Spanish Braised Pork - Pressure Cooker
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
- 2 cups red wine
- 2 tablespoons olive oil
- 1/4 cup minced onion
- 1/2 cup lemon juice
- 1 tablespoon paprika
- 2 cups chicken stock
- 1/4 cup garlic powder
- 5 lbs pork butt, cut to 1/2-inch cubes
- Carbohydrate 16.1466266910149 g
- Cholesterol 4.80000000405768 mg
- Fat 3.23286833583705 g
- Fiber 1.14643333558881 g
- Protein 5.37884000666166 g
- Saturated Fat 0.702470000567253 g
- Serving Size 1 1 cups, 8 serving(s) (722g)
- Sodium 237.382500204011 mg
- Sugar 15.0001933554261 g
- Trans Fat 0.194008333524726 g
- Calories 229 calories
[ { "@type": "HowToStep", "text": "In the pressure cooker, mix pork butt, olive oil, minced onion, garlic powder, and paprika until spices are evenly distributed." }, { "@type": "HowToStep", "text": "Add lemon juice, red wine, and enough chicken stock to just cover the meat (you may need more than 2 cups stock)." }, { "@type": "HowToStep", "text": "Ensure that you have adequate space between the top of the liquid/meat and the top of the pressure cooker. Consult your pressure cooker manual if you're not sure." }, { "@type": "HowToStep", "text": "Bring to pressure on high heat, then turn heat down to maintain pressure. Cook 45 minutes, then remove from heat and allow 15 minutes of cool-down before releasing pressure." } ]
