Ingredients:

  • 3 pounds pork shoulder, cut into 2-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper (optional for heat)
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • Juice of 2 limes (about 1/4 cup)
  • Juice of 1 orange (about 1/2 cup)
  • 1/4 cup chicken broth

Instructions:

  1. Trim excess fat from the pork shoulder, then cut it into 2-inch cubes.
  2. In a large bowl, toss pork pieces with cumin, oregano, black pepper, salt, and cayenne.
  3. Select the 'Sauté' function. Once hot, add olive oil and sear pork pieces until browned on all sides (about 5-7 minutes). Remove and set aside.
  4. Add diced onion to the pot and sauté until softened (about 3-4 minutes). Stir in minced garlic and cook for an additional minute.
  5. Pour in lime juice, orange juice, and chicken broth. Scrape the bottom of the pot to release any browned bits.
  6. Return the seared pork to the pot, ensuring it's submerged in the liquid. Close the lid and set the pressure valve to sealing. Cook on 'Manual' for 60 minutes.
  7. Once cooking is complete, allow for a natural pressure release (approximately 15-20 minutes). Shred the pork with two forks inside the pot, mixing with the juices.
  8. For an added crispy texture, spread shredded pork on a baking sheet, drizzle with a bit of the cooking liquid, and broil on high for 5-7 minutes.