Shredded Pork Taco Filling recipe

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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

Nutrition Info

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
servingSize: -
sodium: 606.7 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine the garlic powder, cumin, coriander, oregano, and cayenne pepper in a bowl. Thoroughly rub the spice mixture over the pork.

  2. 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.

  3. 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.

Recipe Yield

12 tacos

Recipe Note

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.

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