SHREDDED PORK TACO FILLING

Shredded Pork Taco Filling image

This amalgamation of recipes produces a very mild shredded pork taco filling: tasty, but not as intensely Mexican as one might prefer. I suggest using this as a basis and adapting to suit with the addition of various peppers, sauces, spices, etc. The true beauty of this recipe is that it can be made in a pressure cooker in about an hour. Serve in corn or flour tortillas.

Provided by AKrause

Categories World Cuisine Recipes Latin American Mexican

Time 1h15m

Yield 6

Number Of Ingredients 9

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Ingredients

½ teaspoon garlic powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
¼ teaspoon cayenne pepper
1 (3 1/2) pound pork shoulder roast
4 cups beef broth
2 bay leaves
½ large white onion, cut into large chunks

Steps:

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 broth, 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.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 2.5 g, Cholesterol 104.3 mg, Fat 25.5 g, Fiber 0.9 g, Protein 29.3 g, SaturatedFat 9.3 g, Sodium 606.7 mg, Sugar 0.6 g