Pulled pork tortas
From Macheesmo
I found this in a quest for pressure cooker recipes. Made it last night and though I was worried it would be too spicy, it was spot on.
3 pounds pork shoulder cut into large pieces
1 tsp salt
1 tsp black pepper
2 tsp cumin
12 ounces lager beer
1/2 tsp dried oregano
1/2 cup orange juice
1 tbs (or more, to your liking) minced chipotles in adobo* you'll want both the peppers and the sauce they come in
Rolls
Guacamole salsa
Queso fresco
1 large onion, sliced
cilantro leaves
In your pressure cooker, add the pork, salt, pepper, cumin, oregano, beer, orange juice, and chipotles.
Cook at high pressure for 45 minutes, natural release for 10 minutes and then quick release
Remove the pork from the pot and shred, saving some of the liquid to add to the pork is desired
Slice and toast your rolls
In a large frypan, add 1 tbs olive oil and cook the onions until the begin to soften then add enough pork to fill your sandwiches (we had extra pork that was saved for later uses-burritos, taco salad, quesadillas etc)
Cook the mixture until some of the pork has browned a little along the edges
Put a generous amount of guacamole salsa on each side and then add the meat mixture to the roll, top with queso fresco and cilantro leaves
*I mince a small can of chipotles with their sauce and store in the fridge in a small jar
I found this in a quest for pressure cooker recipes. Made it last night and though I was worried it would be too spicy, it was spot on.
3 pounds pork shoulder cut into large pieces
1 tsp salt
1 tsp black pepper
2 tsp cumin
12 ounces lager beer
1/2 tsp dried oregano
1/2 cup orange juice
1 tbs (or more, to your liking) minced chipotles in adobo* you'll want both the peppers and the sauce they come in
Rolls
Guacamole salsa
Queso fresco
1 large onion, sliced
cilantro leaves
In your pressure cooker, add the pork, salt, pepper, cumin, oregano, beer, orange juice, and chipotles.
Cook at high pressure for 45 minutes, natural release for 10 minutes and then quick release
Remove the pork from the pot and shred, saving some of the liquid to add to the pork is desired
Slice and toast your rolls
In a large frypan, add 1 tbs olive oil and cook the onions until the begin to soften then add enough pork to fill your sandwiches (we had extra pork that was saved for later uses-burritos, taco salad, quesadillas etc)
Cook the mixture until some of the pork has browned a little along the edges
Put a generous amount of guacamole salsa on each side and then add the meat mixture to the roll, top with queso fresco and cilantro leaves
*I mince a small can of chipotles with their sauce and store in the fridge in a small jar
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