Spanish Braised Pork - Pressure Cooker

Submitted by Da Huz

"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."

 

• Ready In: 1hr 25mins
• Ingredients: 8
• Yields: 6 cups
• Serves: 8

ingredients

• 5 lbs pork butt, cut to 1/2-inch cubes
• 2 tablespoons olive oil
• 1⁄4 cup minced onion
• 1⁄4 cup garlic powder
• 1 tablespoon paprika
• 1⁄2 cup lemon juice
• 2 cups red wine
• 2 cups chicken stock

directions

1. In the pressure cooker, mix pork butt, olive oil, minced onion, garlic powder, and paprika until spices are evenly distributed.
2. Add lemon juice, red wine, and enough chicken stock to just cover the meat (you may need more than 2 cups stock).
3. 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.
4. 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.

Reviews

[Outta Here]

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.