Recipe Index

Ingredients

• 3 1/2 to 4 lb pork butt (shoulder) roast, cut into 2 to 3 inch cubes
• 2 tsp kosher salt
• 3/4 cup orange juice, from about 2 oranges
• 1/2 cup lime juice, from about 4 limes
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• 1 tsp black pepper
• 1 tbsp olive oil
• 1 yellow onion, chopped
• 1 jalapeno, seeded and chopped
• 1 bay leaf
• 12 oz (1 1/2 cups) chicken broth or Mexican lager

Method

1. Toss the pork cubes with the salt, cumin, chili powder, oregano and black pepper.
2. Set a multi-cooker to Sauté, heat the olive oil and brown the pork in batches for 3 to 4 minutes per side. Set aside.
3. Add the onion and jalapeno and cook for 3 minutes, scraping up the browned bits. Add the garlic and cook for 30 seconds.
4. Return the pork and add the orange juice, lime juice, broth or beer and bay leaf.
5. Lock the lid and cook on High Pressure for 60 minutes. Let the pressure release naturally for 15 minutes, then quick-release the rest.
6. Remove the pork, shred it with two forks, discarding large pieces of fat, and remove the bay leaf from the liquid.
7. Spread the shredded pork on a rimmed sheet pan, spoon over a little cooking liquid and broil on high for 4 to 6 minutes, toss and broil for 3 to 4 minutes more, until the edges are crisp and caramelised.
8. Serve in warm tortillas with onion, cilantro and lime.

Prep: 10 min · Cook: 1 h 40 min · Total: 1 h 50 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data