Servings: 4
Equipment
Instant pot (optional)
Slow Cooker (optional)
Ingredients
- 1 kg / 2lb pork shoulder
- 1 Tablespoons chili powder
- 2 teaspoons ground cumin
- 1.5 teaspoons dried oregano leaves
- 1 teaspoons salt or more, to taste
- 1/2 teaspoons freshly ground black pepper
- 2 cloves garlic , minced
- 1 onions roughly chopped into quarters
- juice from 1 limes
Instructions
Trim and discard excess fat from the pork.
In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Generously season the pork on all sides.
Add the seasoned pork to the bottom of the instant pot. Add garlic,
chopped onions, orange juice,and lime juice.- Add an additional cup of water or chicken broth to the pot.
Cook on Manual/High pressure for 70 minutes. When timer beeps, allow the pot to naturally release pressure, about 15 minutes longer. Remove lid and shred the meat.
- At this point you can eat the pork as is, or for a more authentic taste, place the meat on a baking sheet and broil it for 2-3 minutes until the edges are crispy.
For tacos, serve warm inside warm corn tortillas topped with salsa or pico and cilantro. Serve with a side of Mexican rice and refried beans.