Using a pressure cooker, you can rapidly combine the robust flavors of this straightforward stew to create tacos, burritos, chimichangas, tostadas, quesadillas, sopes, or even tamales. If you need more, you can easily double this recipe.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 10 |
Ingredients
- 2 ½ pounds pork shoulder, trimmed and cut into 1-inch cubes
- 4 oranges, juiced
- 1 (14.25 ounce) can low-sodium chicken broth
- 1 onion, sliced and separated into rings
- 1 teaspoon dried oregano
- 3 dried ancho chiles (poblanos), stemmed and torn into small pieces
- 2 cups boiling water
- ¼ cup apple cider vinegar
- 1 jalapeno, seeded and chopped
- 2 garlic cloves
- 2 tablespoons chopped cilantro
- ¼ teaspoon ground cumin
Instructions
- Combine pork, orange juice, broth, onion, and oregano in the inner pot of an electric pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove lid.
- Remove pork from the pot and drain. Transfer to a serving dish.
- Place ancho chiles in a heat-proof bowl. Pour boiling water over chiles and soak for 15 minutes. Drain chiles, reserving soaking water.
- Combine 1/2 cup chile soaking water, soaked ancho chiles, apple cider vinegar, jalapeno pepper, garlic, cilantro, and cumin in a blender. Blend to form a thick sauce. Pour sauce over pork and mix well.
- Stir together 1 thinly sliced red onion, 3 tablespoons cider vinegar, and 1 teaspoon sugar in a small bowl. Let stand at least 1 hour. Drain. Reheat 1 1/3 cups pork and sauce, covered, in a 2-quart saucepan over medium heat, 5 to 7 minutes. Mash 1 avocado and spread over the bottom half of 4 toasted buns. Top each bun with 1/3 cup pork and sauce and red onion mixture.
Nutrition Facts
| Calories | 309 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 2 g |
| Protein | 17 g |
| Saturated Fat | 7 g |
| Sodium | 1340 mg |
| Sugars | 9 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
While I do like this recipe and the easiness of it, the 1/4cup of Apple Cider Vinegar is a bit much. The taste sort of overpowers everything else, maybe go with 1/8cup next time.
Absolutely amazing!
Needs way more seasoning.
I just didn’t care for the flavor.
didn’t look anything like the picture. tasted alright but the orange was too much. added chili powder after it was done.
Both hubby and I loved this recipe. We saw it in Allrecipes magazine and thought it looked good but dont have an instant pot. So made it in my old trusty crockpot. I browned the pork cubes on the stove top first, deglazed the pan with some water (I didnt have any broth home, so just used water) and then added to the crockpot. I also added extra garlic, pepper, and a couple of bay leaves to the crockpot. Cooked on high until the pork shredded, about 3 1/2 hours. The ancho sauce makes a lot, so would probably half it next time. Served on corn tortillas with crumbled queso cheese, mexican crema, cilantro, citrus pickled onions, thinly sliced cabbage and avocado slices. Put sliced radishes and lime wedges on the side. I think the pork would also be really good served over creamy polenta. The citrus pickled red onions and queso really added a lot to the tacos. To pickle the onions: 1 large red onion thinly sliced into half rounds. 2 Tablespoons apple cider vinegar, juice of 1 lime, heaping teaspoon of sugar, a couple shakes of ground pepper and salt
Easy but lacks flavor. Recommend adding more herbs and spices of your choice to enhance flavor
This was delicious. Just the right amount of heat. I prepared it in the pressure cooker per the recipe, added the chile sauce, then let it sit in the slowcooker so we could pick at it all day. Made excellent tostadas, tacos and taquitos. The next day I added honey and BBQ sauce and served it with mac & cheese…so good!
It was very yummy and easy to make.I did add a little honey to the sauce to give it a little sweetness.This will be delicious on corn tortillas.
This was the second thing I’ve made in my new instant pot…I only have a 3qt so I was afraid to add all the oj to it…my 4 oranges made so much juice. Very tasty…Would make great tacos/burritos.
Delicious! Added about a teaspoon of salt. Next time will add additional garlic and cumin. We made tacos with the meat. A definite. Repeat.
I was disappointed, the flavor was bland. I added red pepper flakes and taco seasoning
Delicious, and so easy to make using a pressure cooker (I used my InstantPot). I wasn’t sure if I needed to remove the seeds from the dried peppers, and I did remove them all (because I’m a spice wimp). I think I could have handled leaving a few of them in though, and will do that next time. We made tacos with this the night I made it, and today I’m using the left overs for tamales. Thanks bd.weld for the recipe!
This is sooo good. The flavor is so rich and smoky it becomes a unique protagonist for Taco day. I doubled the recipe and froze half. It’s not too spicy, so it’s perfect for the kids. I used a traditional pressure cooker (7 qt). I cooked the meat exactly 20 minutes after the whistle began and allowed the natural release, which only took about 10 minutes. It was tender enough to shred it with one fork. Thank you for the recipe.