A huge weeknight dinner win! This whole 30, paleo, and keto approved pork is flavorful and impossibly tender and juicy – super delicious served with rice and beans!
Prep Time:10 mins
Cook Time:45 mins
Total Time:55 minutes
Yield:10-12 servings 1x
3 1/2 to 4 pounds of pork shoulder
2 teaspoons salt
4 teaspoons cumin, divided
3 oranges, zest from 1, juice from all 3 (1/3 cup of orange juice)
4 limes, zest from 2, juice from all 4 (1/3 cup of lime juice)
2 teaspoons dried oregano
5 cloves garlic, minced
Slice your pork shoulder into fist size-ish chunks and season with your salt + 2 teaspoons of the cumin. Rub the salt and cumin around evenly into the pork
Turn the Instant Pot onto saute mode and let it heat up for a few minutes. Add some high heat oil (avocado or coconut will work) and sear your pork in batches until it has browned on multiple sides
While the pork is browning, add your orange zest and juice, lime zest and juice, oregano, garlic, and the remaining 2 teaspoons of cumin into a bowl and stir to combine
When your last batch of pork has browned, turn the Instant Pot off, add all the pork back to the Instant Pot, and pour your sauce over top, making sure you scrape all the zest and seasoning out of the bowl if any has sunk to the bottom
Give the pork + sauce a quick toss with your tongs, seal the lid, and cook on manual high pressure for 45 minutes
When the 45 minutes are up, quick release the pressure. Remove the pork chunk by chunk, shred it on a cutting board with 2 forks, and add the shredded pork back to the sauce. Repeat until all the pork is shredded (you can shred it while it’s in the pot, but I find it’s easier to remove and shred)
Keep the shredded pork in the sauce while you serve it/store the leftovers in the sauce. Keeps it super moist and flavorful!
I LOVE serving this with rice and beans and sprinkling fresh cilantro over top!