Quick Pork Shoulder with Pickled Onions

Ingredients

• 1 Tbsp annatto paste 
• 2 lb boston butt pork shoulder boneless cut into 2-inch pieces
• 8 6-inch corn tortillas warmed ()
• 2 large cloves garlic 
• 0.3 cup a.1. original sauce 
• 0.3 cup 1/3 cup kraft zesty italian dressing italian kraft
• 1 Tbsp oil 
• 0.7 cup orange juice 
• 2 small onions red sliced

Equipment

• bowl
• sauce pan
• blender
• pressure cooker

Directions

1. Blend first 4 ingredients in blender until smooth.
2. Heat oil in pressure cooker on medium-high heat.
3. Add meat in batches; cook 4 min. or until evenly browned. Return all meat to pressure cooker; top with juice mixture.
4. Lock pressure cooker lid in place. Cook on medium-high heat until pressure vent locks in place and regulator begins to rock gently. Reduce heat gradually to maintain slow steady rocking motion; cook 55 min.
5. Remove from heat.
6. Let stand 10 min. or until pressure vent drops. Meanwhile, add onions to saucepan of boiling water; cook 5 min.
7. Drain onions; place in bowl.
8. Add dressing; toss to coat.
9. Remove regulator from pressure cooker, then lid.
10. Remove meat from cooker; shred meat. Return to cooker; toss with sauce. Top tortillas with meat mixture and onions; roll up.