"If you love shredded pork tacos, burritos (or burrito bowls), tostadas, or sandwiches, you’re going to absolutely berserk over this recipe! It’s sweet and savory with a little heat and the meat turns out crazy tender."
Recipe by Julia Mueller
2 Tbsp avocado oil
½ red onion
3.5 to 4 lbs pork shoulder roast
1 ½ tsp sea salt
2 tsp ground cumin
2 tsp paprika
2 tsp garlic powder
½ tsp black pepper
1 ½ cups apple cider or pineapple juice
1 20-oz can Del Monte Deluxe Gold Pineapple Chunks, undrained (use liquid)
3 Tbsp lime juice
Plug in your Instant Pot®. and add the avocado oil. Press the Sauté button, add the red onion and sauté, stirring occasionally, for 3 minutes.
Remove the netting from the pork roast (if applicable), and sprinkle all sides with sea salt, ground cumin, paprika, garlic powder, and black pepper.
Move the onions off to one side of the Instant Pot® and place the pork shoulder in the IP. Allow it to brown 3 to 5 minutes, until it has a nice crisp on it. Flip the roast over and brown on the other side another 3 to 5 minutes.
Add the remaining ingredients to the Instant Pot® Secure the lid and select “Manual” and adjust the time for 1 hour and 20 minutes. Leaving the steam valve closed.
Naturally release for at least 20 minutes before releasing any remaining pressure.
Remove the lid and transfer the roast to a cutting board. Use two forks to shred the meat, and transfer the shredded pork back to the Instant Pot® and allow it to sit in the juices until ready to serve.