Description
Tender, juicy pork shoulder slow-cooked under pressure and finished under the broiler for authentic crispy edges. A perfect balance of citrus and earthy spices.
Ingredients
Scale
- 3–4 lbs pork shoulder, cut into 2-inch chunks
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp dried Mexican oregano
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
Instructions
- Set Instant Pot to sauté mode and brown pork chunks in oil until golden.
- Add minced garlic and sauté for 1 minute until fragrant.
- Pour in orange and lime juices, scraping the bottom of the pot to deglaze.
- Stir in cumin, oregano, salt, and pepper.
- Seal lid and cook on High Pressure for 50 minutes.
- Allow a natural pressure release for 15 minutes, then vent remaining steam.
- Transfer meat to a baking sheet and shred with two forks.
- Reduce the remaining cooking liquid on sauté mode by half and drizzle over meat.
- Broil on high for 5-8 minutes until edges are crispy and browned.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Mexican