2 1/2 lbs boneless pork shoulder blade roast, trimmed
3/4 cup low sodium chicken broth
1/2 tsp sazon, homemade works too
2-3 chipotle peppers in adobo sauce, to taste
6 garlic cloves, cut into sliver
1/4 tsp dry adobo seasoning, Goya can be used
1 1/2 tsp cumin
black pepper, to taste
1/4 tsp dry oregano
2 bay leaves
2 tsp kosher salt
1- Use salt and pepper to season pork. Add port in a large skillet and brown all sides on high heat for about 5 minutes. Then, remove from heat and let cool.
2- Make a cut about 1-inch deep in the meat with a sharp knife, and insert the garlic slivers.
3- You can do this all over. Once again, season the entire pork with the season, cumin, oregano, adobo, and garlic powder.
4- In the crockpot, add chipotle, pour chicken broth, peppers, and mix.
5- Add bay leaves before placing pork in the Instant Pot.
6- Cook covered in a the pressure cooker by setting on high pressure with the meat button for 50 minutes.
7- When the pressure is released, shred pork with two forks and combine well with the remaining juices at the bottom.
8- Adjust cumin, after removing bay leaves. Add adobo and mix well.
Servings: 11 | Size: 1/2 cup
Fat: 7 g
Sat Fat: 3 g
Carb: 1 g
Fiber: 0 g
Protein: 20 g
Sugar: 0 g