Pressure Cooker Pulled Pork Chili
1 Tbs. chili powder
1 tsp. cumin
1 tsp. smoked paprika
1 tsp. oregano
2-3 lb. boneless pork shoulder roast, cut into 3″ chunks
1-2 Tbs. olive oil
1 yellow onion, diced
2 cloves garlic, minced
1-2 jalapeños, seeds and membranes removed, diced
15 oz. can black beans, drained and rinsed
15 oz. can petite diced tomatoes, with juice
10 oz. can diced tomatoes and green chilies
8 oz. can tomato sauce (I prefer Hunt’s Roasted Garlic Tomato Sauce)
8-12 oz. mexican beer or chicken broth
1/3 – 1/2 cup chopped fresh cilantro
Toppings, as desired, such as shredded cheeses, sour cream, guacamole, etc
Preheat electric pressure cooker (EPC) set to sauté setting; when EPC pot is hot, add spices and oil, stirring until spices become fragrant, just a few seconds.
Add pork chunks to hot oil in EPC pot, browning pork on all sides, working in batches so pork chunks aren’t crowded as you are browning them. Remove pork to a plate and reserve.
Add onions, garlic, and jalapeños to drippings in EPC pot, stirring just to combine a bit. Stir in beans, tomatoes, tomato sauce and beer; return pork to EPC pot.
Lock lid into place and choose High Pressure setting for 55 minutes. When timer sounds, use a natural pressure release, allowing pork to relax as the pressure naturally releases itself from the EPC. Test pork to be sure its very fork tender; if not, give it another 5-10 minutes under pressure with a bit of a natural release.
Remove pork from EPC and shred using 2 forks; return shredded pork to chili and season to taste as desired. Serve chili with your favorite toppings.
**Please note – If you are using leftover cooked shredded pork to create this chili, you can follow this recipe as directed above but you will only need to cook it under pressure (High Setting) for 20 minutes, using a quick release to release all pressure from EPC.
Let’s Get You Cookin’,
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