Pressure Cooker Pork Taco with Pineapple and Pomegranates, Jicama- Cabbage Slaw and Pickled Red Onions
No pressure cooker? No problem. Brown the pork in olive oil and then braise it in a 350F oven -- in a Dutch oven or a deep, covered pan -- until fork-tender (approximately three and a half hours). Read all about the recipe (and pressure cooker tips) in the blog.
Jicama Cabbage Slaw
¼ cup fresh lime juice
1 teaspoon salt
1 tablespoon sugar
½ small jicama, peeled and finely julienned
½ head Napa cabbage, finely shredded
2 tablespoons cilantro leaves, chopped
Whisk together the lime juice, salt and sugar in a large bowl. Add the jicama, cabbage and cilantro to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours.
¾ cup finely diced fresh pineapple
¼ cup pomegranate seeds
2 tablespoons finely diced red onion
Juice of 2 fresh limes
Honey, to taste
¼ cup chopped fresh cilantro
Kosher salt and freshly ground black pepper
Combine the pineapple, pomegranate, red onion, lime juice and cilantro in a bowl. Stir in a spoonful of honey, if needed. Season the relish with salt and pepper and let sit at room temperature at least 30 minutes to allow the flavors to meld.
Quick-Pickled Red Onions
½ cup fresh lime juice
½ cup distilled white vinegar
1 tablespoon sugar
2 teaspoons kosher salt
1 large red onion, peeled, halved, cut into 1/8-inch thick half moons
Place the lime juice, vinegar, sugar and salt in a small sauce pan and bring to a boil. Let mixture cool slightly. Place onions in large, heat-proof bowl and carefully pour mixture over the onions. Cover and refrigerate for at least 30 minutes.
Pressure Cooker Pork Taco
3 pounds, boneless pork shoulder, fat cap removed and cut into 1” cubes
3 tablespoons ancho chile powder
2 tablespoons New Mexican chile powder
2 tablespoons ground cumin
1 tablespoon arbol chile powder
2 tablespoons salt
1 medium Spanish onion, diced
12 cloves garlic, smashed but left whole
1 cup fresh pineapple, diced
2 cups homemade chicken stock or low sodium chicken broth
1 cup pineapple juice, good quality
1 cup pomegranate juice, good quality
Jicama Cabbage Slaw
Pineapple Pomegranate Relish
Pickled Red Onions
1. Put diced pork in a large bowl and season with the chile powders, cumin and salt, tossing to coat evenly.
2. Off of the heat, place the seasoned pork into the pressure cooker. Add the onion and garlic as well as the pineapple, chicken stock and fruit juices. Place the lid of the pressure cooker on and lock. Once locked, place the pressure cooker on the stove over medium-high heat. Once it has reached proper pressure (it took our model approximately 15-20 minutes; you will know because you will start to hear a hissing sound, as steam starts to release) set the timer for 20 minutes. Make sure to follow the instructions associated with your specific model of pressure cooker.
3. When the timer goes off, the pork should be completely fork tender (ours was beyond fork tender, if that is even possible). Using method associated with your model pressure cooker, release the steam carefully until you are able to safely unlock the lid (in our case, there is a valve that you carefully release while slowly drizzling cold water down one of the sides for a few minutes). At this point, the lid should be able to unlock easily.
4. Using a slotted spoon, carefully remove the pork from the braising liquid and transfer the meat to a large bowl. Cover with aluminum foil and set aside.
5. Place the braising liquid into large saucepan and place on high heat and reduce down until it is a sauce-like consistency (approximately 15-20 minutes), skimming fat from the surface occasionally. Spoon some of this sauce on top of the pork and gently fold in to coat, being careful not to break up the meat. Serve the rest of the sauce along side, along with warmed corn tortillas and the garnishes.