The use of a pressure cooker helps achieve long-braised character in just over an hour's cooking time. Serve with warm flour tortillas.
- 1 large onion, coarsely chopped (about 2 cups)
- 2 1/2 pounds pork shoulder or butt, cut into 3/4-inch cubes
- 1/2 teaspoon ground cumin
- 1 teaspoon dried chipotle powder
- 1/2 teaspoon chili powder or cayenne pepper
- 2 cups low-sodium chicken broth, or more as needed
Combine the onion and cubed pork in an uncovered pressure cooker over medium-high heat. Add the cumin, chipotle powder and chili powder or cayenne pepper, stirring to coat evenly. Add the broth and mix well; add more broth if needed to cover the meat. Lock the pressure cooker lid in place and bring the cooker up to pressure. Adjust the heat to maintain the pressure at medium-high heat and cook for 35 to 45 minutes. Remove from the heat; wait a minute or two before releasing the pressure. Then carefully remove the lid, pointing its steam-release valve away from you to avoid any escaping steam. The meat should be quite tender.
Use a slotted spoon to transfer the meat and onions to a cutting board. Working in batches, use 2 forks to shred the mixture and transfer it to a rimmed baking sheet lined with aluminum foil. Pour the cooking liquid into a fat separator cup and set aside (there will be about 2 cups' worth; reserve some of the defatted liquid).
To finish the meat, position the top rack of the oven 3 to 4 inches from the broiler element and heat to broil. Broil for 10 to 15 minutes to develop a brown crust, stirring occasionally and adding several tablespoons of the defatted cooking liquid, if necessary, to keep the meat moist. Serve hot or warm.
Adapted from a recipe at www.recipezaar.com.
Tested by Bonnie S. Benwick.
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