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Ingredientes
- 2 1/2 pounds pork shoulder or pork butt
- 1 tablespoon Iberia Lemon Juice
- 2 teaspoons salt
- 2 teaspoons ground cumin
- tablespoon ½chili powder
- 1 teaspoon Iberia Garlic Powder
- 1 teaspoon Iberia dried oregano
- 1 teaspoon Iberia onion powder
- 1/2 teaspoon Ground black pepper
- 2 tablespoon Iberia Olive Oil
- 4” or 6” flour tortillas use corn tortillas for Gluten-Free option
- 1 cup 1chicken, beef, or vegetable broth For Instant pot only:
- optional Cilantro
- Limes
Ingredientes
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Instrucciones
- 🔥Slow Cooker Instructions Trim the fat and cut the pork shoulder into 4-inch cubes. Place in the slow cooker.
- Add the lime juice, salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder, black pepper, and olive oil. Toss to coat.
- Cook on high heat for about 4 hours or on low heat for approximately 7-8 hours. Once the pork is tender, shred the meat by pulling it apart with two forks.
- Add freshly chopped cilantro if desired and assemble tacos on warmed tortillas. Serve immediately.
- -------------------------- 🔥Instant Pot Instructions
- Trim the fat and cut the pork shoulder into 4-inch cubes. Place in the Instant Pot or Express Pressure Cooker.
- Add the lime juice, salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder, black pepper, olive oil, and 1 cup of broth. Toss to coat.
- Lock the lid and set the steam release vent to the sealing position. Set the timer on high pressure for 40 minutes.
- Once finished cooking, let the pressure naturally release for 15 minutes. Then manually release the remaining pressure by moving the steam release vent to the "venting" position.
- Open the lid and shred the meat with two forks. Add freshly chopped cilantro if desired and assemble tacos on warmed tortillas. Serve immediately.