INGREDIENTS
- 2kg boneless pork shoulder
- 10 grams salt
- 5 grams dried oregano
- 4 grams ground cumin
- 2 grams ground black pepper
- (optional – leave out for kids)1 gram ground chilli or 1 or 20 grams of blended chipotle in adobo sauce (Preferred)
- 1 gram paprika
- 30 ml olive oil or lard
- 250ml orange juice OR Juice of an Orange and the Zest + beef stock 250mls
- 1 onion, coarsely chopped
- 4 cloves garlic, diced
DIRECTIONS
- Trim pork of excess fat, cut into 2-inch cubes and transfer to a bowl. Save skin if available.
- Combine salt, oregano, cumin, black pepper, chile powder, zest and paprika together in a bowl with the fat or oil.
- Rub pork cubes with the spice mixture and place in the pressure cooker. Cover pork cubes with orange juice, onion, and garlic.
- Place lid on pressure cooker and lock; bring to full pressure until the pork is no longer pink in the centre, about 40 minutes on high pressure (electric pressure cooker – high is 13 psi for me). Let pressure come down naturally, about 15 minutes.
- Remove pork from the pressure cooker.
OPTION 1
- Line a baking tray with tin foil and preheat the grill.
- Place the meat on the tray and under the grill to get a crispy top (you may need to add some more oil or lard to get this going nicely.
OPTION 2
- Preheat some oil or lard in the cast iron pan, fry the meat on one side to get a nice crust.
- We are aiming for crispy one side and soft the other side. Pull the meat until you are happy with the size for wraps.
- Serve on wraps or tacos with something fresh (lettuce or coleslaw), squeeze of lime and a Chipotle Mayonnaise or Sour Cream.