Compared to pies made with pudding, this one uses crushed pineapple and is far nicer.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr 1 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 21 mins |
| Servings: | 6 |
| Yield: | 1 3-pound pork shoulder |
Ingredients
- 1 (3 pound) boneless pork shoulder blade roast
- kosher salt to taste
- 2 tablespoons canola oil
- 1 (1 ounce) envelope taco seasoning mix
- 2 cups chicken broth
Instructions
- Trim excess fat from pork; divide meat into 4 equal portions. Season each portion with salt.
- Heat canola oil in a skillet over medium-high heat. Cook pork, working in batches, until brown crust forms, about 8 minutes per side. Transfer to a plate and coat evenly with taco seasoning.
- Pour broth into a pressure cooker with rack insert; place pork on rack. Place lid on pressure cooker and lock; bring to low pressure over medium-low heat until pork is tender and shreds easily, about 45 minutes. Let pressure come down naturally, about 15 minutes. Shred pork using 2 forks.
Reviews
With few ingredients, this is a very simple recipe. I would add onions, garlic and bell peppers next time for some variety.