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 caloriescarbohydrate: 2.5 gcholesterol: 104.3 mgfat: 25.5 gfiber: 0.9 gprotein: 29.3 gsaturatedFat: 9.3 gservingSize: -sodium: 606.7 mgsugar: 0.6 gtransFat: : -unsaturatedFat: : -
Directions Shredded Pork Taco Filling
Directions
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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.