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Ingredients
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1 (3 pound) boneless pork shoulder blade roast
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kosher salt to taste
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2 tablespoons canola oil
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1 (1 ounce) envelope taco seasoning mix
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2 cups chicken broth
Directions
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Trim excess fat from pork; divide meat into 4 equal portions. Season each portion with salt.
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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.
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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 (per serving)
326 | Calories |
23g | Fat |
4g | Carbs |
23g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 326 | |
% Daily Value * | |
Total Fat 23g | 30% |
Saturated Fat 7g | 36% |
Cholesterol 86mg | 29% |
Sodium 797mg | 35% |
Total Carbohydrate 4g | 1% |
Total Sugars 1g | |
Protein 23g | 46% |
Vitamin C 1mg | 1% |
Calcium 27mg | 2% |
Iron 1mg | 8% |
Potassium 325mg | 7% |
* 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.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.