Ingredients
6
6 servings
- •1 (3 pound) boneless pork shoulder blade roast
- •kosher salt to taste
- •2 tablespoons canola oil
- •1 (1 ounce) envelope taco seasoning mix
- •2 cups chicken broth
Instructions
- Trim excess fat from pork; divide meat into 4 equal portions. Season each portion with salt.
- Heat canola oil in a skillet over medium-high heat. Cook pork, working in batches, until brown crust forms, about 8 minutes per side. Transfer to a plate and coat evenly with taco seasoning.
- Pour broth into a pressure cooker with rack insert; place pork on rack. Place lid on pressure cooker and lock; bring to low pressure over medium-low heat until pork is tender and shreds easily, about 45 minutes. Let pressure come down naturally, about 15 minutes. Shred pork using 2 forks.
Nutritional Facts
Per 6 servings
- Calories: 326
- Carbohydrate: 4g
- Fat: 23g
- Protein: 23g
- Sugar: 1g
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