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 50/50 mixture white vinegar and jalepeno juice
- Cilantro leaves
- Thinly sliced jalapeño chiles
- Tortillas, warmed
- Sliced avocado
- Lime wedges
- Cotija or feta cheese, crumbled (optional)
Preparation
1. Prepare the pork: Season the pork shoulder all over with 1½ teaspoons of the salt and set aside at room temperature for 30 minutes.
2. Meanwhile, using the sauté function (on high, if possible), toast the garlic and jalapeño in the pressure cooker pot (dry, without any oil) until dark brown in spots, turning occasionally, 10 to 12 minutes.
3. Transfer the browned jalapeño and garlic to a blender and add all other ingredients. Puree until smooth, about 1 minute.
4. Add the pork to the pot (the pot might still be hot, and that’s okay). Pour the chile sauce mixture over the pork and toss well to coat the meat all over.
5. Lock the lid into place and cook on high pressure for 45 minutes. Let the pressure release naturally.
6. Remove the lid of the Instant Pot. Shred the pork with two forks. Then transfer it with a slotted spoon to a large baking sheet. Spoon about a third of the leftover juices evenly on top of the pork and toss to combine. Broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up. Remove the baking sheet from the oven, then half of the remaining juices from the Instant Pot evenly over the pork and toss to combine. Broil for an additional 5 minutes to get the meat even more crispy. Remove baking sheet from the oven, then ladle the remaining juices over the pork, and toss to combine.
7. Optional - Add shredded cabbage to the top of the pork for the last 5 minute broil. It gives the tacos some extra veggies and crunch.