Ingredients

The following ingredients have 4 Servings
  • 5 lb. Pork Shoulder or Pork Butt
  • Kosher Salt, to taste
  • Black Pepper, to taste
  • 1 tablespoon Avocado Oil or Olive Oil
  • 1 medium Yellow Onion, chopped
  • 5 cloves Fresh Garlic, minced
  • 1/2 teaspoon Orange Zest
  • 1 tablespoon Cumin
  • 2 teaspoons Mexican Oregano
  • 2 tablespoons Chili Powder
  • 2 tablespoons Brown Sugar
  • 2 Bay Leaves
  • 14 oz. can Diced Tomatoes
  • 1 Chipotle Pepper in Adobo, finely chopped
  • 2 tablespoons Apple Cider Vinegar
  • 1/4 cup (packed) Cilantro Leaves, chopped
  • 2 Limes

Instruction

  • Cut away any large deposits of excess fat and discard.
  • Cut the pork shoulder into large chunks, such as quarters.
  • Heat the olive oil in a 5-7 quart pressure cooker over medium-high heat.
  • Place in the cooker and sear on all sides, repeat with the second half. After searing, remove and set aside on a plate.
  • Adding more oil, if necessary, add the chopped onion and saute for 2 minutes.
  • Combine the garlic, orange zest, cumin, oregano, chili powder, and brown sugar in a small bowl, then coat the pork pieces all over with the spice mixture.
  • Return the pork to the cooker and add the remaining ingredients (juice the limes and then toss the whole lime into the pot as well).
  • Bring to a boil for 2 minutes, lock the lid in place, and cook over high pressure for 35 minutes.
  • Slow release the pressure from the Instant Pot. After all the pressure has released, open the lid, tilting it away from you to block any escaping steam.
  • Transfer the pork to a serving platter or cutting board. Using two forks, shred the meat.
  • Return the shredded pork to the cooker with the liquids and spices (which should still be in the cooker).
  • Lock the lid in place and cook over high pressure for 5 more minutes. Remove from heat and quick-release the pressure. Open the lid, tilting it away from you to block any escaping steam.
  • Proceed with the instructions above but cook on low for 6 - 8 hours, or until the meat falls apart and is easily shredded.
  • Drain excess liquid and discard the bay leaves and any large pieces of fat when shredding the meat.
  • Serve the shredded pork on warmed corn tortillas with sliced avocado, red onion, fresh cilantro leaves, sour cream, and your choice of salsa.