CHIPOTLE PORK TACOS
ACTIVE TIME: 30 MINUTES
PRESSURE COOK TIME: 45 MINUTES
TOTAL TIME: 1 HOUR 45 MINUTES
YIELD: 8 TO 10 SERVINGS
In this succulent pork dish, boneless pork shoulder is pressure-cooked in spicy red chile sauce with orange juice, oregano, and cumin until thoroughly fork tender. Then, right before serving, it’s fried until crisp and golden in a skillet on the stove. This last step makes it ideal for cooking ahead and then browning in the pan just before serving. Note that this recipe feeds 8 to 10 people, but if you’re not having a party, you can keep it in your fridge for up to a week and reheat it as needed. It’s a convenient and extremely tasty meal.
FOR THE PORK
3 pounds boneless pork shoulder, cut into 4 pieces
2 teaspoons kosher salt, plus more if needed
4 garlic cloves, peeled
1 jalapeño chile, stemmed, halved, and seeded if desired
½ cup fresh orange juice
2 tablespoons apple cider vinegar
2 tablespoons chopped chipotle chile in adobo sauce
1 teaspoon ancho chile powder
1 teaspoon dried oregano, preferably Mexican oregano
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon freshly ground black pepper
3 tablespoons lard or safflower or other neutral oil
FOR SERVING
Thinly sliced white onion
Cilantro leaves
Thinly sliced jalapeño chiles
Tortillas, warmed
Sliced avocado
Lime wedges
Cotija or feta cheese, crumbled (optional)
1. Prepare the pork: Season the pork shoulder all over with 1½ teaspoons of the salt and set aside at room temperature for 30 minutes.
2. Meanwhile, using the sauté function (on high, if possible), toast the garlic and jalapeño in the pressure cooker pot (dry, without any oil) until dark brown in spots, turning occasionally, 10 to 12 minutes.
3. Transfer the browned jalapeño and garlic to a blender and add the orange juice, cider vinegar, chipotle chile, ancho powder, oregano, cumin, coriander, black pepper, and the remaining ½ teaspoon salt. Puree until smooth, about 1 minute.
4. Add the pork to the pot (the pot might still be hot, and that’s okay). Pour the chile sauce mixture over the pork and toss well to coat the meat all over.
5. Lock the lid into place and cook on high pressure for 45 minutes. Let the pressure release naturally.
6. Use tongs to transfer the meat to a cutting board or metal bowl. Skim the fat off the top of the sauce in the pot. Using the sauté function (on high, if possible), simmer the sauce until it reduces and thickens slightly (it won’t be thick, just thicker), 12 to 15 minutes. Taste and add more salt if needed.
7. When the meat is cool enough to handle, shred it into chunks using two forks or your hands, adding any juices back into the pot with the sauce.
8. Just before serving, in a very large skillet, heat the lard or oil over high heat. Add the pork and fry the meat until it is browned at the edges, 5 to 10 minutes. (You may have to do this in batches if the meat doesn’t fit in one layer in your pan). Pour ¼ cup of the reduced sauce from the pot into the skillet with the pork and let it sizzle until it evaporates and coats the meat. This is important: The sauce is what makes the dish. Taste and add more sauce if needed.
9. Serve the pork on a platter topped with onion, cilantro, and jalapeño, with more warm sauce on the side. Let your guests build their own tacos, using warm tortillas, avocado and a squeeze of lime, adding more sauce to taste and Cotija cheese, if desired.
COOK IT SLOW
After step 4, slow cook on high for 7 to 9 hours or low for 10 to 12 hours. If the sauce seems too thin, remove the lid and cook uncovered on high until thickened to taste.
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