Shredded Pork Tacos (Slow Cooker or Pressure Cooker)

March 24, 2010
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Shredded Pork Tacos are what happens when I decide that the freezer is entirely too full and the 4 lb. pork tenderloin’s (the one that has already been in there a few months, or maybe a few more than a few) time has come to an end.

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Being me, I didn’t think ahead as well as I should have an taken the pork out the night before to thaw. Then I went and ran a whole bunch of errands Saturday afternoon (without kids in tow – I thought that was worth mentioning), still not having taken the darn thing out to thaw. But I really wanted those tacos when I got home and didn’t have any other meals ready to go that would take any less time.

So I did what I hate and I thawed the meat in the microwave. I really don’t like doing that because a lot of times ends get cooked while middles are still frozen and gross stuff like that. It was way to late for the crock pot at this point, so I cut the tenderloin in half so it could fit in the pressure cooker easier and sort of winged it from there. And guess what? It turned out great! And we still ate dinner at a decent time. The beauty of the pressure cooker! I think we are going to get to know each other much better in the coming months.

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Shredded Pork Tacos

adapted from here and here

Print Recipe

Ingredients:

4-5 lb. pork roast
salt and pepper
1 tablespoon olive oil
1/2 of a medium yellow onion, chopped
5 cloves garlic, minced
1 tablespoon cumin
2 teaspoons Mexican oregano
3 bay leaves
1 1/2 tablespoons chili powder
1 - 14 oz. can diced tomatoes
1 chipotle pepper in adobo, finely chopped
2 tablespoons molasses
2 tablespoons apple cider vinegar
1/4 cup (packed) cilantro leaves, chopped
2 limes

Directions:

Heat the olive oil in a 5-7 quart pressure cooker over medium high heat. Cut the roast in half, into two equal (or approximately) sized pieces. Salt and pepper the roast generously all over. Place in the cooker and sear on all sides, repeat with the second half. After searing, remove and set aside on a plate.

Adding more oil, if necessary, add the chopped onion and saute for 2 minutes. Add the garlic, cumin, oregano, and chili powder and saute an additional minute. Return the pork to the cooker and add the remaining ingredients (juice the limes and then toss the whole lime into the pot as well).

Bring to a boil for 2 minutes, lock the lid in place, and cook over high pressure for 35 minutes (adjusting the heat as necessary to maintain high pressure, according to your cooker's design and instructions).

Remove from heat and quick-release the pressure. Open the lid, tilting it away from you to block any escaping steam. Transfer the roast to a serving platter or cutting board. Using two forks, shred the meat.

Return the shredded pork to the cooker with the liquids and spices (which should still be in the cooker) and bring to a boil. Lock the lid in place and cook over high pressure for 10 more minutes. Remove from heat and quick-release the pressure. Open the lid, tilting it away from you to block any escaping steam.

Serve on warmed corn tortillas with diced avocado, sliced red onion, fresh cilantro, sour cream, and tomatillo sauce.

The shredded pork freezes well for later use as a full recipe serves anywhere from 8-12 depending the number of tacos served per person.

Slow Cooker Cooking Instructions: Proceed with the instructions above but cook on low for 6 - 8 hours, or until the meat falls apart and is easily shredded.

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Crock-Pot, Freezer Friendly, Main Dish, Mexican, Pork, Quick Meals
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