PULLED PORK TACOS

Ingredients:

2 lbs. Pork shoulder
1/2 White onion slices
1 Cup lager beer
1/4 Cup lime juice
1 Cup Jack Del Fuego - Verde Furioso
1 tsp. Cumin
2 tsp. Salt
1/2 tsp. Pepper
1 tsp. Oregano
2 tbl. Vegetable oil


STEP ONE

Sprinkle salt and pepper over the entire pork shoulder. Heat oil in a large skillet over medium-high heat until shimmering. Sear both sides of the pork shoulder, about 3-5 min each side. Remove from pan and cut pork into 2 inch pieces.

STEP TWO

Pour beer into a multi-functional pressure cooker. Place the wire rack into the pot. Arrange pork pieces on the rack. Add lime juice, Jack Del Fuego Verde Furioso hot sauce, cumin, oregano and white onion slices over the pork.

STEP THREE

Close and lock the pressure cooker lid. Select Meat/Poultry function; set timer to 50 minutes. Allow 10 to 15 minutes for the pressure to build.

STEP FOUR

Release pressure using the natural-release method according to manufacture’s instructions, about 10 minutes.

STEP FIVE

Transfer pork to a bowl. Shred using 2 forks. Add 1/2 cup of liquid from the pot to the meat and mix well. Serve on a taco and top with Jack Del Fuego Wild Jack hot sauce!