1poundpork bellyyou can also just buy a 4lb boneless pork shoulder and omit the pork belly
2teaspoonsground cumin
1 1/2teaspoonssalt
1teaspoonchili powder
1/2teaspoonblack pepper
1/2cupchicken broth
For serving:
corn tortillasmy photos show blue tortillas because that’s what I had on hand. I suggest using traditional yellow corn tortillas
pico de gallo
lime wedges
fresh cilantrochopped
Instructions
Preheat your multi-pot on the saute setting, medium heat. Add in 1 teaspoon olive oil, followed by the chopped onion and minced garlic. Cook, stirring occasionally, for 1 to 2 minutes, or until fragrant.
Add in the chopped chipotle in adobo and 1 teaspoon adobo sauce, stirring to combine. Cook for another 1 to 2 minutes. Turn off the saute setting.
In a small bowl, stir together the ground cumin, salt, chili powder, and black pepper.
Sprinkle over the pork shoulder and pork belly (if using) on all sides. If you have a bit left, no worries, you can add it to the multi-pot shortly.
Pour the chicken broth into the multi-pot, then transfer the pork shoulder and pork belly to the multi-pot, along with any of the remaining spice mixture.
Add and lock the lid, ensuring that the steam valve is closed. Select the meat/stew pressurized cooking function. Press “cook time” to adjust the cooking time to 65 minutes. Press “on/start” to begin cooking.
Once the unit has reached optimal cooking pressure (~10 minutes) the unit will beep once and start counting down from 65 minutes. You’ll notice that the pressure release valve rises up during this time.
The pressure cooker will beep 3 times to alert you when cooking has finished. It will automatically go on to “keep warm” mode for up to 6 hours. Once the multi-cooker beeps, turn off the unit by pressing “stop/cancel” and unplugging the power cable.
Using an oven mitt, move the pressure release valve to the release position to let out pressure from the unit. Wait for the float valve to drop down before opening the pressure cooker.
Transfer the meat to a large bowl. Remove any string ties that may have been on the meat. Let cool slightly.
Plug back in your multi-pot and set on the saute setting on high. Let the liquid boil for 10 minutes.
Preheat your broiler to high.
While waiting for the liquid to reduce, shred the pork shoulder and pork belly using two forks. Transfer the shredded meat to one baking sheet.
Add one sheet to your oven and broil for 5 minutes, or until the edges of the meat begin to brown and crisp.
Carefully remove from the oven and stir. Add back to the oven for another 5 minutes.
Transfer the crisped meat to your multi-pot, tossing to combine with the reduced sauce.
Serve in corn tortillas topped with some pico de gallo and cilantro. Squeeze with fresh lime juice before digging in.
If making ahead, refrigerate the pork in a storage container for about 3 days.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!