NOTE: This recipe is done using a Cuisinart Pressure Cooker...results would be different if using a pot. Find the original recipe using a stock pot at The Clothes Make the Girl
3-4 lb pork shoulder roast, boneless or bone-in
1 rounded tablespoon ground cumin
1 tablespoon garlic powder
1/2 tablespoon salt
1 tsp ground coriander
1 tsp ground cayenne (I use 1/2 cause of kids)
1/2 cup lime juice
1/2 cup lemon juice
1/2 cup Water
I add the juices and water into the pot first. Put the spices into a large ziploc bag. I cut the roast up into very, VERY, large chunks, like maybe 6. If the roast has a bone, just cut around it (but include it...good meat next to the bone). Take the chunks and throw each of them in the ziploc bag to coat with the spices. Then place them into the pressure cooker. It does not have to be perfect. When the cooking is done, you can remove the bone. Now, tuck that baby in and set the pressure cooker for high and add 50 minutes to the clock. After the timer beeps, just let it go with natural pressure release. It will take a little while for all the pressure to go out. Once it is done, take the huge chunks of pork out of the pressure cooker and a few at a time place in a hot pan to sear all sides of the pork. Keep turning it until it is a nice brown color (not blackened and burned)...just be careful..that pan is HOT. It usually causes my house to smoke up and my kids to freak out and want to dial 911! I let the pieces cool for a few minutes and then shred them up and put them in a storage container to eat through the week.
This goes nicely wrapped in romaine lettuce with some Sunshine Sauce which you can also find at The Clothes Make the Girl. Sometimes we like to just eat it all by its wonderful self...yummmmm
Here is the pressure cooker I use...just in case you all wondered!
Find more recipes at The Grocery Cart Challenge