Ingredients
- 3 pounds pork shoulder, either butt or picnic
- 7 strips orange zest
- 5 garlic cloves, minced
- 1 large onion, chopped, plus finely chopped onion for garnish
- 1 ¼ tsp crushed red pepper flakes
- 1 cinnamon stick
- 2 bay leaves
- 1 ½ tsp crushed dried oregano leaves
- 1 ½ tsp kosher salt, more to taste
- ¼ tsp ground cloves
- 1 tsp ground coriander
- 1 tsp ground cumin
- Juice from 1 fresh orange
- 2 Cups Chicken Stock
Directions
- Place pork, garlic, salt, orange zest, onion, red pepper flakes, oregano, coriander, orange juice, cinnamon stick and cumin in Instant Pot. Toss with your hands until well combined. Seal lid and cook on high pressure for 35 minutes then perform a quick release.
- Release pressure manually. Using a slotted spoon, transfer pork to a large bowl. Shred meat with two forks or your hands. Pour 1 cup 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.
