Pressure Cooker Taco Pulled Pork Recipes

PRESSURE COOKER TACO PULLED PORK

Pressure Cooker Taco Pulled Pork image

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.

Provided by skewtour

Categories World Cuisine Recipes Latin American Mexican

Time 1h21m

Yield 6

Number Of Ingredients 5

Ingredients

1 (3 pound) boneless pork shoulder blade roast
kosher salt to taste
2 tablespoons canola oil
1 (1 ounce) envelope taco seasoning mix
2 cups chicken broth

Steps:

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.

Nutrition Facts : Calories 325.9 calories, Carbohydrate 3.5 g, Cholesterol 85.9 mg, Fat 23.3 g, Protein 23 g, SaturatedFat 7.2 g, Sodium 796.7 mg, Sugar 1.1 g

PRESSURE COOKER BBQ PULLED PORK

Pressure Cooker BBQ Pulled Pork image

A pressure cooker provides a nifty shortcut to perfect pulled pork. This recipe calls for braising the meat in a dark soda like Dr Pepper or Coca-Cola, and the results are lush and tender - savory, slightly sweet and tangy. Once the pork is done, you can customize it to your taste using your favorite barbecue and hot sauces. Adding lots of black pepper and a few dashes of Southern-style hot sauce, like Crystal, Louisiana or Tabasco, is a very good idea. Like many braises, the pork improves overnight and can be cooked up to three days in advance; shred and warm it gently on the stovetop before tossing it with sauce and serving. The pork makes satisfying sandwiches on soft rolls (try coleslaw as a topping), but it could also be used in tacos or served over grits. (You can find the slow-cooker version of this recipe here.)

Provided by Sarah DiGregorio

Categories dinner, lunch, meat, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons hot or sweet smoked paprika
2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper, plus more to taste
3 to 4 pounds boneless pork shoulder, trimmed of skin and excess fat and cut into 4 large chunks
2 tablespoons vegetable oil
1 yellow onion, chopped
1 (12-ounce) can dark soda, like Dr Pepper, root beer, cola or birch beer
1/2 to 1 1/2 cups homemade or store-bought barbecue sauce
Hot sauce (optional)

Steps:

Mix the garlic and onion powders, smoked paprika, salt and pepper in a large bowl. Add the pork and turn to coat in the spice mix. Put the oil in a 6- or 8-quart electric pressure cooker and turn on the sauté setting to warm the oil. (Use the "normal" heat setting if your pressure cooker has that option.) Working in batches, add the pork and brown on two sides, about 2 minutes per side. If the bottom of the pan gets too dark or you get a "hot" or "burn" warning, turn the heat down to "less," if your pot has that option, or turn it off entirely and allow the pork to continue searing. Turn it back on if the pot cools too much.
Add the onion to the pot. Add the soda and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes. Open the lid. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl. Using two forks, coarsely shred the meat. Add 1/2 cup barbecue sauce and a few spoonfuls of the cooking liquid to moisten. (Discard remaining cooking liquid.) Taste and add salt, pepper, hot sauce, and more barbecue sauce as you like. Serve with soft rolls and extra sauce on the side.

QUICK PULLED PORK TACOS

Quick Pulled Pork Tacos image

Quick-pickled red onions cut through the richness of pork. To make, toss some thinly sliced red onion with red-wine vinegar and let sit until softened, about 15 minutes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 50m

Number Of Ingredients 6

Ingredients

4 cloves garlic, minced
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
Coarse salt and pepper
3 pounds boneless pork shoulder roast, cut into 2-inch pieces
Corn tortillas, pickled red onions, sour cream, cilantro leaves, and lime wedges, for serving

Steps:

Combine garlic, oregano, cumin, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Toss with pork and place in a 6-quart pressure cooker. Add 1/4 cup water and secure lid. Bring to high pressure over medium-high heat; reduce heat and cook until meat is fork tender, about 40 minutes (adjust heat to maintain pressure). Remove from heat, vent pressure, and remove lid. Using two forks, shred pork and serve with tortillas and desired toppings.

Nutrition Facts : Calories 204 g, Fat 6 g, Protein 34 g, SaturatedFat 2 g

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