A southern US favourite, this is simple to cook and eat - just pile pork and coleslaw into a soft tortilla and dig in.
- Heat half the olive oil in pressure cooker over medium-high heat. Add 2-3 pork pieces and cook for 2-3 minutes or until browned. Transfer to a large plate. Repeat, in 3-4 batches, with remaining pork.
- Heat the remaining olive oil in the pressure cooker over medium heat. Add the onion and garlic, and cook, stirring often, for 2-3 minutes or until soft.
- Stir in pork, tomato, tomato sauce, vinegar, brown sugar, oregano and chilli. Season with salt and pepper.
- Seal the pressure cooker. Place over high heat until steam escapes at a constant rate and there is a regular hissing sound. Reduce heat to low. Cook for 40 minutes. Release steam following manufacturers instructions.
- Meanwhile, whisk the extra virgin olive oil, lime juice and white sugar in a bowl. Combine the cabbage, radish and coriander in a large bowl. Add the dressing and avocado. Season with salt and pepper. Toss to combine.
- Remove pork from pressure cooker. Shred. Return to pressure cooker. Stir to combine. Season with salt and pepper.
- Srve the pork with the coleslaw, tortillas, sour cream and lime wedges.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set