Pulled Pork Tacos from Everyday Food

Quick-pickled red onions cut through the richness of the pork. To make, toss some thinly slices red onions with red-wine vinegar and let sit until softened, about 15 minutes.

Yield: 6 servings
Community Recipe from


  • 4 clove(s) garlic minced
  • 2 teaspoon(s) dried oregano
  • 1 1/2 teaspoon(s) ground cumin
  • coarse salt and pepper
  • 3 pound(s) boneless pork shoulder roast cut into 2 inch pieces
  • corn tortillas
  • pickled red onions
  • sour cream
  • cilantro leaves
  • lime wedges


  1. Combine garlic, oregano, cumin, 1 1/2 teaspoons salt and 3/4 teaspoons pepper. Toss with pork and place in a 6 quart pressure cooker. Add 1/4 cup water and secure lid. Bring to high pressure over medium-high heat; reduce heat and cook until meat is fork tender, about 40 minutes (adjust heat to maintain pressure). Remove from heat, vent pressure, and remove lid. Using two forks, shred pork and serve with tortillas and desired toppings, such as pickled red onions, sour cream, cilantro leaves, and lime wedges.
September 2012

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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