Cook Time: 1 hour 30 minutes
- 5 pounds of shoulder pork
- 6 cloves of garlic chopped
- 3 teaspoons of salt
- 3 teaspoons of black pepper
- 2 teaspoons of cumin
- 2 tablespoons of dried oregano
- 1/2 cup of white vinegar
- 6 limes juiced
- 1 cup of water
In a large bowl, marinate pork with all ingredients, except water. Cover bowl and refrigerate pork 2-24 hours.
Place water and pork in Instant Pot, (cut into 2-3 large chunks if necessary). Close lid and set valve to sealing. Press meat option and set time to 90 minutes. When timer goes off, press cancel and allow Instant Pot to naturally depressurize, about 20 minutes. When ready, remove pork and shred with two forks. Add some liquid from instant pot over the pork and serve.
(I added more lime juice once ready to serve for an extra pop of flavor.)
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg