Description
Pork in the pressure cooker is one of my most favorite things – no matter what you do to it, it comes out in easy to shred flavorful perfection. Borrowed from Nom Nom Paleo, this recipe is another beautiful way to use Magic Mushroom Powder (when you mix it up, it makes about one cup), and while this version is cooked in pineapple juice, I changed the recipe to use fresh pineapple instead of canned. It also makes a large batch so I was able to tuck a meal-sized container in the freezer for a future fast weeknight meal!
Ingredients
3 lbs. + boneless pork shoulder, trimmed of fat and cut into 2-inch cubes – you may need to start with closer to 4 pounds if you’re doing the trimming yourself
2 t. Magic Mushroom Powder (but Michelle says that Diamond Crystal Kosher salt can be substituted)
1 T. ghee (or coconut oil, or any other cooking fat)
2 serrano peppers, cleaned and chopped (I removed all seeds and left the peppers in halves so that they could be easily removed after cooking)
1 T. EACH dried basil AND cumin
1/2 t. freshly ground pepper
1/2 c. pure pineapple juice AND 2 T. freshly squeezed lime juice
2 c. + chopped fresh pineapple
2 scallions or green onions, thinly sliced
Instructions
Placed the trimmed and cubed pork into a large bowl, sprinkle on the Magic Mushroom powder and toss the meat well to coat. Turn on the Sauté function of your pressure cooker, add in the ghee, and once the pot is hot, drop in the seasoned pork and cook, stirring regularly, for a few minutes until the pork gets a bit of a sear.
Turn off the Sauté function, add in the serrano peppers, basil, cumin and pepper and give everything a good stir. Pour in the pineapple and lime juice, stir again, then secure the lid, set the Pressure Release to Sealing, select and set the Manual button for 35 minutes at high pressure. I made this ahead so the pressure was allowed to release naturally – if you’re in a hurry, you can manually release the pressure after 20 minutes, but be careful of the steam!
Open the lid and check that the pork is tender – I found 35 minutes to be perfect, but if your pork is in larger chunks, it may need 5 to 10 more minutes. Break up the pork (if you wish!), stir in the pineapple chunks and taste for seasonings. Serve in bowls over riced cauliflower (and broccoli), or regular rice and garnish with scallions – and hot sauce (always!).