BARBACOA INSPIRED pulled pork (insta pot)

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 lb diced pork (shoulder)
• 5–6 garlic cloves, roughly diced
• 2 teaspoon cumin powder
• 1 1/2 teaspoons chipotle chili flakes (see notes above) or smoked paprika 
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon cinnamon 
• 1/4 tsp nutmeg
• 1/2 tsp Tajin (chili lime seasoning ) optional
• 1 teaspoon sea salt
• Juice of 1/2 lime
• 1 tablespoon honey
• 1 cup chicken stock
• A handful of fresh chopped cilantro, for garnish (optional)

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INSTRUCTIONS

1. Press the Sauté key on the Instant Pot. Add the oil and once hot, add the onions and cook for 2 minutes, stirring a couple of times. Add the pork, stir and cook for 2 more minutes.
2. Add the garlic and spices, stir and then add the rest of the ingredients. Cancel the Sauté function by pressing Keep Warm/Cancel button.
3. Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Manual (High Pressure) and adjust to 20 minutes. After 3 beeps the pressure cooker will start going.
4. Once the timer goes off, allow the pressure to release for 3-4 minutes and then use the quick release method before opening the lid.
5. Using a potato masher, press down the meat and flake it into shreds. You could do this with a fork, but I find that the masher works really well. Press Sauté key again and cook the shredded meat in its broth for 7-8 minutes, stirring a few times. This will evaporate some of the liquid and thicken the sauce.
6. Serve the pork with extra lime wedges and fresh cilantro.