5poundsPork shoulder/butt(deboned and cut into large chunks)
2Tablespoonssea salt
2Tablespoonschipotle powder
1cupchicken stock
For the Red Chile Sauce
4driedguarjillo pepper pods(stemmed and seeded - broken into 1/2" pieces)
4driedNew Mexican chile pods(stemmed and seeded - broken into 1/2" pieces)
3Tablespoonsolive oil
1largeyellow onion(chopped)
6large clovesgarlic(minced)
1teaspooncumin
3cupschicken stock
1Tablespoonapple cider vinegar
Instructions
For the Pork
Remove the bone from pork butt/shoulder and cut pork into large chunks.
Sprinkle with chipotle pepper and salt mixture and rub to thoroughly coat.
Place pork into the Instant Pot liner and add chicken stock.
Secure the lid, select Manual and adjust time to 90 minutes.
When the pot beeps, allow the pressure to release naturally for 20 minutes then press the pressure knob to release any remaining pressure.
For the Red Chile Sauce
Place chile pieces in a skillet over medium-heat to toast them, about 3 to 6 minutes, stirring frequently to keep them from burning. Remove from heat and transfer to a bowl. Set aside.
Heat oil in the skillet and add the onion. Cook until softened, about 5 to 7 minutes.
Add the garlic and cumin, cook for one minute.
Pour in the chicken stock and return the toasted chilies to the skillet. Simmer for about 10 minutes, until slightly reduced.
Transfer the chile mixture to a blender. Add he vinegar and blend until smooth. Set aside.
Place the pork in a large bowl and shred with two forks.
Pour the red chile sauce over the pulled pork and mix to combine.
Notes
The pork filling has a “dry” chile flavor with deep notes and a good bit of heat. The heat is coming from the chipotle pepper. To reduce the heat, substitute regular chili powder for part of the chipotle pepper. It’s not 5-alarm hot, but most 4 years old would probably run screaming from the table!
Yes, you could make the entire recipe in your Instant Pot, I just find it easier to cook some things in a larger skillet rather than the liner. The choice is yours.