Categories: Instant Pot
Ingredients
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cumin
- 2 tsp kosher salt
- Black pepper, to taste
- 3 lbs. boneless pork shoulder, cut into 3 equal pieces
- 1 1/2 cups chicken broth
- Grated zest and juice of 2 limes, plus wedges for serving
- Grated zest and juice of 1 orange
- 4 jalapenos, seeded and sliced
- 2 poblanos, seeded and sliced
- 1 onion, sliced
- 8.5 oz. box cornbread mix (plus required ingredients)
- 1 cup corn kernels
- Cooking spray
- Sliced radishes, fresh cilantro, pico de gallo and crumbled Cotija, for topping
Directions
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Mix the cayenne, cumin, salt and pepper in a large bowl. Add the pork and toss to coat well.
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Place the pork in an Instant Pot. Add the broth, lime zest and juice, and orange zest and juice. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on HIGH for 1 hour 15 minutes. When the time is up, carefully turn the steam valve to the venting position to manually release the pressure. Be careful of any remaining steam and remove the lid. Turn off the pot.
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Use 2 forks to shred the meat in the pot. Add the jalapenos, poblanos and onion, then set the pot to saute on HIGH and cook for 30 minutes.
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Meanwhile, for the cornbread: Preheat the oven to 400. Prepare the cornbread mix as directed, folding the corn into the batter at the end. Coat an 8-inch square pan with cooking spray, then pour in the batter. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Let cool.
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Preheat the broiler. Transfer the contents of the Instant Pot to a baking sheet. Broil until the pork crisps up, 2-3 minutes.
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Cut the cornbread into squares. Top with the pork, radishes, cilantro, pico de gallo, and Cotija. Serve with lime wedges.