- 3-4 pounds pork shoulder bone-in
- 2 tablespoon cumin
- 2 tablespoon oregano
- 1/2 teaspoon chipotle powder
- 1 tablespoon kosher salt
- 1/2 tablespoon black pepper
- 1 tablespoon soy sauce
- 1 yellow onion diced
- 10 garlic cloves minced
- 1 cup vegetable stock
- 2 bay leaves
- Corn tortillas for serving
- Radishes sliced, for serving
- Pico de Gallo for serving
- cilantro chopped, for serving
- Lime wedges for serving
-
Combine spices to make a dry rub, and pat over the pork shoulder.
-
Set Instant Pot to “Saute”, and sear all sides of the shoulder until browned.
-
Add soy sauce, onion, garlic, bay leaves, and vegetable stock, and close the lid. Cook on Manual at High Pressure for 90 minutes.
-
Release steam, and remove lid. Lift pork shoulder onto a plate, remove the bone, and shred meat with two forks.
-
Serve hot with your favourite fixing like radishes, cilantro, pico de gallo, and freshly squeezed lime juice. Enjoy!