Ingredients:
· 2 tablespoons oil (divided)
· 3 garlic cloves, smashed
· 1 onion, finely diced
· 1 teaspoon dried oregano
· ½ teaspoon cumin
· ¼ teaspoon ground cloves
· 4 guajillo chiles, stems removes and broken into pieces
· ½ cup pineapple juice
· ½ cup apple cider vinegar
· 2 tablespoons achiote paste
· Salt & pepper to taste
· 2 pounds pork shoulder, cut into pieces
· ¼ cup flour
· To serve: Tortillas, limes, crema fresca, cilantro, salsa
Method:
1. Season pork with salt and pepper. Toss with flour in a bowl. On the brown or saute high setting on your pressure cooker, add oil and brown pork pieces in batches. Make sure to develop a hard sear on the outside for flavor. Remove and set aside.
2. Add additional tablespoon of oil if needed. Saute onion and garlic until softened. Add all remaining ingredients.
3. Set on high pressure for 15-20 minutes (15 for intact pork pieces, 20 for shreds). Let pressure naturally release.
4. While under pressure, prepare all sides and accompaniments.
5. Serve and enjoy!
Pineapple-Chili Salsa:
· 14 ounces pineapple, finely diced
· 2 tablespoons dark brown sugar
· 2 tablespoons apple cider vinegar
· 1 garlic clove, minced
· 4 green onions, sliced
· 2 red chilies, finely diced
· ¼ cup cilantro, chopped
· Salt & Pepper to taste
Method:
1. Mix all ingredients in a bowl and serve!