Pressure-Cooker Shredded Pork Tacos

Ingredients

Pork

• 1 (3- to 4-pound) boneless pork butt roast, pulled apart at seams, trimmed, and cut into 2-inch pieces
• 6 (3-inch) strips orange zest plus ½ cup juice
• 2 onions (1 halved through root end, 1 chopped fine)
• 1 tablespoon minced canned chipotle chile in adobo sauce
• 1 tablespoon minced fresh oregano or 1 teaspoon dried
• 1 tablespoon sugar
• 1 teaspoon ground cumin
• 1 teaspoon table salt
• ½ teaspoon pepper
• 1 bay leaf

Finishing

• 2 tablespoons lime juice, plus lime wedges for serving

Serving

• 18 (6-inch) corn tortillas, warmed
• Fresh cilantro leaves
• Thinly sliced radishes
• Chopped onion (the finely chopped one from above)
• Lime wedges

Method

1. Combine pork, orange zest and juice, halved onion, chipotle, oregano, sugar, cumin, salt, pepper, and bay leaf in electric pressure cooker.
2. Pressure cook: Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 25 minutes. Turn off pressure cooker and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
3. Crisp: Discard orange zest, onion halves, and bay leaf. Let braising liquid settle, then skim excess fat from surface using large spoon. Cook pork, uncovered, using highest sauté or browning function until liquid is mostly reduced, 20 to 30 minutes. Continue to cook, stirring occasionally to break up pork, until liquid has completely evaporated and pork begins to crisp around edges, about 10 minutes. Stir lime juice into pork and season with salt and pepper to taste.
4. Serve pork with warm tortillas, cilantro, radishes, chopped onion, and lime wedges.

Notes

• No pre-sear required — the crisp step at the end does all the browning work
• The pork is so tender it self-shreds when stirred
• Orange + chipotle + lime = the flavor trifecta here
• Total crisp time is 30–40 min — don’t rush it, this is where the magic happens