Name: Mexican-style Instant Pot pulled pork
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 8
Ingredients: 2.5kg boneless pork shoulder, halved, skin removed; 1 tbsp ground cumin; 1 tbsp ground coriander; 3 tsp fine sea salt; 2 tsp dried Greek oregano; 1 cup (250ml) orange juice; 1 cup (250ml) chicken stock; 2 medium red onions (340g), sliced thinly; 1 jalapeño chilli, chopped finely; ½ cup finely chopped coriander roots and stems; 4 cloves garlic, crushed; 1 cinnamon stick; 2 tbsp olive oil; 8 flour tortillas; To serve; Sour cream, sliced pickled jalapeños, hot sauce, chopped coriander leaves and lime wedges

Once you make this Mexican-style pulled pork in the pressure cooker, you’ll never go back. And the best part? It all comes together in an Instant Pot, in just under two hours. There’s nothing like a generous serve of tender and juicy pulled pork in a lightly toasted tortilla, and with this handy recipe, you won’t be waiting hours and hours to get your plate.

Whether you like to serve your pulled pork with lettuce or with coleslaw, whether you like BBQ sauce or a sprinkle of paprika, this recipe hits the spot every time.

You’ll need these…

Ingredients

2.5kg boneless pork shoulder, halved, skin removed

1 tbsp ground cumin

1 tbsp ground coriander

3 tsp fine sea salt

2 tsp dried Greek oregano

1 cup (250ml) orange juice

1 cup (250ml) chicken stock

2 medium red onions (340g), sliced thinly

1 jalapeño chilli, chopped finely

½ cup finely chopped coriander roots and stems

4 cloves garlic, crushed

1 cinnamon stick

2 tbsp olive oil

8 flour tortillas

To serve

Sour cream, sliced pickled jalapeños, hot sauce, chopped coriander leaves and lime wedges

Method

Pat pork dry with paper towel. Rub the outside with combined spices, salt and oregano.

Place orange juice, stock, onion, chilli, coriander roots and stems, garlic and cinnamon in the inner pot; place pork on top. Cover with the pressure cooker lid; lock the lid, ensuring steam release valve and quick release button are up. Select PRESSURE COOK high heat and set time for 1 hour

Naturally release the pressure; this will take about 5 minutes. Transfer pork to a bowl and cover to keep warm.

Select SAUTÉ high heat and set time for 30 minutes; SAUTÉ, stirring occasionally, until sauce is reduced and thickened. Transfer sauce to a jug. Wipe the inner pot clean.

Shred pork using two forks. Select SAUTÉ high heat. Add oil to the inner pot, then add shredded meat; SAUTÉ for 10 minutes, stirring frequently, until meat is crisped. Add 2 cups (500ml) reduced sauce to the inner pot and stir to coat the meat.

Warm tortillas in a frying pan or wrap in foil and warm in the oven. Spoon sour cream onto tortillas, then top with pulled pork, pickled jalapeños, hot sauce and coriander leaves. Serve with lime wedges

What is an Instant Pot?

An Instant Pot is a multi-cooker appliance that can be used across a broad range of cooking applications, and combines many kitchen appliances into the one space-saving machine.

A multicooker will streamline the cooking process for a variety of cooking functions, such as roast, air fry, pressure cook, slow cook, bake and more. Less hands-on cooking and less washing-up throughout the cooking process are the rewards when using a multi-cooker. All this time saved means you’ll be getting delicious meals on the table a lot more quickly.

There are an assortment of Instant Pot models for sale in the marketplace. For this recipe, we used the 8-litre Instant Pot Duo Crisp + Air Fryer. Always read the safety and operating instructions for your specific model.