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---
prep time: 30 min
cook time: 1.5 hours
tags: mexican, instant-pot
---
In a small bowl, combine @chili powder{2%tbs}, @ground cumin{1%tbs}, @dried oregano{1%tbs}, @smoked paprika{1%tbs}, @salt{} and @pepper{}.
Mix well and set aside.
Place @onion{1}(chopped) and @garlic{4%cloves}(minced) into the bottom of the #instant pot{}.
Next, add the @pork shoulder{3.5%lbs}(cut into 2 inch chunks) on top and sprinkle the spice mixture evenly over the pork.
Finally, pour in @orange juice{1%cup}, @lime juice{} and @chicken broth{1/4%cup}.
Cook on high pressure for ~{45%min}.
Afterward, let the pressure release naturally for ~{15%min} and then release any remaining pressure.
Transfer the pork from the pot to a baking sheet and shred.
Turn the #oven{} to broil and place the shredded pork in the oven for ~{5-7%min} until cripsy.
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