📝 About This Recipe
This recipe bridges the gap between traditional Michoacán-style slow-braising and modern convenience, delivering incredibly tender pork with those iconic crispy, golden edges. Infused with bright citrus, aromatic garlic, and warm Mexican spices, this dish captures the soulful essence of authentic street tacos. Using the Instant Pot allows you to break down tough connective tissue in record time, resulting in succulent meat that melts in your mouth and carries a complex depth of flavor.
🥗 Ingredients
The Meat
- 4 pounds Pork Shoulder (Boston Butt) (cut into 2-inch cubes, excess fat trimmed)
The Dry Rub
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Dried Oregano (preferably Mexican oregano)
- 1 tablespoon Ground Cumin
- 1 teaspoon Chili Powder (Ancho or standard blend)
Aromatics and Liquids
- 1 Yellow Onion (large, peeled and quartered)
- 6 pieces Garlic Cloves (smashed)
- 1/2 cup Orange Juice (freshly squeezed; keep the spent halves)
- 2 tablespoons Lime Juice (fresh)
- 1/2 cup Chicken Broth (low sodium)
- 2 pieces Bay Leaves (dried)
- 1 piece Cinnamon Stick (optional, for authentic warmth)
- 2 tablespoons Vegetable Oil (for searing)
👨🍳 Instructions
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1
Pat the pork cubes dry with paper towels. In a small bowl, combine the salt, pepper, oregano, cumin, and chili powder. Toss the pork in the spice mixture until evenly coated.
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2
Set your Instant Pot to 'Sauté' mode on high. Once the display reads 'Hot', add the vegetable oil.
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3
Working in batches to avoid crowding, sear the pork cubes until browned on all sides, about 3-4 minutes per batch. Remove seared pork to a plate and set aside.
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4
Pour the chicken broth into the pot. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom—this is pure flavor and prevents the 'Burn' warning.
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5
Return the pork and any accumulated juices to the pot. Add the onion quarters, smashed garlic, orange juice, lime juice, and the spent orange halves (the oils in the zest add incredible aroma).
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6
Tuck the bay leaves and the cinnamon stick into the liquid. Ensure the meat is partially submerged but not completely covered.
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7
Secure the lid and set the steam release valve to the 'Sealing' position. Select 'Manual' or 'Pressure Cook' on High Pressure for 45 minutes.
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8
When the cooking time is up, allow the pressure to release naturally for 15 minutes before venting any remaining steam. This keeps the meat juicy.
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9
Carefully open the lid. Remove and discard the onion, orange halves, bay leaves, and cinnamon stick. Transfer the pork to a large baking sheet.
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10
Using two forks, shred the pork into bite-sized chunks. Do not over-shred; you want some texture.
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11
Preheat your oven broiler to high. Drizzle about 1/2 cup of the cooking liquid from the Instant Pot over the shredded meat.
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12
Place the baking sheet under the broiler for 4-5 minutes, or until the tips of the pork are golden brown and crispy. Flip the meat and broil for another 2-3 minutes.
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13
Remove from the oven and toss with one more splash of the cooking liquid for moisture before serving.
💡 Chef's Tips
Don't skip the searing step; it develops a maillard reaction that adds a deep savory base to the meat. Always use pork shoulder (Boston Butt) because the high fat and collagen content are essential for the 'melt-in-your-mouth' texture. If you have time, let the pork sit in the rub for 30 minutes before cooking to allow the salt to penetrate the meat. To store leftovers, keep the meat in some of its cooking liquid (consomé) so it doesn't dry out when reheated. For an extra kick, add a chopped chipotle in adobo or a sliced jalapeño to the pot before pressure cooking.
🍽️ Serving Suggestions
Serve on warm corn tortillas topped with finely diced white onion, fresh cilantro, and a squeeze of lime. Pair with a side of Mexican Street Corn (Elote) and a cold Hibiscus Iced Tea (Agua de Jamaica). Use as a protein for hearty burrito bowls with cilantro-lime rice, black beans, and pickled red onions. Top with a vibrant salsa verde or a creamy avocado salsa to cut through the richness of the pork. Serve alongside a crisp Mexican lager with a salt rim for the perfect weekend meal.