Main Course MexicanChickenPorkTomatoPoblano

Pork Barbacoa

Name: Pork Barbacoa
Cuisine: Mexican
Ingredients: 7 pound pork roast - we use a shoulder roast, which in the pressure cooker results in super tender and delicious meat; 3 dried guajillo peppers; 1 poblano pepper; 1 onion peeled and quartered; 6 cloves garlic peeled; 2 teaspoons cumin; 2 teaspoons oregano; 1.5 cup chicken or vegetable broth; 3 tablespoons tomato paste; salt and pepper to taste

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We found this recipe after having Barbacoa tacos at a new restaurant in town, tried it out at home, and loved it. We've been combining the pork with the avocado crema recipe…

Directions

1
Cut the roast into chunks 2-3 inches to help the pork to cook quicker.
2
Spray or brush the onions, garlic, and peppers and char on a grill
3
Peel and remove the seeds from the poblano pepper
4
Add onion, garlic, and peppers to a blender with the chicken broth, tomato paste, cumin, and oregano. Depending on how salty (or not salty) the broth is, you may need to add in more salt.
5
Blend it well until everything is combined and kind of smooth.
6
Pour this over the pork and let this sit for at least 2-3 hours
7
Place the pork and the sauce into your pressure cooker (we used the Instant Pot), seal the lid, and cook set the pressure time for 40 minutes.
8
Once the time is up, do a quick release on your Instant Pot. Shred the pork with 2 forks.
9
Reduce the remaining sauce for about 15 mins, either in the pressure cooker or in a pan. This will really bring out the flavors in the sauce.
10
Now, you can leave the meat in the sauce or drain part of it out The meat is done and ready to serve!