Pressure Cooker Pork Soft Tacos with Pico de Gallo
$0.00 Cooking Fee
Serving Size: 2 tacos
Cook Tools and Details
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Cut pork shoulder or boneless ribs into 1 1/2 inch cubes. Add the pork to the pressure cooker pan, arranging so pork is an even layer. Add the garlic, orange juice, and salt.
- Cook on high pressure for 30 minutes. Turn off the pressure cooker and release pressure. Remove pork from liquid and place in a large bowl. Allow to cool, then using 2 forks shred the meat and set aside.
- Meanwhile make the pico de gallo by combining all the ingredients. Taste and correct for salt.
- Steam tortillas in the microwave then fill with pork. Top with radishes, avocado, cilantro, a squeeze of lime juice and Pico de Gallo.
Cook Times
Ingredients
Ingredients
For the pork:
- 3 pound pork shoulder or boneless pork ribs
- 6 clove garlic halved
- 1 cup orange juice
- 2 teaspoon Kosher salt
For the tacos:
- 20 corn tortilla or flour tortilla
- 3 radish thinly sliced
- 2 avocado sliced
- 1 bunch fresh cilantro roughly chopped
- 4 lime cut into wedges
For the pico de gallo:
- 4 tomato vine-ripened medium, chopped
- 1 bunch fresh cilantro finely chopped
- ½ white onion small, chopped
- 1 jalapeno pepper seeded and finely chopped
- 3 tablespoon lime juice for 10 servings use 1 large lime
- 1 teaspoon extra virgin olive oil
- ½ teaspoon Kosher salt
Cooking Tools Required
Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoonReheating/Serving Instructions
Heat shredded pork in the microwave on medium high power until heated through.
Nutrition
Calories: 406kcal | Carbohydrates: 43g | Protein: 23g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 1064mg | Potassium: 792mg | Fiber: 6g | Sugar: 7g | Vitamin A: 655IU | Vitamin C: 36mg | Calcium: 101mg | Iron: 4mg
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