Yesterday, I made a recipe from my Personal Chef days that was so popular with clients and parties so I thought you might like it for your Super Bowl Sunday! I, of course, changed it to make it in my pressure cooker and spiced it up even more than it was. It also started out being a pork butt recipe, but I love pork tenderloin and since they were on sale yesterday and it’s so much faster, that is what I used. This recipe gets better a day or two later!
TEXICAN SHREDDED PORK
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
2 pounds pork tenderloin, trimmed of silver skin, cut into 2-inch chunks
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon oregano, dried
1/2 teaspoon coriander, ground
1/2 teaspoon thyme, dried
1/4 teaspoon cloves, ground
1/4 teaspoon allspice, ground
2 teaspoons garlic salt
1 teaspoon black pepper
1 1/2 teaspoons smoked paprika
1 6-ounce tomato paste
1 14-ounce can diced tomatoes
2 chipotle peppers and their sauce
1 cup chicken broth or beef broth
1/2 cup cilantro, chopped
6 ounces smoked gouda, or Monterey jack, shredded
Directions: Heat oil in pressure cooker on brown or sauté setting. Add onions, garlic, and pork and brown on all sides. Add in all the spices and stir. Add tomato paste, tomatoes, broth and chipotle peppers. Stir well. Turn off PC and turn on high pressure for 15 minutes. Let come down naturally. Remove chipotle peppers. Remove pork to a bowl to shred. Turn PC back on brown to reduce sauce. Pour sauce over shredded pork and top with cheese.
This pork is delicious as an entrée over rice or quinoa, wrapped in a tortilla, or layered with tortillas and cheese for a casserole! Enjoy! Serves at least 6.