Here we go again with my rants on the infamous “Pressure Cooker”… Let me tell you why I’m beyond obsessed with this beautiful piece of equipment.
- It has many functions combined into one: Sauté, Slow Cooker, and Pressure Cooker settings.
- Whatever you’re cooking, there is literally a button with that specific food on it. You press it, and the machine does the work for you. For example, I cooked pork… So I pressed the “Meat” button and this is the result! It’s magical.
- It does the work of a slow cooker in about 1/5 of the time. For example, if you’ve made my Salsa Chicken in the slow cooker, you know it takes abouttttt 4-6 hours for that puppy to be perfect. BUT if you make it in the pressure cooker, it will take about ONE HOUR.
- It comes with a mini cookbook of bomb starter recipes. I used this for a few when I was getting used to my pressure cooker. I am still figuring it out, but it was very helpful.
- Food bloggers and recipe developers all over the internet are adapting to this amazing kitchen tool so you can find delicious recipes for just about anything you want on the internet!
Are you sold yet?!
I’m going to keep playing with recipes and compiling them for you guys when you’re looking for a quick and easy dinner in your Pressure Cooker 🙂
Now, let’s talk about this Garlic Shredded Pork… It’s rich, decadent, juicy, and totally flavorful. As I was putting this together for my meal prep clients, I kind of just threw a few things in the pot and hoped for the best. I was hoping for a thick shredded pork texture, kind of like what you would eat on tacos. But instead, I got something better. This recipe was kind of like a roast and gravy. Actually, that’s exactly what it was. At first, I thought I added way too much water and that it wouldn’t end up tasting good. But after shredding the pork, removing, the bones, and stirring everything up once it was cooked, it came out better than expected. This pork recipe is simple, and contains ingredients that you probably already have in your house, all Whole 30 approved as well! Here’s how I made it:
4.5 lbs Lean Pork Shoulder (bone in)
1 Onion, roughly chopped
1 tbsp Fresh Garlic, minced
1 tbsp Fresh Ginger, minced
1 Jalapeno, minced
1 Lemon, juiced
1 tbsp Dried Oregano
1 tsp Cayenne Pepper
1 tbsp Sea Salt
1 tbsp Black Pepper, ground
1 tbsp Dried Cumin
1 tsp Garlic Powder
4 cups Filtered Water
- Press “Sauté” on your Pressure Cooker. Once hot, brown your pork on all sides.
- Once browned, press “Cancel” on your Pressure Cooker. Prepare and add all ingredients to the pork in the pot. Stir well.
- Press the “Meat” button and adjust to 40 minutes.
- Make sure the pressure valve is set to “Closed”.
- Close and lock your Pressure Cooker.
- Note: It takes about 30-45 minutes sometimes to pressurize. Don’t freak out 🙂
- Once timer goes off, release the steam from the pressure valve with a cooking tool. Open away from your skin, and be very careful. This will burn the HECK out of you and you won’t be a happy camper after that.
- Once all steam is released, unlock and open the top of your pressure cooker.
- Remove the bones from the pork (should fall apart), shred meat, and combine into the juice.
- Serve over anything of your liking! I served mine over mashed cauliflower.
If you enjoyed this recipe, post a photo on FaceBook or Instagram and tag @PumpAndCrunch 🙂
Yours In Health,