Ingredients

The following ingredients have 14 Servings
  • 3-4 lbs pork shoulder or butt roast
  • 1 large orange (juice of or 1/2 cup orange juice)
  • 2 limes (juice of or 1/4 cup lime juice)
  • 4 garlic cloves (grated)
  • 1 medium onion (quartered)
  • 1 can of any beer
  • 1 tsp chili powder
  • 1 tsp oregano (dried)
  • 1 tsp cumin (ground)
  • 2 tsp salt
  • 2 tsp black pepper
  • 14 corn tortillas
  • 1/2 cup red onion (thinly sliced)
  • 1 small bunch cilantro (chopped)
  • 1/2 cup water
  • 1/4 cup white (white/red wine or apple cider vinegar)
  • Pinch of salt and pepper

Instruction

  • In Instant Pot, place trivet or steamer basket inside. Add pork roast and pour beer, orange and lime juice all over the meat.
  • In a small bowl, add chili powder, oregano, cumin, salt and pepper; stir to combine. Rub pork roast with garlic and then sprinkle with a mixture of spices all around. Top with onions and citrus skins.
  • Place the lid on top, venting valve to Sealing and cook for 1 hour on High pressure.
  • While roast is cooking, make quick pickled onions by combining red onion, cilantro, water, vinegar, salt and pepper in a medium bowl. Stir and refrigerate.
  • After 1 hour, do Quick Release or Natural Release - doesn't matter.
  • Transfer pork roast onto a baking sheet and shred with 2 forks.
  • Pour 1 cup of meat juice on top and broil on High at 550 degrees F for 5-10 minutes or until crispy. I would also reserve more juices to rehydrate meat later.
  • To make tacos, place some shredded pork on a corn tortilla and top with quick pickled onions. ALso can serve with guacamole or pico de gallo. Enjoy!