Shredded Pork Taco Filling

This amalgamation of recipes produces a very mild shredded pork taco filling: tasty, but not as intensely Mexican as one might prefer. I suggest using this as a basis and adapting to suit with the addition of various peppers, sauces, spices, etc. The true beauty of this recipe is that it can be made in a pressure cooker in about an hour. Serve in corn or flour tortillas.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 363 Calories

Ingredients

• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• 4 cups beef broth
• 2 bay leaves
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons ground coriander
• 1 (3 1/2) pound pork shoulder roast
• ½ large white onion, cut into large chunks

Recipe Instructions

Step 1

Combine the garlic powder, cumin, coriander, oregano, and cayenne pepper in a bowl. Thoroughly rub the spice mixture over the pork.

Step 2

Place the roast in a pressure cooker with the beef broth, bay leaves, and onion over medium-high heat. Seal the cooker, and bring to full pressure; reduce the heat to maintain high pressure, and cook for 45 minutes.

Step 3

Remove the pressure cooker from the heat and allow the pressure to drop naturally. Transfer the pork to a serving bowl and shred the meat with forks.