You can turn down the heat by skipping the red pepper flakes, but don’t skip the jalapeños. They add a great flavor and most of their heat is cooked out under pressure.
I used fresh-squeezed juices today, but it’s okay to use store-bought orange and lime juices, too. Just make sure to find brands with the intensity you like. I don’t have any favorites in the orange juice department (orange juice concentrate from the freezer is a good cheat), but I’m a huge fan of Nellie & Joe’s Famous Key West Lime Juice in the bottle.
IP Duo 6-Qt: https://amzn.to/2HqHlK1
Today’s Ingredients:
4 lbs pork butt (shoulder), cut into 2-3 inch pieces
¼ cup extra virgin olive oil
2 oz tequila, to deglaze
1 head garlic (12 cloves), rough chopped
2 large jalapeño peppers, rough chopped
½ TB ground cumin
½ TB dried oregano
1 TB red pepper flakes (optional)
½ TB salt
½ TB black pepper
1 cup chicken broth (or beer if you prefer)
1 cup fresh orange juice (from 3 large navel orange today)
1/3 cup fresh lime juice (from 2 large limes)
Instructions:
1. Heat the pot on sauté mode and brown the meat in batches on all sides. Reserve the meat and any juices on a side tray.
2. Add the tequila (water or broth if you are avoiding alcohol) and scrape up all the goodness on the bottom of the pot.
3. Return the meat and all their juices back into the pot.
4. Add the remaining ingredients and stir to distribute evenly throughout the pot. The liquid should almost completely cover the meat.
5. Lock the lid and cook on manual/high for 30 minutes with a natural pressure release (15-20 minutes) before opening the pot.
6. Use a spider or slotted spoon to scoop the meat onto a baking sheet. Shred the meat and spread into an even layer on the sheet.
7. Cook under an oven broiler for about 10 minutes, tossing halfway through, to crisp up the meat.
8. Serve however you like. Today we had corn tortillas, cheese, pico de gallo, and lime juice.