Entrees
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Makes about 4 cups
null
Makes about 4 cups
Cutting the pork into smaller pieces before cooking speeds up the cooking time and guarantees each bite will melt in your mouth.
Nutritional information per serving (one taco): Calories 76 (58% from fat)
carb. 4g
pro. 5g
fat 5g sat. fat 2g
chol. 16mg
sod. 159mg
calc. 6mg fiber 0g
carb. 4g
pro. 5g
fat 5g sat. fat 2g
chol. 16mg
sod. 159mg
calc. 6mg fiber 0g
Ingredients
- 2pounds pork butt, cut into 2-inch chunks
- 1teaspoon kosher salt
- 1teaspoon chili powder
- ½teaspoon ground cumin
- 3garlic cloves, smashed
- 1cinnamon stick
- ¾cup pineapple juice
- ¼cup water
- 1∕3cup ketchup
- 1chipotle, finely chopped
- For serving:
- Taco shells
- Red cabbage, thinly sliced
- Diced pineapple (fresh, not canned) Radish, cut into thin matchsticks Cilantro, roughly chopped
- Lime
Preparation
- Season the pork with the salt, chili powderand cumin. Add the pork, garlic and cinnamon stick to the cooking pot of the Cuisinart® Pressure Cooker. Stir together the pineapple juice, water, ketchup and chipotle; add to the cooking pot with the pork. Mix all ingredients together well.
- Secure the lid and select High Pressure. Set time for 75 minutes. When the audible beep sounds, let pressure release naturally.
- Once the pressure is released completely, the red indicator will drop. 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.*
- Serve approximately 1 tablespoon pulled pork with taco shells, thinly sliced red cabbage, diced fresh pineapple, matchstick radishes, chopped cilantro and lime.
*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.
