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Ingredients
2 1/2 Pounds boneless pork shoulder blade roast, trimmed & cut into 3" to 4" pieces
1 Teaspoon kosher salt
1/2 Teaspoon black pepper
1/2 Teaspoon olive oil
1 1/2 Teaspoon ground cumin
1 Teaspoon garlic powder
1 Teaspoon sazon (found in the Mexican aisle)
1/2 Teaspoon dried oregano
1/2 Teaspoon chili powder
Dash cayenne pepper
2 Cup chicken broth
1/8 Cup freshly squeezed orange juice
1 Tablespoon freshly squeezed lime juice
1 Bay leaf
Instructions
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.
Remove pork from pressure cooker and set aside. Combine the cumin, garlic powder, sazon, oregano, chili powder and cayenne pepper in a small bowl and rub into the pork pieces.
Pour the chicken broth, orange juice and lime juice in 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 and toss in the bay leaf.
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. Meanwhile turn the pressure cooker to SAUTE mode and reduce the liquid till it�s about 1 cup. Toss the pork in the reduced liquid.
Spread the pork into an even layer on a baking sheet and turn your oven�s broiler to high. Place the pork about 6� from the broiler and cooker for 5 minutes, use a spatula to flip the meat over and cook an additional 5 minutes, until browned and crispy on the edges.
Serve with warm tortillas, avocado slices, pico de gallo and lime wedges.