Pork Shoulder in Pressure Cooker and Pickled Onions RECIPE FOR YOU TODAY

Pork Shoulder in Pressure Cooker and Pickled Onions
(Cochinita pibil en Olla Express) 
Ingredients 
2/3 cup orange juice
1/4 cup A1 Original Sauce
2 large cloves of garlic
1 tablespoon achiote paste
1 tablespoon oil
1 pork butt (or shoulder) Boneless (2 lbs), cut into strips
2 small red onions, sliced
1/3 cup KRAFT Zesty Italian Dressing
8 corn tortillas, Piping hot

METHOD
BLEND first 4 ingredients until smooth.

HEAT oil in a pressure cooker over medium-high heat. Add the meat in batches; cook it for 4 min. or until it is brown. Put all the meat in the pressure cooker; add juice mixture over it.

CLOSE the pressure cooker tightly. Cook meat over medium-high heat until the pressure gauge is in place and the rotary valve begins to vibrate gently. Reduce heat to maintain a slow gradual and consistent rotational movement; 55 min cooking time for meat. Remove from heat; let stand 10 min. or until the pressure gauge drops. Meanwhile, put the onions in a pot with boiling water and cook for 5 min.

DRAIN onions; put them in a bowl. Add dressing to coat and shuffle them. Remove the valve from the pressure cooker, and then the lid. Remove meat in the pot; shred it. Put it back in the cooker; stir with sauce. Put meat mixture and onion in tortillas; roll them.

kraft kitchens tips
HOW TO SERVE
Serve with a side of steamed vegetable.

HOW TO PREPARE IN A REGULAR POT
Prepare it as directed, but use a 8 liters pot. Cover the pot after adding the liquid mixture; let it boil. Cook meat over low heat, keeping a gentle boil, 1-1/2 hours or until tender.

NOTE
There are a variety of pressure cookers pots already on the market. Therefore, it is important to follow the specific instructions that comes with your pot.