This Instant Pot Pulled Pork Adobo includes saucy, tender shredded pork perfect for eating as a taco. This pork is a Mexican spin on traditional shredded pork in that it contains a little heat from Ancho chilis, and fragrant cinnamon and cloves.
Remove the stems and seeds from the Ancho chiles. Then soak them in hot water for 1/2 hour.
Cut the pork shoulder into smaller chunks (3-5). Season well from all sides with salt, pepper, and a Mexican seasoning mix. Place the seasoned pork into the Instant Pot.
Dry roast the tomatoes in a cast iron skillet or over a gas stove flame until charred.
Add the soaked Ancho chiles, charred tomatoes, onion, garlic, beef broth, oregano, cinnamon, and cloves to a blender and blend until smooth.
Pour the adobo sauce into the Instant Pot with the meat. Close the lid and turn the pressure valve to sealing position.
Cook on High Pressure for 45 minutes. The pressure cooker will take about 12-15 minutes to pressurize before the timer starts to count down. When the cook time is up, let the pressure release naturally (NPR) for 15 minutes before quick releasing any remaining pressure.
Remove the pork pieces and shred them on a plate adding ad much adobo sauce as needed to keep the shredded pork nice and moist.
Serve the shredded adobo pork in taco with toppings like pickled onions, cilantro, and sliced radishes.
Remaining adobo cooking liquid can be reduced and used as sauce. Or serve with beans, like frijoles ayocotes. You can add cooked beans to the sauce or cook beans directly in the adobo for even more flavor.
You can also make this Mexican pork Adobo in a slow cooker. Make the sauce and pour it over the seasoning pork in a slow cooker.
Close the lid and cook for about 5-6 hours on HIGH heat, or 8-10 hours on LOW heat until the pork is tender and can easily be pulled apart.
You can also bake seasoned pork and Adobo sauce in a Dutch oven or large covered casserole dish for 4-5 hours at 300°F. Remove the lid for the last hour.
*3 roasted red peppers can be substituted in a pinch