Ingredients: |
Ingredients: 4 lb. boneless picnic pork shoulder, trimmed and cut into 1-inch cubes
½ tsp. salt
¼ tsp. pepper
1 tsp. marjoram
2 tbsp. olive oil
½ c. fresh squeezed lemon juice
¼ c. water
Tzatziki Sauce
1 small cucumber, peeled, seeded and shredded
¼ tsp. salt
1 c. plain Greek yogurt
1 tbsp. lemon juice
1 tsp. dried dill weed
1 clove garlic, minced or pressed
⅛ tsp. pepper
|
Directions: |
Directions: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 timer 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, 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. |
Personal
Notes: |
Personal
Notes: This is a favorite on s/v Imagine. With us quality that can reduce cook time for more fun is always a plus. Also, this is a great lamb recipe. Hint, when you're in the Bahamas lamb is cheap compared to other meat. It is a crown item and not taxed like other foods. So always buy crown items when re-supplying.
|
This recipe for Greek Tacos and Tzatziki Sauce is from