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Pressure Cooker Taco Pulled Pork

"The technique remains the same: tweak this basic technique and add your own twist; barbeque, Asian, etc. The meat turns out juicy, tender and delicious. Use in tacos or other applications."

Ingredients :

1 (3 pound) boneless pork shoulder blade roast
kosher salt to taste
2 tablespoons canola oil
1 (1 ounce) envelope taco seasoning mix
2 cups chicken broth

Instructions :

Prep : 5M	Cook : 6M	Ready in : 1H21M

Trim excess fat from pork; divide meat into 4 equal portions. Season each portion with salt.
Heat canola oil in a skillet over medium-high heat. Cook pork, working in batches, until brown crust forms, about 8 minutes per side. Transfer to a plate and coat evenly with taco seasoning.
Pour broth into a pressure cooker with rack insert; place pork on rack. Place lid on pressure cooker and lock; bring to low pressure over medium-low heat until pork is tender and shreds easily, about 45 minutes. Let pressure come down naturally, about 15 minutes. Shred pork using 2 forks.