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Recipe Category: Mexican
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Ingredients
Serves 4
Active Time 15 minutes, Marinade Time 30 minutes, Cook Time, 30 minutes Pressure/Manual (High) Function
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon ancho chile powder
- ½ teaspoon black pepper
- 1½ pounds boneless pork shoulder, cut into 5 large pieces
- ¼ cup water
- corn tortillas, for serving
- optional toppings: diced red onions, chopped fresh cilantro, salsa verde, sour cream, avocado slices
Method
- In a large bowl, combine the brown sugar, garlic powder, onion powder, smoked paprika, cumin, salt, ancho chile powder, and pepper
- Stir well to combine
- Add the pork to the bowl and toss to coat, massaging the spices into the meat
- Allow to stand at room temperature for 30 minutes
- Transfer the meat to the Instant Pot
- Add the water
- Secure the lid on the pot
- Close the pressure-release valve
- Select MANUAL and set the pot at HIGH pressure for 25 minutes
- At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure
- Using two forks, shred the meat, making sure it’s submerged under the cooking liquid until ready to serve
- Serve the shredded pork in corn tortillas with any desired toppings
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