The multi-purpose cooker is a modern miracle that has taken the cooking world by storm. Part pressure cooker, part slow cooker, the Instant Pot is a powerhouse when it comes to cooking pork roasts. Whether you're looking for the set-it-and-forget-it ease of a crockpot or want to cut the cook time in thirds by pressure cooking, here's one pot to rule them all. So bring on your pork butts, your pork carnitas, or your favorite barbecue pork recipe, and jump on the multicooker wagon…
In this easy recipe from cookbook author Daniel Shumski, author of How to Instant Pot: Mastering All the Functions of the One Pot That Will Change the Way You Cook. Here, the electric pressure cooker feature delivers a tender Mexican-flavored pork shoulder in a mere 45 minutes. Served with tortillas and a squeeze of lime juice, this mouthwatering pork will become a family favorite for your next Taco Tuesday.
Cooking Tip: The recipe will produce plenty of extra cooking liquid. Place any extra liquid in the refrigerator overnight. Remove and discard the fat that solidifies atop the liquid and use the cooking liquid — diluted with water if necessary — to cook beans. The liquid can be placed in a zip-top bag and frozen for up to three months.
- Place the onions in the inner pot and sprinkle the kosher salt, pepper, cumin and brown sugar over them. Add the vinegar and chipotle peppers in adobo sauce.
- Place the pork on top of the onions.
- Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Set the time to 45 minutes.
- When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
- Remove the lid. Use tongs to remove the pork from the inner pot and pile it into warm corn tortillas with shredded cabbage. Drizzle some of the sauce from the inner pot over the pork and cabbage. Serve with a wedge of fresh lime for squeezing over the meat.
|Calories330Calories from Fat110|
|% DAILY VALUE|
|Calories from Fat110|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.