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Pulled Pork Under Pressure
Pulled Pork Under Pressure
This Latin-inspired pulled pork tastes like it cooked all day, but thanks to a presser cooker it is table-ready in a fraction of the time. Flavored with an easy mojo-style marinade of citrus, garlic, herbs, and spices, the results are tender, tasty, and perfect for sandwiches, tacos, nachos, and more.
This Latin-inspired pulled pork tastes like it cooked all day, but thanks to a presser cooker it is table-ready in a fraction of the time. Flavored with an easy mojo-style marinade of citrus, garlic, herbs, and spices, the results are tender, tasty, and perfect for sandwiches, tacos, nachos, and more.
Marinade
¾ cup orange juice
¼ cup Extra Virgin Olive Oil
2 Tbsp Chilita Fresca Seasoning
2 Tbsp Sazón Spice Blend
1 Tbsp Oregano – Mexican
1 tsp Garlic – Minced
1 tsp kosher salt
Pork
3 to 4 lbs boneless pork shoulder
2 Tbsp vegetable oil
1 large yellow onion, chopped
2 oz water
4 tsp Sweet Habanero Sugar
Prepare Marinade.
To a 16-ounce mason jar or resealable vessel, add marinade ingredients. Secure lid and shake well to combine (or pulse with an immersion blender). Set aside.
Prepare Pork.
Remove the pork shoulder from its original packaging and trim any excess fat down to about ¼-inch. Cut pork into 4 equal pieces and add to a one-gallon zip-top bag. Pour prepared marinade over the pork pieces and seal – while squeezing out as much air as possible. Massage pork
as needed to ensure all sides are fully coated. Refrigerate 8 to 12 hours.
Select the sauté function on the pressure cooker to preheat and add 1 Tablespoon of vegetable oil. Remove pork pieces from bag, shake off excess marinade (and reserve). Add pork to pressure cooker and brown the pieces on all sides. Cook in batches as needed to avoid overcrowding. Remove pork and set aside.
Add onion and water. Using a wooden spoon, deglaze by scraping the bottom of the pot to release any caramelized flavor bits. Return browned pork to the pot and add reserved marinade. Pressure-cook on high for 60 minutes.
After 60 minutes, turn off heat and naturally release pressure fully. Transfer
pork to a large bowl to shred using two forks.
Remove the fat from the cooking liquid by skimming (or use a fat separator). Select the sauté function to reduce the liquid (about 50%). Turn off heat and stir in the sugar. Return the shredded pork to the pot and combine with reduced cooking liquid. Taste and adjust seasonings as needed. Cover and select the keep warm function until ready to serve in sandwiches, tacos, or nachos.
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