Name: Instant Pot Chilorio
Prep time: 25 min
Cook time: 25 min
Yield: 10
Ingredients: Pork shoulder, trimmed and cut into 1-inch cubes - 2 ½ pounds; Oranges, juiced - 4; Low-sodium chicken broth - 1 (14.25 ounce) can; Onion, sliced and separated into rings - 1; Dried oregano - 1 teaspoon; Dried ancho chiles (poblanos), stemmed and torn into small pieces - 3; Boiling water - 2 cups; Apple cider vinegar - ¼ cup; Jalapeno, seeded and chopped - 1; Garlic cloves - 2; Chopped cilantro - 2 tablespoons; Ground cumin - ¼ teaspoon

Ingredients for - Instant Pot Chilorio

1. Pork shoulder, trimmed and cut into 1-inch cubes 2 ½ pounds

2. Oranges, juiced 4

3. Low-sodium chicken broth 1 (14.25 ounce) can

4. Onion, sliced and separated into rings 1

5. Dried oregano 1 teaspoon

6. Dried ancho chiles (poblanos), stemmed and torn into small pieces 3

7. Boiling water 2 cups

8. Apple cider vinegar ¼ cup

9. Jalapeno, seeded and chopped 1

10. Garlic cloves 2

11. Chopped cilantro 2 tablespoons

12. Ground cumin ¼ teaspoon

How to cook deliciously - Instant Pot Chilorio

1 . Stage

Combine pork, orange juice, broth, onion, and oregano in the inner pot of an electric pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

2 . Stage

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.

3 . Stage

Remove pork from the pot and drain. Transfer to a serving dish.

4 . Stage

Place ancho chiles in a heat-proof bowl. Pour boiling water over chiles and soak for 15 minutes. Drain chiles, reserving soaking water.

5 . Stage

Combine 1/2 cup chile soaking water, soaked ancho chiles, apple cider vinegar, jalapeno pepper, garlic, cilantro, and cumin in a blender. Blend to form a thick sauce. Pour sauce over pork and mix well.