Ingredients
- 1 tablespoon vegetable oil
- 4 pounds boneless shoulder cut, excess fat trimmed and cut into 3-inch chunks
- 1 ½ cups citrus-based cooking liquid
- ½ cup freshly squeezed orange juice
- ¼ cup freshly squeezed lime juice
- 6 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Set Instant Pot to high sauté and heat the vegetable oil.
- Brown meat chunks in batches until golden on all sides.
- Add citrus-based cooking liquid, orange juice, lime juice, garlic, oregano, chili powder, cumin, salt, and pepper. Stir to combine.
- Seal lid, set to high pressure, and cook for 30 minutes. Quick release the pressure.
- Remove the meat and shred with two forks. Adjust seasoning if needed.
- Spread shredded meat on a baking sheet, drizzle with a bit of the cooking liquid, and broil for 3–5 minutes until crispy.
- Serve hot in tacos, bowls, wraps, or over rice.
Notes
- Use any well-marbled meat cut that becomes tender when pressure cooked.
- Add chopped jalapeños or smoked paprika for heat or depth.
- Substitute broth or water for the cooking liquid if needed.
- For meal prep, cook in advance and broil just before serving.
- Freeze in portions for easy future meals.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 360
- Sugar: 2g
- Sodium: 510mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 100mg
