Ingredients

The following ingredients have 10 Servings
  • 5 lbs/2.27 kg Pork Shoulder/Butt (bone and skin removed/cut into pieces)
  • 4 large Oranges
  • 1 Lime
  • 1 large Yellow/Brown Onion (chopped)
  • 10 cloves Fresh Garlic (minced)
  • 1 large Jalapeño Pepper (stems/seeds removed/chopped)
  • 2 Cinnamon Sticks
  • 2 Bay Leaves
  • 1-2 TBL Extra Virgin Olive Oil
  • 2 TBL Kosher Salt ((or 1.5 tsp Sea Salt))
  • 1 TBL Ground Cumin
  • 2 tsp Dried Oregano
  • 1/4 tsp Freshly Ground Black Pepper
  • Limes
  • Homemade Pico de Gallo
  • Fresh Cilantro Leaves
  • Avocados

Instruction

  • Cut pork into 8-10 pieces and place into bowl. 
  • Mix together salt, cumin, oregano and black pepper.
  • Pour seasoning mix over pork and massage into pork so that all pieces are completely coated.
  • Optional Step - heat the fat cap from the pork in the Instant Pot and let the fat render. After the fat has rendered, remove the chunk of fat and leave the beautiful liquid flavorful fat. Deglaze the pot once you have squeezed in the orange juice and added the onions.
  • Add half the chopped onions and squeeze the juice of one orange (about 1/2 cup) into cooking pot.
  • Place seasoned pork chunks into cooking pot on top of orange juice and onions.
  • Add the rest of the onions, garlic, jalapeño, cinnamon sticks and Bay leaves to cooking pot. 
  • Squeeze in the juice of three oranges and two limes.
  • Lock on Lid and close Pressure Valve.  Cook at High Pressure (most machines default to high pressure) for 40 minutes. 
  • When beep sounds, wait 20 minutes and then remove the rest of the pressure.