Embedded Files
Ingredients:
Ingredients:
3.5-4 lbs pork shoulder (trimmed of excess fat) Pork Tenderloin works too
2 Tbsp oil (olive, coconut, etc)
4-6 tsp ground cumin (divided)
2-4 tsp salt
3 Oranges, zest of 1, juice of 3 (~1/3c juice)
4 Limes, zest of 2, juice of 4 (~1/3c juice)
2 tsp dried oregano
5 cloves garlic (minced)
Directions:
Directions:
Trim pork of excess fat and cut into chunks (fist size).
Mix 2-4 tsp of cumin with 2-4 tsp salt and rub into the chunks of pork (adjust as needed to coat the pork).
In InstaPot bowl on saute, add oil and brown the chunks of pork on all sides. Work in batches. Turn off InstaPot.
While browning pork, zest and juice the oranges and limes into a bowl. Add the minced garlic, oregano, and last 2 tsp ground cumin. Stir to combine.
Once meat is browned and sauce mixture is complete, add everything back into the InstaPot bowl and pour juice mixture over meat.
Cover and cook on high for 45 min. Slow release for 10 min then release the remaining pressure.
Remove pork and shred, then return to the sauce and mix well.
Serve and enjoy.
Notes:
Notes:
Serve as tacos, or on top of black beans and rice.
Top with diced cilantro and pickled red onions.
Report abuse