2 tbsp chili powder
1 tbsp salt flakes
1 tbsp brown sugar
1 tsp ground cumin
1⁄2 tsp cayenne
1⁄2 tsp turmeric
1⁄2 tsp ground oregano
1⁄2 tsp onion powder
1⁄2 tsp garlic powder
1⁄2 tsp cinnamon
1⁄4 tsp ground cloves
2 tbsp of vegetable oil
1 leek, sliced
3 lbs boneless pork shoulder, rind and fat removed
14 oz tin of chopped tomatoes
1 cup water
2 tbsp apple cider vinegar
Salt and freshly ground black pepper, to taste
Soft tacos, guacamole, sour cream and salad, to serve


Mix all the ingredients except the pork, oil, tomatoes, water and cider, together in a bowl until well blended. Rub the pork with the spice mix ensuring to cover all the pork.

Pour the oil into the Cooking Pot. Press BROWN/SAUTÉ, set temperature to HIGH, and then press START/STOP. Once preheated, place pork into Cooking Pot and brown on all sides. Press START/STOP.

Add the leek to the Cooking Pot and continue to brown for 2 minutes. Add the tomatoes, water and cider to the pork. Secure the Lid. Press MEAT/STEW, set pressure to HIGH, and adjust time to 2 hours. Make sure the Steam Release Valve is in the "Seal" (closed) position. Press START/STOP.

Once the cooking has completed, allow pressure to release naturally. Remove lid and shred pork with two forks. Season to taste with salt and pepper. Stir to combine. Serve in soft tacos with guacamole, sour cream and salad.

TIP: If the sauce is too thin, thicken with 2 tbsp corn our. Bring to a simmer until thickened.


Write A Review

Great recipe!

These tacos were so good. The meat was fork tender and delicious in two hours. The spices were perfect for my family. This recipe makes enough pulled pork to feed a small crowd. I made a simple cole slaw and we used it as our ‘topping’. This dish will be made many more times better nbthe future.

Audrey Moussavi
Mukilteo, WA