Categories: Instant Pot
Ingredients
- 1 tbsp. olive oil
- 3 1/2 to 4 lb. boneless pork shoulder, trimmed and cut into 6 pieces
- 8 garlic cloves, minced
- 3 tbsp. chopped fresh oregano
- 2 tsp ground cumin
- 1 bay leaf
- Zest and juice of 1 large orange, divided
- Zest and juice of 1 large lime, divided
- 2 tsp kosher salt
- 2 tsp black pepper
- 1/2 cup water
- 1 large yellow onion, sliced
Directions
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Heat oil in Instant Pot on saute mode. Add half the pork and cook, turning occasionally, until browned, about 3 minutes per side. Transfer to a bowl and repeat with the remaining pork.
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Add garlic, oregano, cumin, bay leaf, orange and lime zests, salt and pepper to the pot and cook, stirring, until fragrant, about 30 seconds. Stir in orange and lime juice and water and scrape up any browned bits. Nestle the pork into the sauce. Drizzle with any accumulated juices from the bowl and scatter onion over the top.
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Close and lock lid. Cook on high pressure for 1 hour. Manually release pressure and remove lid.
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Transfer the pork to a platter and shred the meat into large pieces. Skim fat from the liquid. Return the pot to saute mode and bring the liquid to a boil. Cook until the sauce has thickened, about 10 minutes. Serve the sauce over the pork.