Mexican Pulled Pork
Ingredients
- 2 cloves garlic, crushed
- 2 tbs vinegar
- 1 red capsicum, deseeded, finely chopped
- 1 small red chilli, deseeded, finely chopped
- 1 large brown onion, diced
- 3 spring onions, finely chopped
- 2 roma tomatoes, deseeded, finely chopped
- light sour cream (to serve)
- 1.4kg pork roast shoulder, boneless
- 420g corn sweet kernels, drained
- 1 lime, juiced
- 2 tsp dried chilli flakes
- 1 tbs ground cumin
- 2 tsp dried oregano
- 2 tsp smoked paprika
- 425g red kidney beans, drained and rinsed
- 400g tomatoes, diced
- 1-2 bay leaves
Method
- Remove pork from packaging and cut in half so that it will easily fit into the pressure cooker. Heat cooker over medium-high heat.
- Add pork, skin-side down, and cook for 5 minutes until fat is released. Turn and cook on all sides for 5 minutes until golden. Remove pork from cooker.
- Add onion, garlic and spices. Cook for 2 minutes until onion has softened. Stir in tomato and vinegar. Return pork to cooker, secure and lock lid. Set to 2/HIGH pressure. When pressure indicator rises and steam escapes steadily, lower heat and cook for 40 minutes.
- Remove from heat and when pressure indicator has returned to original position, turn valve to steam release position. Once remaining steam has been released, open the cooker. Transfer pork to a chopping board. Remove skin and fat. Discard. Using 2 forks, shred pork finely. Return pork to cooker with beans and lime juice. Bring to 1/LOW pressure and cook for 10 minutes.
- Meanwhile to make salsa, combine corn, capsicum, spring onion, tomato, lime juice and chilli in a bowl. Set aside.
- Remove cooker from heat and release pressure as in step 3. Serve pork with salsa, sour cream and coriander leaves.
