Instant Pot Ancho-Orange Pulled Pork

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Last Updated on February 2, 2021 by Lisa Johnson

We all love pork carnitas, right? How would like to take things up a notch with this delicious Instant Pot Ancho-Orange Pulled Pork recipe by adding more flavor with orange juice, vinegar and an amazing ancho chile sauce? I will take that as a yes!

For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

While I was on Whole 30 I spent a lot of time perusing cookbooks looking for fun recipes that could be adjusted to make them “safe” to eat…no sugar, gluten, dairy, etc. I must have been craving Mexican food that day because I grabbed my copy of Pati’s Mexican Table and was instantly mesmerized by her Shredded Pork in Ancho-Orange Sauce.

Warning, this is not your typical throw together weeknight meal. This Instant Pot Ancho-Orange Pulled Pork has several steps, but none of them are complicated…just a lot of cooking time…but it’s worth it!!

How to make Instant Pot Ancho-Orange Pulled Pork:

Pour orange juice into the Instant Pot insert and add the pork.

Place the lid on the Instant Pot and twist to lock. Check to make sure the knob is in the “sealing” position. Press the Manual/Pressure Cook button {High Pressure} and adjust time to 50 minutes.

When the time is up, allow the pressure to naturally release, about 20 minutes….but in the meantime, place the chiles in a bowl, cover with hot water, and soak for 10 to 15 minutes to soften.

Place the chiles and 1 1/2 cups of the soaking liquid into a blender. Add the onion, garlic, parsley, oregano, cumin, salt, pepper, and vinegar and puree until smooth. Set aside.

Remove the pork and place it on a large plate, or platter. Shred with two forks and set aside.

Option 1 –

Empty the Instant Pot insert {reserving 1 cup of liquid} and wipe with a paper towel. Push the “Sauté” button and adjust to the “Low” setting. Add the oil to the bottom, swirl around to coat the bottom.

Add the sauce to the insert and simmer LIGHTLY COVERED for 10 minutes to thicken.

It splatters, a lot.

Add the shredded pork and reserved cooking liquid to the pot. Toss to combine and cook for 15 to 20 minutes so the pork can absorb the sauce.

Option 2 –

Heat the oil in a large skillet and simmer the sauce for 10 minutes. You will have more control over your burner than the Instant Pot.

Add the shredded pork and reserved cooking liquid to the pot. Toss to combine and cook for 15 to 20 minutes so the pork can absorb the sauce.

Serve wrapped in warm flour tortillas or lettuce leaves with diced avocado.

To be honest, the photos in the book were more drool worthy with their giant flour tortillas!! But I was being good, I used lettuce leaves and then I made Cassava Flour Tortillas, LOL

These Instant Pot Ancho-Orange Pulled Pork “tacos” were delicious, I promise…even though I had to eat them on lettuce leaves. I liked the flavor so much, I tweaked the recipe a bit more and created a delicious Ancho-Orange Barbecue Sauce…..

So I could make Instant Pot Barbecue Ribs again!!

Recipe Notes:

• There are a lot of delicious recipes in Pati’s Mexican Table Cookbook, if you would like your own copy. {affiliate links}
• And a link to this totally awesome Instant Pot, because everyone needs one.
• The clear glass lid that I used to contain the splatters is handy to have.

Enjoy!!

Instant Pot Ancho-Orange Pulled Pork

This Instant Pot Ancho-Orange Pulled Pork is full of flavor, without being spicy, and is a welcome change on Taco Tuesdays!

5 from 2 votes

Print Rate

Course: Main Course

Cuisine: Mexican

Keyword: pulled pork recipe, ancho chiles

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 8 Servings

Calories: 349kcal

Author: Lisa Johnson

1/21x2x3x

Equipment

• Pressure Cooker

Ingredients

• 3 ½ Pound boneless pork butt cut into chunks
• 1 ¼ cup fresh squeezed orange juice
• 1 teaspoon sea salt
• 4 dried ancho chiles 2 ounces (rinsed, stemmed, and seeded)
• ½ cup chopped onion
• 4 large cloves garlic
• ½ cup chopped Italian parsley
• 1 teaspoon dried oregano
• ¼ teaspoon ground cumin
• ¼ teaspoon ground black pepper
• ⅔ cups apple cider vinegar
• tortillas or lettuce leaves
• diced avocado to garnish

Cook ModePrevent your screen from going dark

Instructions

• Pour orange juice into the Instant Pot insert and add the pork.
• Place the lid on the Instant Pot and twist to lock. Check to make sure the knob is in the “sealing” position. Press the Manual button {High Pressure} and adjust time to 50 minutes.
• When the time is up, allow the pressure to naturally release, about 20 minutes.
• While the pork is cooking, place the chiles in a bowl, cover with hot water, and soak for 10 to 15 minutes to soften.
• Place the chiles and 1 1/2 cups of the soaking liquid into a blender.
• Add the onion, garlic, parsley, oregano, cumin, salt, pepper, and vinegar and puree until smooth. Set aside.
• Remove the pork and place it on a large plate, or platter. Shred with two forks and set aside.
• Option 1 – empty the Instant Pot insert {reserving 1 cup of liquid} and wipe with a paper towel.
• Push the “Saute” button and adjust to the “Low” setting. Add the oil to the bottom, swirl around to coat the bottom.
• Add the sauce to the insert and simmer LIGHTLY COVERED for 10 minutes to thicken.
• Add the shredded pork and reserved cooking liquid to the pot. Toss to combine and cook for 15 to 20 minutes so the pork can absorb the sauce.
• Serve wrapped in warm flour tortillas or lettuce leaves with diced avocado.
• Option 2 – Heat the oil in a large skillet and simmer the sauce for 10 minutes. You will have more control over your burner than the Instant Pot.
• Add the shredded pork and reserved cooking liquid to the pot. Toss to combine and cook for 15 to 20 minutes so the pork can absorb the sauce.

Nutrition

Calories: 349kcal | Carbohydrates: 18g | Protein: 40g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 119mg | Sodium: 440mg | Potassium: 1133mg | Fiber: 6g | Sugar: 11g | Vitamin A: 5029IU | Vitamin C: 31mg | Calcium: 55mg | Iron: 4mg