Greek Tacos(Pressure Cooker)

Contributed By: Terry Borden


4 pounds boneless picnic pork shoulder, trimmed and cut into 1-inch cubes
1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon marjoram
2 tablespoon olive oil
1/2 cup fresh squeezed lemon juice
1/4 cup water
Tzatziki Sauce
1 small cucumber, peeled, seeded and shredded
1/4 teaspoon salt
1 cup plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon dried dill weed
1 clove garlic, minced or pressed
1/8 teaspoon pepper


Mix the marjoram, salt and pepper with the olive oil and rub all over pork.
Add lemon juice and water to the cooking pot. Place the pork in the pressure cooking pot.
Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker and let the pressure release naturally for 10 minutes. After 10 minutes, release any remaining pressure. When valve drops carefully remove lid.
Using a slotted spoon, to remove meat from juices.
Serve on a pita with diced tomatoes, shredded lettuce and tzatziki sauce.
Tzatziki Sauce
In a fine mesh strainer toss the cucumber with the salt. Allow the cucumber to drain for 15 minutes over a bowl or the sink to remove excess water.
In a medium size bowl, combine the drained cucumber, Greek yogurt, lemon juice, dill weed, garlic and pepper.

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Yield:8 servings

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