Instant Pot® chilorio (Mexican pulled pork)

    1 hour 20 min

    The bold and spicy flavours in this pulled pork recipe come together quickly in an electric pressure cooker, such as an Instant Pot®. Use the meat to fill tacos, burritos, quesadillas, chimichangas, tostadas or even tamales. This recipe can be easily doubled if you need more.

    2 people made this

    Serves: 10 

    • 1.25kg pork shoulder, trimmed and cut into 2cm cubes
    • 4 oranges, juiced
    • 400ml reduced salt chicken stock
    • 1 onion, sliced and separated into rings
    • 1 teaspoon dried oregano
    • 3 dried ancho chillies, stemmed and torn into small pieces
    • 475ml boiling water
    • 4 tablespoons apple cider vinegar
    • 1 jalapeno chilli pepper, seeded and chopped
    • 2 garlic cloves
    • 2 tablespoons freshly chopped coriander
    • 1/4 teaspoon ground cumin

    Prep:25min  ›  Cook:30min  ›  Extra time:25min resting  ›  Ready in:1hr20min 

    1. Combine pork, orange juice, stock, onion and oregano in the inner pot of an electric pressure cooker (such as an Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
    2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
    3. Remove pork from the pot and transfer to a serving dish.
    4. Place ancho chillies in a heat-proof bowl. Pour boiling water over chillies and soak for 15 minutes. Drain chillies, reserving soaking water.
    5. Combine 120ml chilli soaking water, soaked ancho chillies, apple cider vinegar, jalapeno pepper, garlic, chopped coriander and cumin in a blender. Blend to form a thick sauce. Pour sauce over pork and mix well.

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