Shredded Pork Taco Filling Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons dried oregano
• teaspoon garlic powder
• teaspoon cayenne pepper
• 1 (3 1/2) pound pork shoulder roast
• 4 cups beef broth
• large white onion, cut into large chunks
• 2 bay leaves

Directions

1. In a small bowl, combine cumin, coriander, oregano, garlic powder, and cayenne pepper. Rub the mixture thoroughly over the pork roast, ensuring its evenly coated.
2. Place the seasoned roast in a pressure cooker and pour the beef broth around it. Add the onion chunks and bay leaves.
3. Securely close the pressure cooker and position the pressure regulator over the vent according to the manufacturers instructions.
4. Heat the pressure cooker over medium-high heat until it reaches full pressure, indicated by a steady flow of steam and a whistling sound. Once at full pressure, reduce the heat to maintain high pressure with the regulator gently rocking.
5. Cook the pork roast for 45 minutes under high pressure.
6. After cooking, remove the pressure cooker from the heat and allow the pressure to release naturally according to the manufacturers instructions.
7. Once the pressure has fully released, unlock and remove the lid. Transfer the pork to a serving bowl and shred it using two forks.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.