Ingredients
2 ½ lbs pork shoulder roast (trimmed, boneless)
6 garlic cloves (sliced)
1 ½ teaspoons cumin
¼ teaspoon oregano (dry)
2 teaspoons kosher salt
2 bay leaves
¼ teaspoon adobo seasoning (dry)
½ teaspoon garlic powder
2 chipotle peppers (placed in adobo sauce)
½ teaspoon sazon
Black pepper, to taste
3/4 cup chicken broth (reduced-sodium)
Instructions:
- Season the pork with salt and pepper and brown it in an Instant Pot set to the Sauté function for 5 minutes.
- Using a knife out incisions on the pork and push garlic pieces in.
- Rub the oregano, adobo seasoning, cumin, sazon and garlic powder over the pork.
- Place the pork in the Instant Pot and add the rest of the ingredients to it.
- Select the Meat function for 50 minutes at high pressure.
- Do a natural release of pressure.
- Shred the pork using forks and add back to the pot.
- Discard the bay leaves.
- Serve in warm corn tortillas.
Makes: 11 servings
Nutritional information per serving:
Calories: 160; Total Fat: 7 g; Carbohydrates: 1 g; Proteins: 20 g
