Use and Care Manual

27
Pineapple Chipotle
Pulled Pork Tacos
Cutting the pork into smaller pieces before cook-
ing speeds up the cooking time and guarantees
each bite will melt in your mouth.
Makes about 4 cups
2 pounds pork butt, cut into 2-inch chunks
1 teaspoon kosher salt
1 teaspoon chili powder
½ teaspoon ground cumin
3 garlic cloves, smashed
1 cinnamon stick
¾ cup pineapple juice
¼ cup water
1
∕
3
cup ketchup
1 chipotle, finely chopped
For serving:
Taco shells
Red cabbage, thinly sliced
Diced pineapple (fresh, not canned)
Radish, cut into thin matchsticks
Cilantro, roughly chopped
Lime
1. Season the pork with the salt, chili powder
and cumin. Add the pork, garlic and cinnamon
stick to the cooking pot of the Cuisinart
®
Pressure Cooker. Stir together the pineapple
juice, water, ketchup and chipotle; add to the
cooking pot with the pork. Mix all ingredients
together well.
2. Secure the lid and select High Pressure. Set
time for 75 minutes. When the audible beep
sounds, let pressure release naturally.
3. Once the pressure is released completely,
the red indicator will drop. Remove lid and
transfer the pork to a large mixing bowl;
shred with 2 forks or your hands (gloves are
recommended). Taste and adjust seasoning as
desired.*
4. Serve approximately 1 tablespoon pulled pork
with taco shells, thinly sliced red cabbage,
diced fresh pineapple, matchstick radishes,
chopped cilantro and lime.
*For added flavor, the strained cooking liquid
may be cooked more to reduce into a sauce
and added to the shredded pork, tablespoon by
tablespoon.
Nutritional information per serving (one taco):
Calories 76 (58% from fat) • carb. 4g • pro. 5g • fat 5g • sat.
fat 2g • chol. 16mg • sod. 159mg • calc. 6mg • fiber 0g
Pork Chops with Peach
Apricot Sauce
Say good-bye to dry pork chops with the
Cuisinart
®
Pressure Cooker, which cooks them up
in minutes.
Makes 4 servings
4 boneless pork chops, about 2 inches
thick
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil
½ cup apricot jam
1
∕
3
cup chicken broth
2 garlic cloves, smashed
2 thyme sprigs
1. Season the pork chops with the salt and
pepper. Put the olive oil into the cooking pot
of the Cuisinart
®
Pressure Cooker and select
Brown. Once hot, add 2 of the pork chops and
brown on both sides. Remove and reserve.
Repeat with remaining pork chops.
2. Return the browned pork chops to the pot
and add the apricot jam, broth, garlic and
thyme sprigs. Secure the lid and select
High Pressure. Set the time for 8 minutes.
When the audible beep sounds, use Quick
Pressure Release. Once pressure is completely
released, the red indicator will drop.
3. Remove lid and transfer the pork chops to a
serving plate. Remove and discard the garlic
clove and thyme sprigs. Select Brown to
simmer cooking liquid to thicken. Spoon over
pork chops and serve immediately.
Nutritional information per serving (1 pork chop):
Calories 430 (46% from fat) • carb. 26g • pro. 32g • fat 22g
sat. fat 7g • chol. 92mg • sod. 499mg
calc. 76mg • fiber 0g