Pulled Pork Tacos
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.
- Total Time:
- Servings: 8
Photography: Andrew Purcell
Source: Everyday Food, September 2012
- 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
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.