pressure cooker perfection

Weeknight tacos are usually limited to quick-cooking fillings like ground beef, but the pressure cooker makes pork butt, which would take hours in the oven, an option. We combined pork with orange juice, chipotle, cumin, and oregano. After 25 minutes under pressure, the pork was fall- apart tender and flavorful. Then we reduced the braising liquid for more depth. Refining the liquid’s flavors with a little sugar and some lime juice at the end completed the dish. Pork butt roast is often labeled Boston butt in the supermarket.

Shredded Pork Soft Tacos

pork butt roast (boneless, trimmed and

water

onion

chipotle chile (minced canned in adobo sauce)

oregano (minced fresh or 1 teaspoon dried)

sugar

cumin

salt

pepper

bay leaves

orange (halved)

lime juice (plus lime wedges for serving)

corn tortillas (6- inch, warmed)

cilantro leaves (fresh)

radishes (thinly sliced)

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&nbsp;pepper to taste.

Serve pork with warm tortillas, chopped onion, cilantro, radishes, and lime wedges.

Shredded Beef Soft TacosSubstitute 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 TacosSubstitute 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.

Variations

Top 1 pressure cooker perfection recipes from across the web

The most viewed pressure cooker perfection recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Shredded Pork Soft Tacos

Top 1 pressure cooker perfection recipes from across the web

The most viewed pressure cooker perfection recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shredded Pork Soft Tacos

The most viewed pressure cooker perfection recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine