Ingredients
1 bottle (12 ounces) beer2 tablespoons tomato paste1 jalapeno pepper, seeded and chopped4 teaspoons Worcestershire sauce1 bay leaf2 to 3 teaspoons crushed red pepper flakes2 teaspoons chili powder1-1/2 teaspoons ground cumin1/2 teaspoon salt1/2 teaspoon paprika2 garlic cloves, minced1/2 teaspoon red wine vinegarDash liquid smoke, optional 1 boneless pork shoulder butt roast (3 pounds), cut into 2-inch pieces1 medium onion, chopped2 large red potatoes, unpeeled and chopped1/4 cup all-purpose flour1/4 cup water Whole wheat tortillas, cooked brown rice, lime wedges and minced fresh cilantro, optional
Preparation
In a 6-qt. electric pressure cooker, mix first 13 ingredients and, if desired, liquid smoke. Stir in pork and onion. Lock lid; close pressure release valve. Adjust to pressure-cook on high for 45 minutes. Quick-release the pressure; add potatoes. Lock lid; close pressure-release valve and pressure-cook on high for an additional 5 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure.
Discard bay leaf; skim fat from cooking juices. Select saute setting and adjust for normal heat; bring a to boil. Combine flour and 1/4 cup water; stir into simmering sauce. Cook until thickened and boiling, 1-2 minutes. Shred pork slightly with 2 forks; toss with sauce. Serve with remaining ingredients as desired.
