Pressure Cooker Mexican Pork
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!
Servings 6 Servings
- 4-5 pound pork roast
- 2 teaspoon smoked paprika
- 2 teaspoon cumin
- 2 teaspoon chili powder
- 2 teaspoon onion powder
- 2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1/4 cup lemon juice
- 1/4 cup soy sauce
- 2 Tablespoon olive oil
Mix all the spices together. Set aside.
Add 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 separate 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 the pressure cooker to naturally release.
Remove pork from the pressure cooker and shred or pull with two forks. Discard any fat. Return pork to pressure cooker allowing it to soak up the juices.
Slow Cooker Instructions:
To make Pork Carnitas
Mexican pork also makes fantastic pork salad, pork chili, Mexican stew, Mexican pork tacos, and other Mexican dishes!
- toss shredded pork with a generous amount of corn oil and brown sugar to taste. You might not even want to add brown sugar. It caramelized and makes the pork have the best crispy bits.
- Line a baking sheet with aluminum foil. Spray with nonstick cooking spray.
- Spread shredded pork on the pan.
- Bake at 400 degrees for about 15 minutes.
Calories: 466kcal | Carbohydrates: 5g | Protein: 69g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 191mg | Sodium: 896mg | Potassium: 1252mg | Fiber: 1g | Sugar: 2g | Vitamin A: 573IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 3mg