Ingredients

The following ingredients have 8 Servings
  • 1 Tablespoon vegetable oil
  • 1 (3-pound) boneless pork shoulder, trimmed and quartered
  • 1 medium white onion, roughly chopped
  • 3 cloves garlic, chopped
  • 1/2 cup orange juice
  • 2 Tablespoons lime juice
  • 1 Tablespoon chili powder
  • 2 teaspoons oregano
  • 2 teaspoons cumin
  • 1 Tablespoon coriander
  • 2 cups chicken stock
  • 1 pint cherry tomatoes, quartered
  • 1 small white onion, small diced
  • 3 cloves garlic, minced
  • 2 teaspoons oregano
  • 1/2 cup cilantro, chopped
  • 2 jalapeños or serrano chilies, deseeded and thinly sliced
  • 1/4 cup fresh lime juice
  • 2 Tablespoons olive oil
  • salt and pepper to taste

Instruction

  • Set the Instant Pot to the “Sauté (More)” setting. Once it is hot, add the vegetable oil.
  • Season the pork with 2 tablespoons kosher salt and 1 teaspoon pepper. Brown the pork shoulder in the Instant Pot, searing it on all sides. (If needed, do this in batches to avoid overcrowding the pot.)
  • Add all of the browned pork shoulder, plus any juices, to the Instant Pot. 
  • Add the chopped onion, garlic, orange juice, lime juice, chili powder, oregano, cumin, coriander and chicken stock to the Instant Pot.
  • Set it on the “Pressure Cook” setting for 90 minutes and close the lid.
  • Once the pork is done cooking, transfer it to a cutting board, and using two forks, shred it into pieces and serve it with Cherry Tomato Pico de Gallo Salsa.