Instant Pot Pork Tacos

INGREDIENTS

Pork

  • 4 pounds boneless pork shoulder, cut into 4 pieces
  • 2 teaspoons kosher salt, plus more if needed
  • 4 cloves garlic, peeled
  • 1 jalapeño chile, stemmed, halved, and seeded if desired
  • 1/2 cup fresh orange juice
  • 1/4 lime juice
  • 2 tablespoons apple cider vinegar
  • 3 chipotle chiles in adobo sauce
  • 1 teaspoon ancho chile powder
  • 1 teaspoon dried oregano, preferably Mexican oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup low-sodium chicken broth

For Serving

  • Thinly sliced white onion, pickled in a 50/50 mixture of white vinegar and jalapeño juice
  • Cilantro leaves
  • Thinly sliced jalapeño chiles
  • Tortillas, warmed
  • Sliced avocado
  • Lime wedges
  • Cotija or feta cheese, crumbled (optional)
  • Shredded cabbage (optional)

PREPARATION

  1. Season the pork shoulder all over with 1 1/2 teaspoons of the salt and let stand at room temperature for 30 minutes.
  2. Using the Instant Pot sauté function on high, if possible, toast the garlic and jalapeño directly in the dry pot without oil. Turn occasionally and cook until dark brown in spots, about 10–12 minutes.
  3. Transfer the browned jalapeño and garlic to a blender. Add the orange juice, lime juice, apple cider vinegar, chipotle chiles, ancho chile powder, oregano, cumin, coriander, black pepper, chicken broth, and remaining salt. Purée until smooth, about 1 minute.
  4. Add the pork to the Instant Pot. The pot may still be hot. Pour the chile sauce over the pork and toss to coat the meat thoroughly.
  5. Lock the lid into place and cook on high pressure for 45 minutes. Allow the pressure to release naturally.
  6. Remove the lid and shred the pork with two forks. Using a slotted spoon, transfer the pork to a large baking sheet.
  7. Spoon about one-third of the cooking juices evenly over the shredded pork and toss to combine. Broil for 4–5 minutes, or until the edges begin to brown and crisp.
  8. Remove the baking sheet from the oven. Spoon half of the remaining cooking juices over the pork and toss again. Broil for another 5 minutes to crisp the meat further.
  9. Remove from the oven, pour the remaining cooking juices over the pork, and toss to combine.
  10. Optional: Add shredded cabbage over the pork during the final 5-minute broil for additional vegetables and crunch.
  11. Serve in warmed tortillas with pickled onion, cilantro, sliced jalapeño, avocado, lime wedges, and Cotija or feta cheese as desired.