Heat Level: Mild
Category: Entrée
INGREDIENTS:
- 5 lbs. boneless pork shoulder blade roast, trimmed and cut into 3 to 4 inch pieces
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp olive oil
- 1 Jar Rustlin' Rob's Jalapeno Hatch Chile Jam
- 1 cup reduced sodium chicken broth
- 1/4 cup freshly squeezed orange juice
- 2 tbsp freshly squeezed lime juice
- 2 bay leaves (optional)
DIRECTIONS:
- Heat the pressure cooker on SAUTE mode until hot.
- Season the pork pieces with salt and pepper.
- Add 1 tsp olive oil to the pressure cooker and sear the pork on all sides until browned (about 5 minutes).
- Remove pork from pressure cooker and set aside.
- Pour the chicken broth, orange juice and lime juice into the pressure cooker and use a wooden spoon to deglaze the pot and remove any browned bits stuck to the bottom. Carefully place the pork into the liquid. Pour the jar of Jalapeno Hatch Chile Jelly onto the pork pieces then toss in the bay leaves.
- Close the lid and make sure the valve is in the sealed position.
- Set to HIGH pressure for 80 minutes. Let the pressure release naturally for 10 minutes before fully releasing the pressure.
- Carefully remove the pork from the pressure cooker to a large bowl or cutting board and shred into smaller chunks with two forks. Meanwhile turn the pressure cooker to SAUTE mode and reduce the liquid till it’s about 1 cup (about 10 to 15 minutes). Toss the pork in the reduced liquid.
- Serve with warm tortillas, avocado slices, pico de gallo and lime wedges. Enjoy!
