Ingredients (Serves: ~6)

• 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
• juice from 1 orange

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, onions, orange juice and lime juice. 

• Add an additional 1/2 cup of water or chicken broth to the pot.

• Cook on Manual/High pressure for 45 minutes. When timer beeps, allow the pot to naturally release pressure, about 15 minutes longer. Remove lid and shred the meat.

For a more authentic taste, place the meat on a baking sheet and broil it for 2-3 minutes until the edges are crispy. 

Sides

• Mexican rice
• Refried beans

Tasting Notes

• Didn't add orange juice but probably could have to make it a bit less bitter. Next Time.
• I didn't broil the meat to make it crispy.

Another Recipe