Pineapple Chipotle Pulled Pork Tacos

Makes 50 Tacos

3 pounds pork butt, cut into 2x2-inch pieces

1 teaspoon kosher salt

½ teaspoon ground cumin

2 garlic cloves, smashed

1 cup pineapple juice

½ cup water

½ cup ketchup

2 carrots, cut into 3-inch pieces

1 onion, halved

2 chipotles in adobo sauce

1 tablespoon adobo sauce

For serving:

Taco shells

Red cabbage, thinly sliced

Diced pineapple (fresh, not canned)

Radish, cut into thin matchsticks

Cilantro, roughly chopped

Lime

Nutritional information per serving (based on 1 taco):

Calories 76 (58% from fat) | carb. 4g | pro.5g | fat 5g | sat. fat 2g | chol. 16mg | sod. 159mg | calc. 6mg | fiber 0g

1. Season the pork with the salt and cumin. Rub with the garlic. Add the pork and garlic to the Cuisinart Pressure Cooker with the remaining ingredients. 

2. Secure the lid and select High pressure. Put the pressure cooker over high heat until it reaches full pressure. Reduce temperature to maintain pressure* and set a timer for 1 hour.

3. When time expires, remove pressure cooker from heat and allow pressure to release naturally. Once the red indicator drops, remove lid and transfer the pork to a large mixing bowl; shred with 2 forks or your hands (gloves are recommended). Taste and adjust seasoning as desired.**

4. Serve approximately 1 tablespoon pulled pork with taco shells, thinly sliced red cabbage, diced fresh pineapple, radish, chopped cilantro and lime.

* Unit reaches full pressure when red safety valve pops up and steam releases continuously from the pressure release valve. Regulate pressure by reducing temperature to medium/medium-low to maintain full pressure. There should be slight steam and consistent hissing from the pressure release valve.

Keep a close eye on the pressure cooker when cooking. Some adjustment of temperature may be necessary to maintain pressure.

** For added flavor, the strained cooking liquid may be cooked more to reduce into a sauce and added to the shredded pork, tablespoon by tablespoon.