Name: Pork Salpicón
Prep time: 80 min
Cook time: 60 min
Yield: 4
Cuisine: Mexicana
Ingredients: water, for the cooking of the pork; coarse salt, for the cooking of the pork; 4 allspice berries, for the cooking of the pork; 1 pork tenderloin, vacuum sealed, 500 g; 3 tablespoons lime juice, for the vinaigrette; 1 tablespoon salt, for the vinaigrette; pepper, for the vinaigrette; 1 tablespoon oregano, for the vinaigrette; 1 cup olive oil, for the vinaigrette; 1 1/2 cups red onion, pickled; 1 cup cherry tomato, in halves; 1/2 cups serrano chile, in slices; 1 cup cilantro, finely chopped; 1 1/2 cups lettuce, cut into thin strips; tostadas, baked, to accompany

Preparation

20 mins

Low

For cooking the meat, select the PRESSURE function on the Ninja Foodi® and place water, coarse salt, and black pepper at the bottom of the ceramic pot; close the pressure cooking lid to HI and cook for 45 minutes. Check that the knob is in the Seal position. Once cooking time is finished, release the steam by turning the knob to Vent, or wait for the countdown to finish (which lasts the same time as the chosen cooking time). Once the steam has completely escaped, turn the lid counterclockwise. Remove the meat and shred it; it will be soft enough to do so.