Description
This was terrific. Recipe courtesy of cooking classy. We added 3 or 4 cinnamon sticks, but recipe posted as written.
Ingredients
- Boneless Pork Shoulder
- Low Sodium Chicken Broth
- Fresh Orange Juice
- Fresh Lime Juice
- Salt
- Fresh Ground Black Pepper
- Ground Cumin
- Dried Mexican Oregano
- Ground Coriander
- Dried Ancho Chile Powder
- Cayenne Pepper
- Yellow Onion
- Garlic Cloves
- Vegetable Oil
- Corn Tortilla
Instructions
- Slow cooker method:
- Place pork in slow cooker
- Pour in chicken broth, orange juice, and lime juice
- Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions, and garlic
- Cover and cook on low heat for 8 hours
- Leave liquid in slow cooker, remove pork and shred with 2 forks
- Spray a rimmed 18×13 inch baking sheet with non-stick cooking spray
- Place pork on baking sheet, pour over 1 cup reserved broth, drizzle with oil and toss and spread into an even layer
- Position oven rack near broiler and preheat broiler to high
- Broil until pork is browned and crispy in places about 3 to 6 minutes
- Serve warm with tortillas and desired toppings
- Instant pot method:
- Cut pork into 4 chunks and place pork in instant pot, pour over chicken broth, orange juice, and lime juice
- Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions, and garlic
- Cover and seal lid, press manual or high pressure, and select 60 minutes
- Once cooking is done, let pressure come down naturally for 10 minutes then use quick release method to release any remaining cooking pressure
- Once steaming has stopped, remove pork from pressure cooker while leaving broth in pressure cooker
- Shred pork and proceed with broiling method above
- Instant pot method will take approximately 80 minutes plus 10 minutes prep