It’s true. These pulled pork style tacos don’t last nearly as long as they should in our household of two (I should probably be embarrassed, but I’m not. I’ll own it. They are so good.). I have passed the recipe along to a few folks and they agree, this stuff is good. I mean, good.
We prefer to use our pressure cooker to make these bad boys, but I know a few folks that have used their crock pots too (we don’t have one, I call them crack pots, but I digress) and they have turned out just as well – just be sure to follow cooking time instructions per pound of meat for the device of your choosing.
What you will need:
- 2 teaspoon salt
- 2 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander (did you know coriander is the same thing as cilantro? Mind blowing.)
- 1/4 teaspoon ground cinnamon
- 1 (3-4 pound) boneless pork shoulder/rump roast (Have your butcher remove any bones and fat as much as possible)
- 2 bay leaves
- 2 cups chicken broth
- A few jalapeños for good measure
Mix the dry ingredients together (except the bay leaves, just in case you were wondering) and rub your roast so the tasty bits get in all the nooks and crannies. Pour your chicken stock, bay leaves and a few jalapeños (pickled or fresh it’s up to you) into your pressure cooker, and set the little metal trivet on top of all of that. Place your perfectly seasoned roast on the trivet and set to High Pressure for 60 minutes (all you crock pot folks can pull your chins off the floor now). After the timer beeps, release the pressure and remove your roast from the pot. Remove the trivet and then replace the roast (you’re almost done!), running one last 30 minute High Pressure cycle. (we throw a few more jalapeños in this step too – we like life spicy)
After the last cook your mouth watering meat hunk is done and may even start to fall apart as you remove it from the pot. Set in a bowl or deep plate and slowly pull apart with a fork and a ladle a scoop or two of the delicious broth over your meat and you’re ready to go.
Fill tiny tortillas with meat, freshly chopped cilantro, perhaps a little salsa, and whatever else your heart desires. This pork won’t last long and you’ll be foaming at the mouth to make it again. Seriously.