4 lbs of boneless pork shoulder
1 medium sized diced white onion
1 tbs minced garlic
1 tbs dried oregano
1 tbs chili powder
2 tps cumin
1 tsp pepper
2 tsp salt
Juice of 2 limes
Juice of 2 oranges
1 can of mini coke (7.5 oz)
Add all ingredients to the instapot or slow cooker except the pork. Mix well
If using a slow cooker sear the outside of the roast and transfer to the pot with the liquid.
For slow cooker cook on high for 4 to 6 hours or low for 8 to 10 hours
For the instapot. Cut the roast into large chucks and add to the pot of the instapot.
Cook on high pressure for an hour with a 10 minute natural release followed by a quick release.
For both. Once the cooking process is over, remove from the pot and shred the meat.
Preheat the oven to the broil mode on 500 degrees.
Transfer to a large cookie sheet and broil for about 10 minutes until crispy.
Tips and Tricks!
If using the instapot and you have the air fryer lid you can use that to broil the meat as well but make sure to drain the juice and mix regularly.
The coke really make this. Bonus points if you have the Mexican cokes in the glass bottles. They add an extra level just not there with regular coke but it still tastes great with normal coke as well.
We usually serve this on tacos with Pico, guacamole, sour cream, and queso fresca. Can be used just over rice, with burritos or a bunch of other things so feel free to get creative.
XOXO Happy Cooking!
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