Instant Pot Chipotle Pork Shoulder
Ingredients:
1 pound onions (roughly chopped, about 4 cups)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon ground cumin
2 tablespoons brown sugar (tightly packed)
2 tablespoons cider vinegar
2 tablespoons chipotle peppers in adobo sauce
2 pounds pork shoulder (cut into roughly 2-inch cubes)
corn tortillas
shredded cabbage
lime wedges
Directions:
Place the onions in the inner pot and sprinkle the kosher salt, pepper, cumin and brown sugar over them. Add the vinegar and chipotle peppers in adobo sauce.
Place the pork on top of the onions.
Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Set the time to 45 minutes.
When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
Remove the lid. Use tongs to remove the pork from the inner pot and pile it into warm corn tortillas with shredded cabbage. Drizzle some of the sauce from the inner pot over the pork and cabbage. Serve with a wedge of fresh lime for squeezing over the meat.
