For the Meat
3.5-4 lbs pork shoulder (butt) roast
- 4 tablespoons chili powder
- 1 tablespoon kosher salt (if using regular table salt, only use 2 teaspoons)
- 2 tablespoons brown sugar
- 2 teaspoons ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon cinnamon
- Scant pinch of ground cloves
- Combine the spices. Rub the meat all over with spice mix. Set pressure cooker to saute. Drizzle oil in the pan. When it is shimmering, sear the roast so it is browned on all sides. Add 2 cups of any kind of broth. Set the pressure cooker on high for 1 hr 15 minutes. Allow to decompress for 30 minutes before removing the lid. Shred the pork in its juices.
Topping
Finely mince the flesh of a jalapeño pepper, removing all seeds and ribs. Finely mince half of a red onion. Chop a bunch of fresh cilantro. Combine these with a bag of coleslaw mix. Drizzle with olive oil and the juice of 2-3 fresh limes. Salt to taste.
Also cut as much avocado as you would like for toppings and top with lime juice and salt.
Serve with warmed tortillas.
