Pressure-Cooker Pork Picadillo Lettuce Wraps
Warm pork and cool, crisp lettuce are a combination born in culinary heaven. My spin on a lettuce wrap is chock full of scrumptious flavor and spice. —Janice Elder, Charlotte, North Carolina
Total TimePrep: 30 min. Cook: 25 min. + releasing
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 2 pork tenderloins (1 pound each)
- 1 large onion, chopped
- 1 small Granny Smith apple, peeled and chopped
- 1 small sweet red pepper, chopped
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1 cup water
- 1/2 cup golden raisins
- 1/2 cup chopped pimiento-stuffed olives
- 24 Bibb or Boston lettuce leaves
- 1/4 cup slivered almonds, toasted
- Mix garlic and seasonings; rub over pork. Transfer to a 6-qt. electric pressure cooker. Add onion, apple, sweet pepper, tomatoes and water. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure according to manufacturer's instructions.
- Remove pork; cool slightly. Shred meat into bite-size pieces; return to pressure cooker.
- Select saute setting and adjust for low heat. Stir in raisins and olives; heat through. Serve in lettuce leaves; sprinkle with almonds.