Ingredients
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Adobo Sauce
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4 Dried Ancho Chili Peppers
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4 Dried Guajillo Peppers
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4 Garlic Cloves
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1 Onion
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2 tsp Salt
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1 tsp Ground Cumin
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1 tsp Dried Oregano
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1/2 tsp Black Pepper
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1/2 tsp Cinnamon
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1 tsp (or cayenne) Adobo Chili Powder
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2 Oranges
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Pulled Pork
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3 lbs Pork Shoulder Roast
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2 Tbsp Olive Oil
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2 Onions
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1/2 cup Chicken Broth
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Cauliflower
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1 Cauliflower Head
Directions
Steps
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1
Done
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Make the Adobo SauceBoil the ancho and guajillo peppers for 15-20 minutes until soft. Remove and let cool. Remove the seeds and add to a blender. |
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2
Done
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Juice the oranges and add all remaining adobo sauce ingredients to the blender and process to form a puree. |
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3
Done
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Make the Pulled PorkRemove the fat and any silver lining from the pork, then cut into cubes and season with salt and pepper. Saute in the instantpot or on the stove to brown on all sides .Remove. Do the same with sliced onions. |
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4
Done
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Place the onions, pork, adobo sauce, and chicken broth into the instantpot or pressure cooker. Cook for 50 minutes at high pressure. |
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5
Done
|
Steam the cauliflower (seasoned with salt). |
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6
Done
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Remove the pork from the sauce and shred it, then return to the sauce with the cauliflower and simmer for 5 min. |
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7
Done
|
Garnish with fresh cilantro if desired. |
