Ingredients
1 boneless pork shoulder roast (3 to 4 pounds), cut into 2-inch cubes 1 teaspoon salt1 teaspoon pepper6 large garlic cloves, minced1/2 cup fresh cilantro leaves, chopped3 large navel oranges1 large lemonCanola oil or bacon drippings16 flour tortillas (8 inches), warmedOptional toppings: chopped tomatoes, shredded cheddar cheese, sliced green onions, sour cream and sliced avocado
Preparation
Place pork in a 6-qt. electric pressure cooker. Season with salt and pepper; sprinkle with garlic and cilantro. Squeeze juice from the oranges and lemon over the meat.
Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release according to manufacturer’s directions. With a slotted spoon, remove meat and drain well on paper towels. Pour cooking liquid into a glass measuring cup and let fat rise to the surface. Skim fat from surface and place in the cooker insert; discard remaining cooking liquid.
Select saute setting and adjust for high heat. Add enough canola oil or bacon drippings to measure 1/2-in. depth. When hot, add pork, in batches, and fry until dark golden brown and crisp. Remove and keep warm. Repeat with remaining pork.
Serve warm in tortillas with toppings of your choice.
