Shredded Pork Filling Recipes

Steps:

• Combine the garlic powder, cumin, coriander, oregano, and cayenne pepper in a bowl. Thoroughly rub the spice mixture over the pork.
• Place the roast in a pressure cooker with the beef broth, bay leaves, and onion over medium-high heat. Seal the cooker, and bring to full pressure; reduce the heat to maintain high pressure, and cook for 45 minutes.
• Remove the pressure cooker from the heat and allow the pressure to drop naturally. Transfer the pork to a serving bowl and shred the meat with forks.

Steps:

• Microwave onions, chili powder, oil, garlic, chipotles, coriander, and cumin in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
• Stir tomato sauce and sugar into slow cooker.
• Season pork with salt and pepper, and add to slow cooker, and coat evenly with sauce mixture.
• Cover and cook until pork is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
• Transfer pork to large bowl, let cool slightly, then shred into bite-size pieces, discarding excess fat; cover to keep warm.
• Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
• Toss shredded pork with 1 cup braising liquid as needed to keep meat moist and flavorful.
• Stir in lime juice and season with salt and pepper to taste.
• Use as filling for tacos, burritos, quesadillas, etc.