RECIPES
64
SOUTHWESTERN SHREDDED PORK
Serves 8. 25 minutes
1 tablespoon oil
1 small onion, diced
1 small jalapeno pepper, minced
3 pound pork loin, cubed in 1 inch pieces.
½ tablespoon chili powder
1 teaspoon cumin
½ teaspoon oregano
½ teaspoon coriander
½ teaspoon. thyme
¼ teaspoon ground cloves
¼ teaspoon allspice
2 garlic cloves, minced
2 tablespoons tomato paste
1 14.5 oz. can stewed tomatoes
1 cup beef broth
Salt and pepper to taste
2 bay leaves
½ cup cilantro
8 - 8 inch flour tortillas
6 oz. shredded cheese of your choice
Use the BROWN setting; Add onions and jalapeno and cook until soft, about 3
minutes. Add meat in batches and brown, remove and set aside. Add spices, chili
powder thru allspice and cook about 1-2 minutes. Turn off the BROWN setting.
Add garlic and tomato paste and cook another 1-2 minutes. Stir in stewed
tomatoes, pork, beef broth and the bay leaves. Close the lid and press MEAT
setting. Set the timer for 25 minutes. When done, release the pressure and open
the cooker. Remove meat with a slotted spoon to a bowl. Turn the cooker back to
BROWN and allow liquid to reduce to about 1 cup. Add salt and pepper to taste.
Remove bay leaves. Shred meat, add sauce and toss with cilantro. Warm tortillas
slightly in microwave, fill with meat and shredded cheese.
