Shredded Pork Tacos
February 20, 2024 • 0 comments
5 lb. Pork Shoulder or Pork Butt
Kosher Salt, to taste
Black Pepper, to taste
1 tablespoon Avocado Oil or Olive Oil
1 medium Yellow Onion, chopped
5 cloves Fresh Garlic, minced
1/2 teaspoon Orange Zest
1 tablespoon Cumin
2 teaspoons Mexican Oregano
2 tablespoons Chili Powder
2 tablespoons Brown Sugar
2 Bay Leaves
14 oz. can Diced Tomatoes
1 Chipotle Pepper in Adobo, finely chopped
2 tablespoons Apple Cider Vinegar
1/4 cup (packed) Cilantro Leaves, chopped
2 Limes
- Prep Time:
- Cook Time:
- Servings: 8-12
Ingredients
- (5lbs) Boston Butt Roast
- Kosher Salt to taste
- Black Pepper to taste
- (1 tablespoon (Avocado or olive)) Oil
- (1 Medium) Yellow Onion
- (5) Fresh Garlic Cloves
- (1 tablespoon) Cumin
- (2 tablespoons (Mexican Oregano tastes better)) Oregano
- (2 tablespoons) Chili Powder
- (2 tablespoons) Brown Sugar
- (2) Bay Leaves
- (1 14 oz. can) Diced Tomatoes
- (1 can) Chipolte Pepper in Adabo
- (2 tablespoons) Apple Cider Vinegar
- (1/4 cup (packed)) Cilantro Leaves
- (2) Limes
Directions
PREPARING THE PORK
- Cut away any large deposits of excess fat and discard.
- Cut the pork shoulder into large chunks, such as quarters.
TO COOK IN THE INSTANT POT:
- Heat the olive oil in a 5-7 quart pressure cooker over medium-high heat.
- Place in the cooker and sear on all sides, repeat with the second half. After searing, remove and set aside on a plate.
- Adding more oil, if necessary, add the chopped onion and saute for 2 minutes.
- Combine the garlic, orange zest, cumin, oregano, chili powder, and brown sugar in a small bowl, then coat the pork pieces all over with the spice mixture.
- Return the pork to the cooker and add the remaining ingredients (juice the limes and then toss the whole lime into the pot as well).
- Bring to a boil for 2 minutes, lock the lid in place, and cook over high pressure for 35 minutes.
- Slow release the pressure from the Instant Pot. After all the pressure has released, open the lid, tilting it away from you to block any escaping steam.
- Transfer the pork to a serving platter or cutting board. Using two forks, shred the meat.
- Return the shredded pork to the cooker with the liquids and spices (which should still be in the cooker).
- Lock the lid in place and cook over high pressure for 5 more minutes. Remove from heat and quick-release the pressure. Open the lid, tilting it away from you to block any escaping steam.
TO COOK IN THE SLOW COOKER
- Proceed with the instructions above but cook on low for 6 - 8 hours, or until the meat falls apart and is easily shredded.
SERVING THE SHREDDED PORK TACOS
- Drain excess liquid and discard the bay leaves and any large pieces of fat when shredding the meat.
- Serve the shredded pork on warmed corn tortillas with sliced avocado, red onion, fresh cilantro leaves, sour cream, and your choice of salsa.
Notes
- The shredded pork freezes well for later use as a full recipe serves anywhere from 8-12 depending on the number of tacos served per person.
- Using a pressure cooker is a great way to get still semi-frozen meat on the table quickly!
