Categories: Instant Pot

Ingredients

• 2 1/2 lb. boneless pork shoulder, trimmed and cut into 1-inch cubes
• 14.25 oz. chicken broth
• 1 1/3 cups orange juice
• 1 onion, sliced and separated into rings
• 1 tsp dried oregano
• 3/4 tsp salt
• 2 cups boiling water
• 3 dried ancho chiles, stemmed and torn into small pieces
• 1/4 cup apple cider vinegar
• 1 jalapeno, seeded and chopped
• 2 tbsp. chopped fresh cilantro
• 2 tsp minced garlic
• 1/4 tsp cumin
• 10 (6-inch) corn tortillas, warmed
• Shredded cabbage
• Thinly sliced radishes

Directions

1. Stir together pork, broth, juice, onion, oregano, and salt in an Instant Pot. Close and lock lid, then set on HIGH Pressure to cook 20 minutes. Let pressure release naturally, 15 to 20 minutes.

2. Meanwhile, pour boiling water over ancho chiles in a heat-proof bowl and let stand 15 minutes. Drain chiles, reserving 1/2 cup soaking water. Blend chiles, reserved soaking water, vinegar, jalapeno, cilantro, garlic, and cumin in a blender until smooth.

3. Transfer pork to a large bowl and shred using 2 forms. Pour chile mixture over pork and toss to coat. Reserve 1 1/3 cups for Torta Sandwiches. Serve remaining pork in tortillas, garnished with cabbage and radishes.

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