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Ingredients
4 pounds boneless picnic pork shoulder, trimmed and cut into 1*inch cubes
Salt and freshly ground black pepper
1 tablespoon dried oregano
2 teaspoons ground cumin
2 tablespoon olive oil
1 cup fresh squeezed orange juice, about 2 large oranges
1/2 cup water
2 onions, coarsely chopped
8 cloves garlic, minced
2 jalapenos, seeded and ribs removed, chopped
2 tablespoons vegetable oil
Directions
1. Salt and pepper pork liberally. Mix the oregano and the cumin with olive oil and rub all over
pork.
2. Add orange juice and water to the cooking pot. Place the pork in the pressure cooking pot and
top with the onions, garlic, and jalapenos.
3. Select High Pressure and set the timer for 30 minutes. When beep sounds, turn off pressure
cooker and let the pressure release naturally for 10 minutes. After 10 minutes, release any
remaining pressure. When valve drops carefully remove lid.
4. Using a slotted spoon, transfer the meat to a strainer.
5. In a large sauté pan, heat 1 tablespoon vegetable oil over high heat. Working in batches, fry the
pork over high heat, turning once, until crispy, 3 minutes.
6. Remove to a serving bowl and ladle a little bit of the strained cooking liquid over the browned
meat.
4 pounds boneless picnic pork shoulder, trimmed and cut into 1*inch cubes
Salt and freshly ground black pepper
1 tablespoon dried oregano
2 teaspoons ground cumin
2 tablespoon olive oil
1 cup fresh squeezed orange juice, about 2 large oranges
1/2 cup water
2 onions, coarsely chopped
8 cloves garlic, minced
2 jalapenos, seeded and ribs removed, chopped
2 tablespoons vegetable oil
Directions
1. Salt and pepper pork liberally. Mix the oregano and the cumin with olive oil and rub all over
pork.
2. Add orange juice and water to the cooking pot. Place the pork in the pressure cooking pot and
top with the onions, garlic, and jalapenos.
3. Select High Pressure and set the timer for 30 minutes. When beep sounds, turn off pressure
cooker and let the pressure release naturally for 10 minutes. After 10 minutes, release any
remaining pressure. When valve drops carefully remove lid.
4. Using a slotted spoon, transfer the meat to a strainer.
5. In a large sauté pan, heat 1 tablespoon vegetable oil over high heat. Working in batches, fry the
pork over high heat, turning once, until crispy, 3 minutes.
6. Remove to a serving bowl and ladle a little bit of the strained cooking liquid over the browned
meat.