Ingredients:
3 lbs of Pork Loin (I cut them into 3 large pieces)
1 bay leaf
1 1/2 cup of chicken broth
To make the rub combine:
2 tbsp of chili powder
2 tsp of cumin
1 tsp of ground coriander
1/2 tsp cloves
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt
1 tsp oregano
Directions:
Mix all spices together except the bay leaf in a small bowl.
Rub down the entire pork loin with the spices and place in your instant pot.
Add the bay leaf and
Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position.
Press ‘Manual’ and ‘+’ or ‘-‘ until display reads ’60’ (60minutes).
Once done, let pressure release naturally for about 15 min, then quick release to remove the rest
Open carefully, remove the roast from the pot, leaving the cooking liquid. Turn the InstantPot back to sauté and allow the cooking liquid to simmer until it has been reduced by half.
Heat your Broiler Oven to High
While the liquid is reducing, shred the meat with 2 forks. Place on a parchment lined sheet pan. When the liquid has reduced, turn off the pot, spoon some of the reduced cooking liquid over the shredded pork. (Just enough to keep the meat from drying out too much) Broil the meat until crisp and brown.
Remove from oven and enjoy!
Cilantro Lime Topping
(Yummy Addition, do not skip)
Greek yogurt
1/4 Cup Fresh Lime Juice
1/4 Cup Fresh Cilantro Chopped
1 lime cut into wedges for garnish
Combine these ingredients in a bowl for the dressing and set aside.
Place on Corn Tortillas & top with whatever toppings you desire! I recommend black or pinto beans, lettuce, diced tomatoes, diced avocado, corn top with shredded cheddar cheese or mexican cheese blend and dressing!
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