Ingredients
24
24 servings
- •1 (6 pound) pork butt roast
- •1.5 tablespoons salt
- •1 tablespoon dried oregano
- •2 teaspoons ground cumin
- •1 teaspoon ground black pepper
- •0.5 teaspoon chile powder
- •0.5 teaspoon paprika
- •2 tablespoons olive oil, or more to taste
- •1 cup orange juice
- •1 onion, coarsely chopped
- •4 cloves garlic, diced, or more to taste
Instructions
- Trim excess fat from pork butt; cut pork into 2-inch cubes and transfer to a large bowl.
- Combine salt, oregano, cumin, black pepper, chile powder, and paprika in a small bowl. Rub pork cubes with spice mixture. Coat seasoned pork cubes lightly in olive oil; transfer to a pressure cooker. Cover pork cubes with orange juice, onion, and garlic.
- Cover pork cubes with orange juice, onion, and garlic.
- Place lid on the pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 60 minutes. Let pressure come down naturally, about 15 minutes.
- Remove pork from the pressure cooker and shred meat.
Nutritional Facts
Per 24 servings
- Calories: 154
- Carbohydrate: 2g
- Fat: 11g
- Fiber: 0g
- Protein: 12g
- Sugar: 1g
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