Pressure Cooker Mexican Shredded Pork Nachos
Flavorful and tender shredded pork combined with the perfect seasonings, veggies, chips and cheese makes the perfect dinner or appetizer!!
Equipment
Ingredients
- 3 lbs pork shoulder roast
- 1 onion, diced
- 4 garlic cloves, peeled and chopped
- 2 tbsp tomato paste
- 1 lime, juiced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp kosher salt, or to taste
- ¼ tsp red pepper flakes
- 1 cup chicken broth
For the Rub:
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp kosher salt
- ¼ tsp red pepper flakes, or to taste
For the Nachos:
- Tortilla Chips
- 1 cup cheddar cheese, shredded
- 1 cup Monterey jack cheese, shredded
- 1 cup cherry tomatoes, sliced in half
- 1 red onion, sliced
- Cilantro (optional)
Instructions
- Dice onion, chop garlic cloves, zest and juice one orange.Set aside.
- Add the chopped onion, chopped garlic, tomato paste, lime juice, and all of the spices (except for the rub) to the Deluxe Multicooker/pressure cooker.
- For the Rub: Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes,set aside. Rub all over pork, cover well. Please pork over onions, lock the lid and select CUSTOM (high pressure) for 90 minutes. Press to start.
- When the timer is up, press CANCEL. Press STEAM-RELEASE to manually release the pressure. Once all pressure is released, remove pork and use Quick Shred or two fork to shred meat.
For the Nachos:
- Preheat oven to 400⁰
- Shred cheeses, slice onion and slice tomatoes in half. Set aside.
- Grab a cast iron skillet, and layer as follows:Tortilla chips, Shredded Pork, Red onion, Tomatoes, cheeses and cilantro if using. Create one more layer, and bake for 5-8 minutes, or until cheese is bubbling.
Tried this recipe?Let us know how it was!