Pineapple Chipotle Pulled Pork Tacos - Cuisinart CPC-600N1 Serie Manual Del Usuario

1 tablespoon fish sauce
1 1- to 2-inch piece of ginger, peeled
and roughly chopped
2 garlic cloves, peeled
½ cup packed light brown sugar
¼ cup plus one teaspoon grapeseed or
canola oil, divided
1 rack bone-in pork ribs (about 2 to 3
pounds), cut into individual ribs
1 cup water
1. Put the hoisin, soy sauce, yuzu juice, mirin,
fish sauce, ginger, garlic, brown sugar, and ¼
cup oil in the jar of a blender in the order listed.
Blend on high until completely homogenous.
2. Put ribs in a glass or stainless steel bowl and
coat completely with the marinade. Cover the
bowl tightly with plastic wrap and chill in the
refrigerator overnight.
3. Take the meat from the refrigerator and remove
as much marinade from each individual rib
as possible. Combine 1 cup of the leftover
marinade with 1 cup of water and set aside.
4. Add the remaining teaspoon of oil to the
cooking pot of the Cuisinart
Select Brown. When oil is hot, add the ribs,
about 4 to 5 at a time, until browned on all
sides, about 1 to 2 minutes per side. Remove
and repeat with remaining ribs.
5. Once all meat is browned, scrape up any
burnt or dark bits from the bottom of the pot
and remove. Return all the ribs to the cooking
pot and add the marinade/water mixture.
Secure lid in place. Select High Pressure
and set time for 30 minutes. When the tone
sounds, allow pressure to release naturally.
Once pressure has completely released, the red
indicator will drop.
6. Remove lid. Remove the ribs from the oven
and serve with juices.
*Yuzu is a Japanese citrus fruit that is quite sour.
Yuzu juice can be found in the Asian section of
many grocery stores.
Nutritional information per serving
(based on 4 servings):
Calories 353 (57% from fat) • carb. 14g • pro. 24g
fat 22g • sat. fat 7g • chol. 78mg • sod. 145mg
calc. 40mg • fiber 0g
Pressure Cooker.
®
29
Pineapple Chipotle
Pulled Pork Tacos
Cutting the pork into smaller pieces before
cooking speeds up the cooking time and
guarantees each bite will melt in your mouth.
Makes about 4 cups
2 pounds pork butt, cut into
2-inch chunks
1 teaspoon kosher salt
1 teaspoon chili powder
½ teaspoon ground cumin
3 garlic cloves, smashed
1 cinnamon stick
¾ cup pineapple juice
¼ cup water
1∕3 cup ketchup
1 chipotle, finely chopped
For serving:
Taco shells
Red cabbage, thinly sliced
Diced pineapple (fresh, not canned)
Radish, cut into thin matchsticks
Cilantro, roughly chopped
Lime
1. Season the pork with the salt, chili powder
and cumin. Add the pork and garlic to the
cooking pot of the Cuisinart
and stir together with the cinnamon stick.
Stir together the pineapple juice, water,
ketchup and chipotle; add to the cooking pot
with the pork. Mix all ingredients together well.
2. Secure the lid and select High Pressure. Set
time for 75 minutes. When the tone sounds,
let pressure release naturally.
3. Once the pressure is completely released,
the red indicator will drop. Remove lid and
transfer the pork to a large mixing bowl;
shred with 2 forks or your hands (gloves are
recommended). Taste and adjust seasoning
as desired.*
4. Serve approximately 1 tablespoon pulled pork
in each taco shell, thinly sliced red cabbage,
diced fresh pineapple, radish matchsticks,
chopped cilantro and lime.
Pressure Cooker
®