Pressure Cooker Taco Pulled Pork

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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.

Submitted by skewtour
Published on February 26, 2020
Prep Time:
5 mins
Cook Time:
1 hr 1 mins
Additional Time:
15 mins
Total Time:
1 hr 21 mins
Servings:
6
Yield:
1 3-pound pork shoulder
Jump to Nutrition Facts

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

Directions

  1. Trim excess fat from pork; divide meat into 4 equal portions. Season each portion with salt.

  2. 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.

  3. 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.

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