Made in a pressure cooker, this tender, mildly-spiced pork taco filling is ready to be dressed up with sauces and condiments of your choice. Serve in corn or flour tortillas.
2 people made this
1/2 teaspoon garlic powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
1/4 teaspoon cayenne pepper
1.5kg boneless pork shoulder
1L beef stock
2 bay leaves
1/2 large onion, cut into large chunks
Method Prep:10min › Cook:45min › Extra time:20min › Ready in:1hr15min
Combine the garlic powder, cumin, coriander, oregano and cayenne pepper in a bowl. Thoroughly rub the spice mixture over the pork.
Place the roast in a pressure cooker with the beef stock, 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.
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.