Pressure Cooker Mexican Pork is a cook once, eat twice pork recipe! The sky is the limit when it comes to using up the leftovers; tacos, salads, tortas, pizza, enchiladas, burritos, quesadillas, and soup! You can serve this basic pork recipe to your family several times in one week and they will never know they’re eating leftovers!
Do you ever feel say you are always thinking life is going to slow down as soon as x,y, and z are over? Somehow we convince ourselves once school is over, once school starts, after we harvest the grain, when the time changes and it starts getting dark earlier, things will slow down. I don’t know about you…but this doesn’t happen for us!
As soon as the kids got out of school we started farming and it feels like we’ve been at it every day since then. I know we’ve had a few breaks along the way, but those were mostly filled with taking care of the cows.
Well, school is right around the corner and I’m seriously starting to feel like my schedule is already getting crazier. Payson started football last week, which means we are back to a carpool and practice every night. No more family time, even if it was spent out working.
Cook once, Eat twice for easy meals!
Unfortunately even on the craziest days my family still comes home hungry. And guess what? We don’t have fast food options at our house. None! There’s not a fast food joint withing 15 miles of my house, and even that’s just pizza from a gas station! Yep! I’m on my own!
Thank goodness for pressure cookers and slow cookers! They are one of the best inventions for busy moms and dads!
To make Pressure Cooker Mexican Pork all you need to do is throw the ingredients in the pressure cooker and let it go. When it has finished cooking it should be falling apart and super easy to shred.
After shredding I add the pork back to the pressure cooker to let it soak up that yummy juice. The pork stays extra juicy in there too!
If your crew isn’t ready to eat you can always leave the pork in the pressure cooker and keep it on warm until dinner time.
How to season Mexican Pork?
I’m not going to lie to you. There have been many times I’ve opened a package of taco seasoning, thrown it on my pork roast, and cooked it up. It’s delicious, but taking a few extra minutes to make your own is worth the little bit of extra hassle. You can even make it ahead of time.
Your going to need oregano, cumin, chili powder, garlic powder, onion powder, salt, and pepper. If you can handle it cayenne is good. My family would have to use ice cubes to cool their lips down if I used it, I’m not joking, it’s happended before!
What kind of pork roast should I use to make Mexican Pork?
I use a Boston Butt Roast, which is basically the same thing as a shoulder roast. Nope, the butt roast doesn’t come from the rear end of the pig! This roast will have some fat marbling in it. The fat helps keep the roast from getting too dry. You will have to seperate the fat from the pork meat when shredding it.
Do I need to sear a pork roast before cooking it?
Back in the day I think everyone seared roasts before cooking them. Searing a roast helps lock the juices inside the roast keeping it moist throughout the cooking process.
Pressure Cookers and Slow Cookers work a little differently than an oven. In my opinion they stay plenty moist without the extra searing step. Hooray for not having to sear! It’s one extra step, and it makes my hair smell like meat, my house smell like meat, and my stove top gets splattered with oil. I can do without all of those things!
Sprinkle the seasoning on the roast and gently rub them in with your fingers and you’re good go go!
How long should I pressure cook a pork roast?
The longer the pork cooks the more likely it is to fall apart. Maybe I’m lazy, or maybe I like fall extra tender meat but that’s what I’m after…falling apart pork!
I’m sure it’s possible to overcook a pork roast, but I always set my pressure cooker on high pressure for 90 minutes, for a pork roast that’s less than five pounds.
How can I use leftover Mexican Pork?
Well, let your imagination run wild coming up with new and amazing ways to use up the leftovers! My family loves it in salads, quesadillas, on tortas, to make enchiladadas, burritos, and nachos.
Here are a few recipes that we make exactly as they are written except we substitute Pressure Cooker Mexican Pork for the chicken or beef. Trust me, leftovers never looked or tasted as good as they will with this recipe!
- Hawaiian Pulled Pork Nachos
- Quick and Easy Beef Burritos
- Pork Carnitas Pizza
- Easy Chicken Enchilada Casserole
- Beef Enchilada Stack
- Creamy Shredded Beef Enchiladas
Grab the Pressure Cooker Mexican Pork recipe!
Make your life easier and throw a pork roast in the pressure cooker! You’ll have a head start and so many other make ahead meals! Dinner time will be one less thing to hassle with in the evenings!
Pressure Cooker Mexican Pork
- 4-5 pound pork butt roast
- 2 tsp smoked paprika
- 2 tsp cumin
- 2 tsp chili powder
- 2 tsp onion powder
- 2 tsp oregano
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1/4 cup lemon juice
- 1/4 cup soy sauce
- 2 Tbsp olive oil
- Mix all the spices together. Set asideAdd pork roast to a pressure cooker. Rub pork roast with olive oil. Sprinkle spice mixture over pork roast. Gently rub to help it stick to the pork roast.In a seperate bowl add orange, lime, and lemon juice, and soy sauce. Whisk together. Pour in the pressure cooker. Pour it next to the pork so the liquid doesn't wash seasonings off of the roast.Set pressure cooker to high pressure and cook for 90 minutes. After cooking time allow pressure cooker to naturally release.Remove pork from pressure cooker and shred with two forks. Discard fat.Return pork to pressure cooker allowing it to soak up the juices.Serve any way you like! Store leftovers in an airtight container for up to 4 days.
- Mexican Pork can easily be made in the slow cooker. Follow the instructions the same as listed for a pressure cooker, except cook on high for 6 hours in the pressure cooker. Leftover Mexican Pork is fantastic in tacos, enchiladas, burritos, soups, salad, tortas, or on pizza.