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Instant Pot Spicy Chilorio Pork

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PREP TIME
25 min
COOKING TIME
30 min
TOTAL TIME
80 min
SERVINGS
10 servings
Dinner Mexican
Instant Pot Spicy Chilorio Pork
Ingredients
  • 2 1/2 pounds pork shoulder, trimmed and cut into 1-inch cubes
  • 4 oranges, juiced
  • 1 (14.25 ounce) can low-sodium chicken broth
  • 1 onion, sliced and separated into rings
  • 1 teaspoon dried oregano
  • 3 dried ancho chiles (poblanos), stemmed and torn into small pieces
  • 2 cups boiling water
  • 1/4 cup apple cider vinegar
  • 1 jalapeno, seeded and chopped
  • 2 garlic cloves
  • 2 tablespoons chopped cilantro
  • 1/4 teaspoon ground cumin
Instructions
1
Combine the tender cuts of pork, freshly squeezed orange juice, chicken broth, and sautéed onion in the inner pot of your electric pressure cooker. Ensure the lid is securely closed and locked into place.
2
Proceed with high-pressure cooking, adhering to your manufacturer's guidelines for the optimal pressure setting and a 20-minute timer. Allow 10-15 minutes for the pressure to reach its peak.
3
Release the built-up pressure using the natural-release method, as recommended by your manufacturer's instructions. This process may take anywhere from 10 to 40 minutes, depending on the specific requirements of your device.
4
Once the pressure has been released, carefully unlock and remove the lid from the pot.
5
Transfer the cooked pork to a serving dish for presentation.
6
Place the dried ancho chiles in a heat-proof bowl and submerge them in boiling water. Allow them to rehydrate for 15 minutes, taking note of the reserved soaking liquid.
7
Combine 1/2 cup of the ancho chile's rehydration water, the now-soaked and chopped ancho chiles, apple cider vinegar, diced jalapeno pepper, minced garlic, chopped cilantro, and ground cumin in a blender.
8
Blend the mixture to form a rich and thick sauce. Pour this sauce over the cooked pork, ensuring it's well-coated before serving