Ingredients

  • 2 bay leaves
  • 1 tsp black pepper
  • 1/8 tsp cayenne pepper
  • 1 tsp chili powder
  • 2 tsp garlic powder
  • 3 tsp ground cumin
  • 2 tsp kosher salt
  • 2 tbsp freshly squeezed lime juice
  • 1 tsp olive oil
  • 1/4 cup freshly squeezed orange juice
  • 1 tsp dried oregano
  • 5 lbs. boneless pork shoulder blade roast, trimmed and cut into 3 to 4 inch pieces
  • 1 cup reduced sodium chicken broth
  • 2 tsp sazon (found in the Mexican aisle)

Ready In 130 Minutes

Servings: 22

Cooking Instructions

Step 1

  • Heat the pressure cooker on SAUTE mode until hot. Season the pork pieces with salt and pepper.
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Step 2

  • Add 1 tsp olive oil to the pressure cooker and sear the pork on all sides until browned (about 5 minutes).
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  • Length: 5 minutes

Step 3

  • Remove pork from pressure cooker and set aside.
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Step 4

  • Combine the cumin, garlic powder, sazon, oregano, chili powder and cayenne pepper in a small bowl and rub into the pork pieces.
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Step 5

  • Pour the chicken broth, orange juice and lime juice in the pressure cooker and use a wooden spoon to deglaze the pot and remove any browned bits stuck to the bottom. Carefully place the pork into the liquid and toss in the bay leaves.
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Step 6

  • Close the lid and make sure the valve is in the sealed position. Set to HIGH pressure for 80 minutes.
  • Length: 80 minutes

Step 7

  • Let the pressure release naturally for 10 minutes before fully releasing the pressure.
  • Length: 10 minutes

Step 8

  • Carefully remove the pork from the pressure cooker to a large bowl or cutting board and shred into smaller chunks. Meanwhile turn the pressure cooker to SAUTE mode and reduce the liquid till its about 1 cup (about 10 to 15 minutes). Toss the pork in the reduced liquid.
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  • Length: 10 minutes

Step 9

  • Spread the pork into an even layer on a baking sheet and turn your ovens broiler to high.
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Step 10

  • Place the pork about 6 inches from the broiler and cooker for 5 minutes, use a spatula to flip the meat over and cook an additional 5 minutes, until browned and crispy on the edges.
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  • Length: 10 minutes

Step 11

  • Serve with warm tortillas, avocado slices, pico de gallo and lime wedges. Enjoy!
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