INGREDIENTS
4 lb pork shoulder blade roast
1 tsp onion powder
1 tsp garlic powder
1 tbsp cumin
2 tsp season salt
1 tsp cayenne pepper
1/4 tsp cinnamon
1 cup beer
1/2 cup orange juice
2 tbsp lime juice
2 tbsp chopped garlic
1 large onion
1/4 – 1/2 cup taco sauce
1/4 cup salsa
Tortillas whole wheat
INSTRUCTIONS
4 lb pork shoulder blade roast dry
and cut on 4 pieces.
Make seasoning add 1 tsp of onion powder
+ 1 tsp of garlic powder
+ 1 tbsp of cumin
+ 2 tsp of season salt
+ 1 tsp of cayenne pepper
+ 1/4 tsp of cinnamon
then mix it together
and season the pork.
Instant Pot add 1 cup of beer
+ 1/2 cup of orange juice
+ 2 tbsp of lime juice
+ 2 tbsp of chopped garlic.
Cut 1 large onion on 4 pieces
and put them into pot
and then put on them pork.
Close the lid.
Press pressure cook on hi for 1 hour.
Then 10 minutes of natural release and then quick release.
Open the lid.
Take out the pork and put on serving plate or bowl
with 1/3 – 1/2 cup of liquid.
Remove the liquid from pot
and shred pork with 2 forks.
You can eat like this or broil in the oven or put shredded pork into the pot without liquid.
Close with air fryer lid
and broil at 400F for 6 minutes
open the lid
and turn the pork
and broil for another 3 minutes.
Open the lid
add 1/4 – 1/2 cup of taco sauce
+ 1/4 cup of salsa.
Put shredded pork on tortillas
add salsa
and sour cream,
or shredded cheese or anything you like.
