From Bon Appetit
INGREDIENTS
- 3 lb. skinless, boneless pork shoulder (Boston Butt), cut into 2" pieces
- 2 jalapeños, cut in half lengthwise, stems removed
- 4 large garlic cloves
- 1 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
- 1 tsp. dried oregano
- 1 tsp. freshly ground black pepper
- 1 tsp. ground coriander
- 1 tsp. ground cumin
RECIPE PREPARATION
- Place pork, jalapeños, garlic, salt, oregano, pepper, coriander, and cumin in Instant Pot. Toss with your hands until well combined. Seal lid and cook on high pressure for 35 minutes.
- Release pressure manually. Using a slotted spoon, transfer pork to a large bowl; fish out jalapeños and garlic and discard. Shred meat with two forks or your hands. Pour cooking liquid over meat and toss to combine.
- Working in batches, transfer shredded pork to a large nonstick skillet set over high heat and cook, undisturbed, until underside is well browned, about 5 minutes. Toss and continue to cook, tossing occasionally, until some of the edges are caramelized and crisp, 5–7 minutes longer. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist.
Notes:
I diced up the jalapeno and garlic cloves. Added a little splash of orange juice to the Instant Pot. Was worried there wasn't enough liquid but it turned out OK; lots of liquid left over. Cooked this an additional 10 minutes since after 35 minutes the pork didn't shred and seemed rubbery but was good after an additional 10 minutes. Cleaned all the fat off the pork before shredding. Didn't use all the liquid after it cooked but using a slotted spoon pulled out most of the cooked jalapenos and garlic along with some liquid (the fat in the liquid helps when browning the pork).
Everyone ate this differently: in a bean and cheese burrito, in a sandwich, in a taco, and also layered on top of a tostada.
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