Ingredients
5lbspork roast,lean boneless, cut into 2-inch chunks with excess fat trimmed off
fine sea salt and freshly-cracked black pepper
1tbspavocado oil,or olive oil
fresh cilantro,chopped
white onion,or red onion, diced
fresh salsa
1cupbeer,or chicken stock
1headgarlic,cloves separated, peeled and minced
½cuporange juice,fresh
¼cuplime juice,fresh
1tspdried oregano
1tspground cumin
1tspfine sea salt
½tspfreshly-cracked black pepper
Preparation
In a medium mixing bowl, whisk together the mojo sauce ingredients until combined. Set aside until ready to use.
Season pork chunks on all sides with salt and pepper.
Click the Saute setting on the Instant Pot. Add the oil, followed by half of the pork, and sear — turning every 45 to 60 seconds or so — until the pork is browned on all sides.
Transfer pork to a separate clean plate, and repeat with the remaining pork, searing until it has browned on all sides. Press “Cancel” to turn off the heat.
Pour in the mojo sauce, and toss briefly to combine with the pork. Close lid securely and set vent to Sealing.
Cook on high pressure for 30 minutes, followed by a natural release for about 15 minutes.
Set the oven broiler to high heat.
Remove the lid of the Instant Pot. Shred the pork with two forks. Then transfer it with a slotted spoon to a large baking sheet.
Spoon about a third of the leftover juices evenly on top of the pork and toss to combine. Broil for 4 to 5 minutes, or until the edges of the pork begin browning and crisping up.
Remove the baking sheet from the oven, then half of the remaining juices from the Instant Pot evenly over the pork and toss to combine.
Broil for an additional 5 minutes to get the meat even crispier. Remove baking sheet from the oven, then ladle the remaining juices over the pork, and toss to combine.
Sprinkle with chopped fresh cilantro, then serve warm in tacos, burritos, or salads. Or, refrigerate pork in a sealed container for up to 3 days, or freeze for up to 3 months.
