We wanted a recipe for Cinco de Mayo, and this one truly made the grade. We tried this recipe from Chungah’s website Damn Delicious. You can find the recipe here. There are other excellent recipes to try there as well. If you can’t find the website, here are the ingredients and directions. (We recommend doubling the spices listed here, but adjust to your tastes.
1 Tbsp canola oil
1 (4 lb.) boneless pork shoulder, excess fat trimmed and cut into 3-inch chunks
1 (12 oz.) Pilsner or lager beer
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
6 cloves garlic, chopped
2 tsp dried oregano
2 tsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp kosher salt
1/2 tsp freshly ground pepper
Set a 6-quart Instant Pot® to the high sauté setting.
Heat canola oil; working in two batches, add pork and cook until evenly browned, about 3-4 minutes.
Stir in beer, orange juice, lime juice, garlic, oregano, chili powder, cumin, salt and pepper. Select manual setting; adjust pressure to high, and set time for 30 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Remove pork shoulder from the Instant Pot® and shred the meat using two forks; season with salt and pepper, to taste, if needed.
OPTIONAL: Preheat oven to broil. Place pork onto a baking sheet and broil until crisp and crusted, about 2-3 minutes.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes