Prepare time: 15 min Pressure Cook Time: 90 min Release Type: Quick
Ready in: 105 min Pressure: High
- 3-4 pounds pork shoulder bone-in
- 2 tablespoon cumin
- 2 tablespoon oregano
- 1/2 teaspoon chipotle powder
- 1 tablespoon kosher salt
- 1/2 tablespoon black pepper
- 1 tablespoon soy sauce
- 1 yellow onion diced
- 10 garlic cloves minced
- 1 cup vegetable stock
- 2 bay leaves
- 8 – 12 corn tortillas
- Salsa (pico de gallo)
- 1 lime
- Pico de Gallo for serving
- Radishes sliced, for serving
Combine spices to make a dry rub, and pat over the pork shoulder.
Set Instant Pot to “Saute”, and sear all sides of the shoulder until browned.
Add soy sauce, onion, garlic, bay leaves, and vegetable stock, and close the lid. Cook on Manual at High Pressure for 90 minutes.
Release steam, and remove lid. Lift pork shoulder onto a plate, remove the bone, and shred meat with two forks.
Serve hot with your favourite fixing like radishes, cilantro, pico de gallo, and freshly squeezed lime juice. Enjoy!