Ingredients
Scale
- 1 T olive oil
- 1 onion, chopped
- 6 cloves garlic, minced
- 3 lbs pork butt – cut into large chunks
- 2 4-oz can diced green chiles
- ½ c lime juice
- 1 T ground cumin
- 1 1/2 t ground coriander
- 1 t ancho chili powder
- ½ t dried oregano
- Avocados, cilantro, radish and limes for garnish (optional)
Instructions
- Set Instant Pot to saute, add pork butt and brown on all sides.
- Remove pork butt and set aside. Add olive oil, onions and garlic and saute until translucent, about 7 min.
- In a small bowl, combine hatch green chilis, lime juice, and all spices.
- Return pork to Instant Pot and pour the chili mixture on top.
- Set your Instant Pot to meat/ stew, or 45 minutes on manual.
- Remove pork from Instant Pot and shred using two forks.
- Lay shredded pork onto a sheet pan and cover with the sauce from the Instant Pot.
- Place sheet pan into oven and broil under high for 3 to 5 minutes until you begin to see brown, crispy bits.
- Garnish with avocado, cilantro, radish and limes and serve in a warm taco shell.
