Shredded Pork Tacos

By EdieK

Ingredients

• 4-5 lb. pork roast
• salt and pepper
• 1 tablespoon olive oil
• 1/2 of a medium yellow onion, chopped
• 5 cloves garlic, minced
• 1 tablespoon cumin
• 2 teaspoons Mexican oregano
• 3 bay leaves
• 1 1/2 tablespoons chili powder
• 1 - 14 oz. can diced tomatoes
• 1 chipotle pepper in adobo, finely chopped
• 2 tablespoons molasses
• 2 tablespoons apple cider vinegar
• 1/4 cup (packed) cilantro leaves, chopped
• 2 limes

Details

Servings 8
Adapted from goodlifeeats.com

Preparation

Step 1

Heat the olive oil in a 5-7 quart pressure cooker over medium high heat. Cut the roast in half, into two equal (or approximately) sized pieces. Salt and pepper the roast generously all over. Place in the cooker and sear on all sides, repeat with the second half. After searing, remove and set aside on a plate.

Adding more oil, if necessary, add the chopped onion and saute for 2 minutes. Add the garlic, cumin, oregano, and chili powder and saute an additional minute. Return the pork to the cooker and add the remaining ingredients (juice the limes and then toss the whole lime into the pot as well).

Bring to a boil for 2 minutes, lock the lid in place, and cook over high pressure for 35 minutes (adjusting the heat as necessary to maintain high pressure, according to your cooker's design and instructions).

Remove from heat and quick-release the pressure. Open the lid, tilting it away from you to block any escaping steam. Transfer the roast to a serving platter or cutting board. Using two forks, shred the meat.

Return the shredded pork to the cooker with the liquids and spices (which should still be in the cooker) and bring to a boil. Lock the lid in place and cook over high pressure for 10 more minutes. Remove from heat and quick-release the pressure. Open the lid, tilting it away from you to block any escaping steam.

Serve on warmed corn tortillas with diced avocado, sliced red onion, fresh cilantro, sour cream, and tomatillo sauce.

The shredded pork freezes well for later use as a full recipe serves anywhere from 8-12 depending the number of tacos served per person.

*Because I know someone will ask one or all of these: I'm sure you can do this in the crock pot, but you will need to let it cook for a long time. You could probably also do it in the oven, but again - cook it a long time. And you can probably substitute chicken or beef with equally nice results.