4-6 lbs. pork shoulder (I used one of the pork tenderloins that come in a pack of 2 from Costco), cut into pieces
1 T. garlic salt
1 T. cumin
2 t. dried oregano
2 t. brown sugar
1 t. dried basil
1 t. ground coriander
1 t. chili powder
1 t. paprika
2 oranges sliced in half
1 lime sliced in half
1 c. water
Combine all spices and brown sugar. Rub mixture over pork pieces and place in Instant Pot. Squeeze the juice from oranges and lime over pork. Place rinds, pulp side down, in pot with 1 c. water. Seal the pot & set Instant Pot on "manual" for 40 minutes. Once the 40 minutes is up, allow the pressure to release naturally for 15 minutes. Shred the pork. Before serving, place pork on a cookie sheet and broil to the crispiness you prefer (about 3-5 min). We served on fried corn tortillas with cilantro, avocado, and pickled onions (below).
Pickled Onions
1 red onion, halved and thinly sliced
1/2 apple cider vinegar
1/4 lime juice
1/8 c. sugar
1/2 T. salt
pinch of crushed red pepper flakes
Add sliced onions to a bowl. Pour enough boiling water over the to fully cover and count to 10. Drain onions and place in a jar or bowl. Heat vinegar, lime juice, sugar, chili flakes and salt in small saucepan over medium heat until sugar has dissolved, about 3 minutes. Taste for sweetness and add more sugar if needed. Pour vinegar mixture over onions. Allow to stand at room temperature until fully cooked. Cover and refrigerate up to 2 weeks.
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