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