Prep Time 15 mins
COOK Time 35 mins
1 tbsp olive oil 4 cloves garlic, chopped 3-4 pound pork shoulder, fat cap removed, cut into 2-3” pieces 1 tbsp kosher salt 1 tbsp cumin 1 tsp oregano, mexican oregano if you have it ¾ c orange juice ½ c lime juice
Use the Saute function to cook chopped garlic in a bit of olive oil.
Add pork pieces to the pot and season with salt, cumin, and oregano. Give everything a good toss.
Pour in the orange juice and lime juice.
Program to high pressure for 35 minutes, then allow for a 10-15 minute natural pressure release. Release any remaining pressure manually.
Remove the pork pieces from the cooking liquid using tongs or a slotted spoon.
Shred the pork using two forks.
Arrange the shredded pork a foil-lined baking sheet in an even layer. Drizzle with half the juices from the pot.
Broil on HIGH for 10 minutes, stirring once halfway through.
Portion into taco shells, and serve with your favorite toppings - we like pickled red onions, queso fresco, and chopped fresh cilantro.