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Quick Pulled Pork Tacos

20

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.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Andrew Purcell

Source: Everyday Food, September 2012

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

Directions

  1. 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.

Cook's Notes

To get the basics on pressure cookers, click here.

Reviews Add a comment

  • MS12209619
    31 DEC, 2012
    This is an awesome recipe. I 've had a lot of trials and errors with my pressure cooker (Emeril's T-fal) and this is absolutely the best dish I have ever cooked. The meat was so juicy and flavorful just the way we like it !!!!!! Got to love it when a recipe works !!!!!!
    Reply
  • Tracy Simon
    12 SEP, 2012
    Carnitas / pulled pork A great dish most recipes around here call for enough to almost cover the pork 2-3 cups. I have been told for many year that if you do not us a press cooker just it is legible to explode. I know that my dear grandmother had one do just that. I love the way food taste after it has been cooked in one. every thing has more flavor.
    Reply
  • DenimB1ue
    31 AUG, 2012
    Do not...I repeat...do not prepare this recipe in a pressure cooker with only one-fourth cup of water unless you are certain that is enough water for your particular brand of pressure cooker. Read your manual. In most pressure cookers you need at least a cup of water if you are cooking food for 40 minutes. It is foolhardy for this site to publish this recipe without this caveat. Please heed my warning if you want to avoid burning your food, or, worse yet, having an accident of any kind.
    Reply