Ingredients
- 4 pounds pork shoulder cut into 2-inch chunks
- 1 1/2 teaspoons salt or to taste
- 3/4 teaspoon black pepper
- 1 tablespoon dried oregano
- 2 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 cup fresh orange juice from 2-3 oranges
- 1/4 cup fresh lime juice
- Tortillas with preferred toppings like cilantro, chopped onions, sliced jalapeños, and more
Instructions
- Pat the pork shoulder dry. Sprinkle with salt, black pepper, oregano, cumin, and chili powder. Set the Instant Pot to sauté, add olive oil, and sear the pork in batches until well browned on all sides. Remove the pork and set aside until you're done cooking all batches.
- Return all browned pork to the Instant Pot. Add the chopped onion, minced garlic, orange juice, and lime juice.
- Secure the lid with the valve set to sealing, and pressure cook on high for 60 minutes. Allow the pressure to release naturally for 15 minutes, then carefully open the lid.
- Shred the pork using two forks, discarding any excess fat or liquid you don't want, and spread the meat on a foil-lined baking sheet. Place it under the broiler for 5-10 minutes, until the edges become crispy, stirring halfway through.
- Serve with tortillas and preferred toppings.
