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One of my friends introduced me to this recipe awhile back and it stuck with me ever since – the mixture of citrus, tequila, and smoky flavors make for a delicious marinade on pork. Did I just say tequila? Yep. Don’t mind me if I take a little swig as I’m cooking… (I’m kidding. My tequila days are way behind me!)

I love this recipe because the meat is very versatile – serve it over rice with some chopped onions, cilantro and avocado, serve it in corn tortillas topped with some mango salsa for tacos, or put some on top of a salad with some roasted corn, red bell peppers and black beans… so many possibilities!

I can’t take full credit for this recipe because I followed a recipe I found online. However, I did modify it bit to save time and work with personal taste. The original recipe calls for you to grind the spices up yourself, while I wound up buying pre-grinded spices from Whole Foods. Also, while the original recipe calls for 4-6 hours of marinating and 4 hours of being cooked in the oven wrapped in banana leaves, I found using a pressure cooker to be just as effective for getting that super soft, juicy meat as you would in the oven. And it only took 30 minutes!

As a foodie, I definitely appreciate the detail that goes into self-grinding spices, marinading for a long time, and letting something cook slowly in the oven for hours, so I don’t mean to say that my version is better than the original. But as a meal prepper, I also don’t want to have to spend a whole day cooking in order to prep something delicious. So that’s where the pressure cooker comes in for me.

Haven’t used a pressure cooker before? That’s too bad. It’s my favorite meat-cooking method! I highly recommend looking into purchasing one, especially if you’re a fan of shredded, juicy meat!

Marinating the pork butt in the spices, orange juice, white vinegar, chopped garlic, and a generous sprinkle of tequila 🙂

Check out that juicy goodness straight out of the pressure cooker!

Meal prep plated with rice, zucchini and yellow squash and the pork, topped with chopped onion and a lime wedge. Don’t forget to drizzle with sauce!

Don’t forget to drizzle some of the juice from the pressure cooker on top of the meat and rice!

As a side to this meal prep, I cooked some zucchini and yellow squash rounds with some chopped onions in some olive oil over medium heat until slightly browned. I seasoned with salt and pepper to taste. Easy peasy.

I prepped my pork with 1 cup of rice this week, but like I said before, you can eat this meat as taco fillings or even as topping to a salad! I find that tortillas don’t really keep well for meal prep purposes, so rice was a good choice for this. But feel free to prepare it however you wish!

February 13, 2017
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