Pulled Pork Adobo

By: Coco Morante

Pulled Pork Adobo
cuisine icon Cuisine
Mexican
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 hours
cuisine icon Diet
Celiac, Dairy Free, Gluten Free, Low Carb
cuisine icon Cooking Technique
Pressure Cook, Simmer
cuisine icon Keywords
1-2 hours, 6-8 servings, ancho chiles, avocado oil, black pepper, cayenne pepper, celiac, chicken broth, cinnamon, contributed, cook 75 min, dairy free, easy, fresh orange juice, garlic, gluten free, ground cumin, guajillo chiles, kosher salt, low carb, mexican, oregano, pork shoulder roast, prep 20 min, pressure cook, simmer, yellow onion, yellow onions

prep icon Prep Time
20 min
cook icon Cook Time
75 min

serving icon Servings
6-8 servings
Ingredients
  • 4 ancho chiles
  • 4 guajillo chiles
  • 4 cloves garlic
  • 1 yellow onion
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 cup fresh orange juice
  • 1 pork shoulder roast
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons avocado oil
  • 2 yellow onions
  • 1/2 cup chicken broth
Instructions
  • Bring a kettle of water to a boil on the stove top. Place the ancho and guajillo chiles in a heatproof bowl, add boiling water to cover, and let soak for 20 minutes, until softened.
  • Remove the chiles from the water, remove their stems, split them in half lengthwise, and scrape out their seeds and ribs. Discard the soaking water.
  • In a blender, combine the chiles, garlic, onion, salt, cumin, oregano, black pepper, cinnamon, cayenne, and orange juice and process until a smooth puree forms. You should have about 2 cups.
  • Measure 1 cup for this recipe and set aside. Transfer the remainder to an airtight container and freeze for up to 3 months.
  • Cut the roast into 4-inch cubes—it is fine if they are a bit irregular—and season them with 1/2 teaspoon of the salt and all of the pepper.
  • Select the Sauté setting on the Instant Pot, adjust the heat level to More, and heat the oil.
  • Using tongs, place the pork cubes in the pot. Sear the pork for about 6 minutes, until well browned on the first side. Flip the pieces over and sear for about 6 minutes longer, until well browned on the second side. Using the tongs, transfer the pork to a plate.
  • Add the onions and the remaining 1/2 teaspoon salt and sauté for about 5 minutes, until the onions have softened. Stir in the broth and the 1 cup adobo sauce, then return the seared pork to the pot and stir to coat it with the sauce. Arrange the pork pieces in a single layer.
  • Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Meat/Stew setting and set the cooking time for 50 minutes at high pressure.Perform a quick release by moving the Pressure Release to Venting. Open the pot and, using the tongs or a slotted spoon, transfer the pork to a carving board or large dish.
  • Press the Cancel button to reset the cooking program, then select the Sauté setting. Let the sauce simmer, uncovered, for 15 minutes. Meanwhile, use a pair of forks to shred the pork.
  • When the sauce is ready, return the shredded pork to the pot and stir to combine. At this point, you can select the Keep Warm setting to keep the sauce and meat warm for up to 10 hours before serving.
  • Serve the pork right away, refrigerate it for up to 48 hours, or freeze it in ziplock bags for up to 4 months.
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