- 2 tablespoons smoked paprika
- 2 tablespoons dried oregano
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon dried crushed red pepper flakes
- 1 1/2 teaspoons salt
- 1/2 teaspoon coarse black pepper
- 6 pounds Boston butt or pork shoulder, preferably boneless, cut into 4 pieces
- 1 large onion, chopped
- 10 to 12 (6-inch) flour tortillas
- Toppings: salsa, shredded cheddar cheese, sour cream, chopped cilantro
Directions
- In a small bowl, combine paprika, oregano, coriander, cumin, red pepper, salt and black pepper. Rub mixture over all sides of pork pieces.
- Remove lid of pressure cooker. Spread onion in an even layer in bottom pressure cooker. Place seasoned pork on top of onions.
- Place lid on pressure cooker, turn lid to lock and move steam release valve to closed position.
- Press MEAT/STEW mode and adjust cooking time to 1 ½ hours.
- When cooking has finished, allow a natural pressure release.
- Shred pork with two forks and serve in flour tortillas with toppings.
Serves: 10-12
