Shredded Pork Taco Filling - cooking recipe

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

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