Recipe Index

Ingredients

• 1 1/2 pounds pork shoulder or butt, cut into 2-inch cubes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 tablespoon dried oregano
• 1/2 tablespoon ground cumin
• 1 teaspoon fine salt
• 1/2 cup oil, divided (use part for pressure cooking, part for crisping; olive oil works)
• 1 cup orange juice
• Juice of 1/2 lime
• Chopped cilantro and diced onion, for serving (optional)
• Warm corn tortillas, for serving (optional)

Method

1. Toss the pork with the onion powder, garlic powder, oregano, cumin, and salt. Heat 2 tablespoons of the oil in an electric pressure cooker on sauté and brown the pork in batches for 3 to 4 minutes per side.
2. Return all the pork to the pot, add the orange juice and lime juice, and scrape up the browned bits.
3. Lock the lid and cook on high pressure for 30 minutes. Let the pressure release naturally for 10 minutes, then release the rest.
4. Shred the pork with two forks, discarding large pieces of fat, and moisten it with a few spoonfuls of the cooking liquid.
5. Heat the remaining oil in a large skillet over medium-high heat and crisp the shredded pork in a single layer for 3 to 5 minutes, until the edges are golden and caramelized, working in batches if needed.
6. Serve in warm corn tortillas with cilantro and onion, if you like.

Prep: 10 min · Cook: 50 min · Total: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data