Pork shoulder is a humble cut with incredible potential. While it’s delicious on its own, a few key spices and a bright, zesty lime marinade can transform it into something truly spectacular. This recipe for tender, fall-apart shredded pork is unbelievably easy, thanks to your pressure cooker or slow cooker. Paired with a crunchy, creamy avocado and radish salad, it’s a vibrant, satisfying meal that proves simple ingredients can create extraordinary flavor. Get ready to elevate your weeknight dinner game!
Ingredients
• For the Shredded Pork
• 2 pounds / 910 g bone-in pork shoulder
• 1 cup / 240 ml vegetable broth
• ¼ cup / 60 ml lime juice
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano leaves
• 4 cloves garlic, minced
• 2 teaspoons finely ground sea salt
• 2 bay leaves
• ¼ teaspoon ground black pepper
• ¼ teaspoon red pepper flakes
• For the Avocado Salad
• ¼ cup / 60 ml avocado oil or olive oil
• 2 tablespoons lime juice
• 1½ teaspoons chili powder
• ¼ teaspoon finely ground sea salt
• 2 bunches / 400 g radishes, thinly sliced
• 2 medium Hass avocados, peeled and pitted
• 4 green onions, sliced
• ½ cup / 112 g hulled pumpkin seeds
Instructions
1. Combine & Cook: Place all shredded pork into your pressure cooker or slow cooker. For a pressure cooker, seal and cook on high for 45 minutes, allowing a natural release. For a slow cooker, cook on high for 4 hours or low for 6 hours.Shred the Pork: Once the pork is tender, carefully drain the pot, leaving about ¼ cup / 60 ml of the cooking liquid behind. Use two forks to shred the meat directly in the pot, tossing it with the remaining liquid to keep it moist.Make the Salad: In a medium bowl, whisk together the avocado oil, lime juice, chili powder, and salt to create the dressing. Add the sliced radishes, avocados, green onions, and pumpkin seeds. Gently toss to combine.Serve: Divide the avocado salad among four plates and top generously with the warm shredded pork.
Nutritional Information
• Per serving, made with avocado oil
• Calories: 938Total Fat: 70.3 gSaturated Fat: 19 gCholesterol: 222 mgSodium: 1502 mgCarbohydrates: 14 gDietary Fiber: 6.8 gNet Carbs: 7.2 gProtein: 64 g
Pro Tips
• For perfect meal prep, store the shredded pork and the salad base (everything except the avocado) in separate airtight containers for up to 3 days. Add fresh avocado just before serving to prevent browning.
• The shredded pork freezes exceptionally well. Store it in an airtight container or freezer bag for up to one month. Thaw overnight in the refrigerator before reheating.
• Don’t discard all the cooking liquid! Leaving a small amount in the pot when you shred the pork is the secret to keeping the meat incredibly moist and flavorful.
• For an extra layer of flavor, sear the pork shoulder on all sides in the pot with a little oil before adding the other and pressure cooking or slow cooking.
FAQ
Q: Can I make this shredded pork without a pressure cooker
A: Yes, this recipe is also designed for a slow cooker. Cook the pork on high for 4 hours or on low for 6 hours until it is tender enough to shred easily with a fork.
Q: How do I keep the shredded pork from drying out
A: The secret to moist shredded pork is to reserve about ¼ cup (60 ml) of the cooking liquid in the pot after cooking. Shred the meat directly in the pot and toss it with this remaining liquid to keep it juicy and flavorful.
Q: Is this shredded pork recipe good for meal prep
A: Absolutely. The shredded pork can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes very well for up to one month. For the salad, prepare the base without the avocado and add it just before serving to prevent browning.
Q: How can I add more flavor to the pork
A: For an extra layer of flavor, you can sear the pork shoulder on all sides in your pot with a little oil before adding the rest of the ingredients and starting the pressure cooking or slow cooking process. This creates a delicious, caramelized crust.
