I found a boneless pork loin roast in the freezer and wanted a quick meal for supper. I thawed the roast in the microwave and cut it into chunks. (It was probably about 1 lb and I cut it into 6 pieces). Then into the pressure cooker it went. Seth said it would have been even yummier with some type of rice. Maybe I'll mix up some Spanish rice tomorrow to go with the leftovers. I got the original recipe from eatingonadime.com.
2-3 pounds of pork loin or pork roast
1 cup salsa (we used home-canned salsa)
1 cup water
1 package taco seasoning
Place pork in the pressure cooker. In a two-cup glass measuring cup combine salsa, water, and taco seasoning. Pour this liquid mixture over the roast. Place the lid on the pressure cooker and make sure the nob is set to sealing. Cook on the high setting for 45 minutes. (I cooked it for 40 minutes because I had cut my meat up, but it was also still a little frozen). You can quick pressure release at the end of cooking time. (I was shopping, so the kids left it alone and it stayed on the keep warm setting for about 10 minutes before I got back.) Remove meat from the pressure cooker, shred with forks. (I've also heard you can put it in a stand mixer and turn that baby on to shred the meat.) Put the meat back into the liquid.
We served this on flour tortillas with shredded cheese, olives, sour cream, and lettuce.
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