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2 lbs pork roast, cut into 2" cubes
2 T mild chile powder2 t granulated garlic
1 t kosher salt
1 t dried oregano
1 t black pepper
1 t ground coriander
1 t ground cumin
½ c broth (chicken, beef or vegetable)
4 oz can green chilies
2 T olive oil
Lime juice to taste
Steps:
2 Mix dry herbs and sprinkle over pork
3 Add green chiles and broth on top
4 Cook at high pressure for 35 minutes, then manually release steam
5 Shred pork with two forks
6 Add oil to frying pan and heat to hot
7 Protect yourself and add pork to hot oil - maybe two batches, if necessary
8 Crisp pork in the oil and turn out into a large bowl
9 Add leftover liquid and sprinkle some lime juice on top
10 Clean the @#$! stovetop
1 Place pork in pot; no need to brown, as that happens later
Note:
This can be done in the slow cooker, too. Both methods are tender!
Soft tacos with cabbage, cilantro, lime, salsa, cheese, and sour creme, or
Serve on its own, with sides of lime, lettuce or cabbage, guacamole, rice and beans
Use leftovers (does that even happen!?) for pork carnitas enchiladas or burros or chimichangas in the air fryer
Serving Options:
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