Chilorio Tacos

INGREDIENTS

1 1/2pounds pounds boneless pork shoulder (may be called Boston butt or pork for stew), trimmed of all extraneous fat, cut into 1-inch cubes 1cup fresh orange juice 4 medium (2 ounces total) dried ancho chiles, stemmed, seeded and torn into large pieces 4garlic cloves garlic cloves, peeled and roughly chopped 1teaspoon oregano, preferably Mexican oregano 1/2teaspoon black pepper, preferably freshly ground 1/4teaspoon cumin, preferably freshly ground 2tablespoons cider vinegar Salt 1 1/2tablespoons vegetable oil or rich-tasting lard 12 warm corn tortillas INSTRUCTIONS In a blender, combine the orange juice, ancho chile, garlic, oregano, black pepper, cumin, vinegar and 1 ½ teaspoons salt. Blend until smooth. Spread the pork pieces over the bottom of a 6-quart slow cooker, then pour the chile mixture through a medium-mesh sieve over the meat. Cover and cook on high for 4 hours, until the meat is fall-apart tender. Remove meat from the slow cooker, reserve liquid for enchiladas or another sauce. Use a fork and break apart pieces of the pork until all is shredded. Heat a skillet over medium high heat, add oil and place shredded pork into pan. Add 2 tablespoons of reserved liquid, cook for about 4-5 minutes, until pieces start to crisp and brown. Once you have a nice char, place on a warm tortilla and top with radish matchsticks, crispy onions and cilantro leaves and enjoy. From: http://www.rickbayless.com/recipe/chilorio/ Notes: Instant Pot - Cut the pork into big chunks (3-4") and included the piece with the bone in there. Browned it first. Set it for 40 minutes and natural release about 20 minutes on keep warm setting then quick released the remaining pressure. It was a bit tough so added an extra 10 minutes with 20 minute natural release followed by quick release. Next time will try 55 to 60 minutes. Fried the meat in the lard I made from the extra fat I cut off of the roast.