Description
Juicy, tender pork cooked quickly in a pressure cooker and topped with a vibrant, sweet-and-spicy mango salsa—these tacos bring bold flavor to any night of the week.
Ingredients
- Pork Shoulder: 1.2kg, cut into chunks – tender and rich, perfect for pressure cooking
- Onion: 1 medium, chopped – adds sweetness and depth
- Garlic: 4 cloves, minced – savory flavor booster
- Chili Powder: 2 teaspoons – smoky and warm spice
- Ground Cumin: 1 teaspoon – earthy undertone
- Paprika: 1 teaspoon – subtle smoky heat
- Salt: 1½ teaspoons – seasoning essential
- Black Pepper: ½ teaspoon – adds balance
- Chicken Broth: ¾ cup – for moisture and depth
- Olive Oil: 1 tablespoon – for searing
- Mango: 1 ripe, diced – sweet, juicy salsa base
- Red Bell Pepper: ½, chopped – colorful and crisp
- Red Onion: ¼, chopped – zesty bite
- Cilantro: 2 tablespoons, chopped – fresh herbal lift
- Lime Juice: 2 tablespoons – bright acidity
- Corn Tortillas: 8 small – for serving
Instructions
- Preheat Your Equipment: Set pressure cooker to sauté mode and let it heat up.
- Combine Ingredients: Season pork with salt, pepper, chili powder, cumin, and paprika. Sear in batches with olive oil. Remove.
- Prepare Your Cooking Vessel: Sauté onion and garlic in the same pot. Add broth and deglaze.
- Assemble the Dish: Return pork to pot. Seal lid. Pressure cook on high for 35 minutes.
- Cook to Perfection: Let pressure release naturally for 10 minutes, then quick release. Shred pork.
- Finishing Touches: Toss shredded pork with cooking juices. Mix mango, red pepper, onion, cilantro, and lime juice to make salsa.
- Serve and Enjoy: Fill tortillas with pork and top with mango salsa. Serve warm.
Notes
- Broil shredded pork for 5 minutes for crispy edges.
- Make salsa ahead and chill for best flavor.
- Double batch the pork and freeze leftovers.