Servings: 7
Ingredients
- 4 lb lean boneless pork roast center cut or sirloin, cut into 2" chunks
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 cup unsalted chicken stock
- 4 garlic cloves minced
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- corn tortillas 4 1/2-inch
- pickled red onions optional, for garnish
- jalapeno slices optional, for garnish
- queso fresco cheese crumbled, optional, for garnish
- cilantro optional, for garnish
- sliced radishes optional, for garnish
- diced pineapple optional, for garnish
Instructions
- Season pork chunks on all sides with salt and pepper. Click the “Sauté” setting on the Instant Pot. Once warm, add oil and add just enough pork to cover the inner pot without overcrowding; about 1/4 of the pork. Sear pork, turning every 45-60 seconds until browned on all sides. Transfer pork to a clean bowl and repeat with the remaining pork. Press “Cancel” to turn off the heat.
- Add in remaining ingredients to Instant Pot, briefly stir to combine. Add the cooked pork and close lid securely and set vent to “Sealing”. Cook on high pressure for 30 minutes, followed by a natural release (about 15 minutes). Open the lid once safe to do so.
- Preheat oven broiler. Shred the pork using two forks then use a slotted spoon to remove the pork and place on a baking sheet. Broil for 3-5 minutes, or until the edges of the pork begin browning and crisping up. Divide pork among tortilla shells. Top with garnishes. Remaining liquid can be used as a dip.
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