Instant Pot Fast & Easy : 100 Simple and Delicious Recipes for Your Instant Pot (9781328576101) by Pitre Urvashi

Author:Pitre, Urvashi
Language: eng
Format: epub, pdf
Tags: Cooking
ISBN: 9781328576101
Publisher: Houghton Mifflin
Published: 2018-12-31T16:00:00+00:00

1 tablespoon brown sugar

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon ancho chile powder

½ teaspoon black pepper

1½ pounds boneless pork shoulder, cut into 5 large pieces

¼ cup water

Corn tortillas, for serving

Optional toppings: diced red onions, chopped fresh cilantro, salsa verde, sour cream, avocado slices

1. In a large bowl, combine the brown sugar, garlic powder, onion powder, smoked paprika, cumin, salt, ancho chile powder, and pepper. Stir well to combine. Add the pork to the bowl and toss to coat, massaging the spices into the meat. Allow to stand at room temperature for 30 minutes.

2. Transfer the meat to the Instant Pot. Add the water.

3. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 25 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.

4. Using two forks, shred the meat, making sure it’s submerged under the cooking liquid until ready to serve.

5. Serve the shredded pork in corn tortillas with any desired toppings.

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