Description
Tender, juicy pulled pork infused with delicious cuban flavor. Cooks up in the instant pot in just one hour!
Ingredients
Units
Scale
- 3 lbs boneless pork shoulder/butt
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon garlic powder
- 1 1/2 teaspoons ground Mexican oregano
- 2 tablespoons coarse salt
- 1 tablespoon ground black pepper
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1 tablespoon orange zest
- 1 tablespoon lime zest
- 4 cloves garlic
- 1 cup cilantro, leaves and stems
- 1/4 cup fresh oregano leaves
- 1/4 cup chicken broth
- 2 tablespoons apple cider vinegar
- Extra virgin olive oil
Instructions
- Make the dry rub: in a small bowl, mix together ground cumin, coriander, garlic powder, oregano, salt, and pepper, until completely combined.
- Make the sauce: in a food processor, pulse orange juice, lime juice, orange zest, lime zest, cilantro, oregano, and garlic until smooth.
- Turn a 6 quart instant pot on sauté and use the adjust button to turn it on high. Add 1 tablespoon of olive oil. Pat pork shoulder dry with a paper towel and season on all sides with dry rub. Add pork to the instant pot. Sear all sides of each piece of pork until browned and no longer sticking to the surface of the instant pot (about 10 minutes total). Remove to a plate.
- Pour 2 tablespoons of the chicken broth and and 1 tablespoon of the vinegar into the instant pot, scraping up any browned bits on the bottom of the pot. Adjust the sauté setting to medium.
- Add remaining broth, vinegar, and the sauce in the food processor to the pot. Bring to a boil and cook for 2 minutes, stirring frequently Turn instant pot off.
- Add pork back to the instant pot. Make sure the pork is covered in as much liquid as possible.
- Using the manual setting, turn the instant pot on high for 60 minutes. Secure lid and turn vent to sealing. When the pork is done cooking, quick release the valve.*
- Optional: Place beef on a large baking sheet. Shred using two forks and spread into a single layer. Add salt and pepper to taste. Broil for 3-4 minutes minutes, until edges are browned and crispy.
Notes
Make sure to follow all directions from your instant pot! Double check ways to depressurize it: quick release and natural release. Avoid putting your face over the instant pot when removing the lid or turning the steam vent from seal to vent.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
