4.8
(81)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Place garlic, onion, lime juice, cumin, oregano, chipotles, cloves and water in a blender and puree until smooth.
Step 2
Trim all the fat off meat, cut into 3-inch pieces. Season with 2 teaspoons salt and black pepper. Heat the pressure cooker on high (use saute button for Instant Pot), when hot add the oil and brown the meat, in batches on all side, about 5 minutes. Add the sauce from the blender and bay leaves, cover and cook on high pressure until the meat is tender and easily shreds with 2 forks, about 1 hour. (in my Instant Pot I cooked it 65 minutes). (If you're making this on the stove, simmer it on low at least 4 hours, adding more water as needed to make sure it doesn't dry out.) Natural release.
Step 3
Once cooked and the meat is tender, remove the meat and place in a dish. Shred with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, add 1/2 teaspoon salt or to taste, 1/2 tsp cumin and 1 1/2 cups of the reserved liquid.
Your folders
averiecooks.com
4.6
(77)
60 minutes
Your folders
littlespicejar.com
5.0
(34)
1 hours, 10 minutes
Your folders
isabeleats.com
4.9
(7)
75 minutes
Your folders
noshtastic.com
4.8
(12)
55 minutes
Your folders
pressurecookrecipes.com
5.0
(13)
Your folders
gimmesomeoven.com
4.9
(71)
1 hours, 25 minutes
Your folders
chewoutloud.com
5.0
(2)
1 hours
Your folders
tasteandtellblog.com
5.0
(25)
1 hours, 15 minutes
Your folders
tasteandtellblog.com
5.0
(25)
1 hours, 15 minutes
Your folders
pressurecookrecipes.com
Your folders
gimmesomeoven.com
4.9
(92)
1 hours, 25 minutes
Your folders
realsimplegood.com
4.2
(195)
70 minutes
Your folders
bestrecipepicks.com
Your folders
pressurecookingtoday.com
4.4
(671)
12 minutes
Your folders
nomnompaleo.com
5.0
(8)
45 minutes
Your folders
thechunkychef.com
Your folders
thechunkychef.com
4.9
(25)
60 minutes
Your folders
saltsugarspice.com
5.0
(1)
60 minutes
Your folders
bakeitwithlove.com
4.7
(20)
45 minutes