One of our favourite meals out of our pressure cooker is pulled pork. It’s a recipe I found on the Internet, scribbled on a scrap of paper, and now said scrap piece of paper is still kicking around in the kitchen and pulled out every few months for a yummy Sunday lunch.
So when I saw this recipe for Garlicky Cuban Pork, which, let’s face it, is just a variation on a theme, I knew this family would be happy to give it a go.
I wasn’t wrong. The yummy marinade, which you then use to cook the pork in, really gives it a good kick. Unlike the pulled pork that we usually have, the citrus and garlic marinade gives it a more subtle, and dare I say better, flavour than the pulled pork we usually have.
I made homemade salsa and the always faithful cowboy rice to have with it and the whole family happily dove in for seconds, and in some cases, thirds of everything. I’d call it a win.
Even with the pressure cooker, though, it took a fair amount of time to get this on the table. We had planned to have it on Sunday, but events conspired against us so we had it on a weeknight instead. Really, this would work better on a weekend but if you work from home and can plan ahead (while the first is true for me, alas, the second is not so much), you could still pull it off for a weeknight.
Another caveat: this cookbook is written primarily for Instant Pots, which are electric pressure cookers. Our pressure cooker is a stovetop version (purchased in France, an impulse buy I’m still happy about, even though I had to talked into it at the time) so I’ve done a fair amount of reading to figure out if or how I need to adjust to the stovetop version. Unfortunately, I still don’t have a definitive answer to that, so I’m just winging it.
5 out of 5: Would enthusiastically eat again and again.
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