Makes 2 Servings
Macros: 410 Cal, Fat 11g, Carbs 36g, Fibre 4g, Protein 37g
302 grams Pork Shoulder, Boneless (cut into large chunks)
1 1/8 tbsps Jerk Seasoning
2 2/3 tbsps Water
4 Corn Tortilla
1/3 Avocado (sliced)
2 2/3 tbsps Red Onion (sliced thin)
1 3/4 tbsps Cilantro (roughly chopped)
2 tsps Lime Juice
Add the pork shoulder to a large bowl and season well with the jerk seasoning, using your hands to rub it in.
Place the pork and water in your pressure cooker. Put the lid on and set to “sealing” then press manual/pressure cooker and cook for 40 minutes on high pressure. Once finished, let it release naturally for 10 minutes and then do a quick release. Remove the pork and place in a bowl. Shred it with two forks.
Place the pork into a tortilla and top with avocado, onion and cilantro. Drizzle with lime juice. Serve and enjoy!
Leftovers: Store ingredients separately in airtight containers in the fridge for up to 3 days. Assemble tacos just before eating.
Serving Size: One serving is equal to two tacos.
Additional Toppings: Diced mango or pineapple.