Spanish Braised Pork - Pressure Cooker

"So I wanted to make "Cochifrito"... pan-fried pork. Then I realized that I had pork butt, not loin. I had an hour and a half to cook dinner, so I busted out the ol' pressure cooker! This is a simple recipe."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
1hr 25mins
Ingredients:
8
Yields:
6 cups
Serves:
8
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ingredients

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directions

  • In the pressure cooker, mix pork butt, olive oil, minced onion, garlic powder, and paprika until spices are evenly distributed.
  • Add lemon juice, red wine, and enough chicken stock to just cover the meat (you may need more than 2 cups stock).
  • Ensure that you have adequate space between the top of the liquid/meat and the top of the pressure cooker. Consult your pressure cooker manual if you're not sure.
  • Bring to pressure on high heat, then turn heat down to maintain pressure. Cook 45 minutes, then remove from heat and allow 15 minutes of cool-down before releasing pressure.

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Reviews

  1. I don't use my pressure cooker enough and with recipes like this, that will change! This is great. I cut recipe in half (I have a smaller cooker) and made as directed, except for throwing in a handful of baby carrots I needed to use. So easy and so delicious! I served over egg noodles, but next time will make some mashed potatoes to go with it. This is a good, basic recipe (and method) that would lend itself to additions, like mushrooms or pearl onions. Thanks for this keeper.
     
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RECIPE SUBMITTED BY

My favorite cookbook is The Essential Rice Cookbook.
 
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