4dried ancho chiles2 ounces (rinsed, stemmed, and seeded)
½cupchopped onion
4large clovesgarlic
½cupchopped Italian parsley
1teaspoondried oregano
¼teaspoonground cumin
¼teaspoonground black pepper
⅔cupsapple cider vinegar
tortillas or lettuce leaves
diced avocadoto garnish
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.