Thinly sliced radishes
HIGH PRESSURE FOR 25 minutes: Combine pork, water, onion halves, chipotle, oregano, sugar, cumin, 1 teaspoon salt, ½ teaspoon pepper, and bay leaves in pressure-cooker pot
- Juice orange into bowl and remove any seeds
- Add juice from orange halves into pot, then add spent halves
- Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
- As soon as pot reaches high pressure, reduce heat to medium-low and cook for 25 minutes, adjusting heat as needed to maintain high pressure
NATURALLY RELEASE PRESSURE:
- Remove pot from heat and allow pressure to release naturally for 15 minutes
- Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you
- Before Serving:
- Remove onion halves, orange halves, and bay leaves from cooking liquid
- Using large spoon, skim excess fat from surface of sauce
- Bring pork to simmer and cook, breaking up meat into bite-size pieces with wooden spoon, until cooking liquid has thickened, about 15 minutes
- Stir in lime juice and season with salt and pepper to taste
- Serve pork with warm tortillas, chopped onion, cilantro, radishes, and lime wedges
VARIATIONS
- Shredded Beef Soft Tacos
- Substitute 4 pounds boneless beef short ribs, well trimmed and cut into 2-inch pieces, for pork and increase pressurized cooking time to 35 minutes
- Shredded Chicken Soft Tacos
- Substitute 4 (12-ounce) bone-in split chicken breasts, trimmed, for pork
- Reduce pressurized cooking time to 15 minutes and use quick-release method
- After removing onion, orange, and bay leaves from pot in step 3, transfer chicken to cutting board, let cool slightly, and shred meat into bite-size pieces, discarding skin and bones
- Meanwhile, simmer cooking liquid until thickened, about 10 minutes
- Return shredded chicken to pot with lime juice and let heat through before serving
Full List of Pork Recipes
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