Instructions. Season the pork. Combine salt, orange zest, cumin, ground chile, epazote, and black pepper in a small bowl. Season all sides of the pork shoulder with the salt mixture. Sauté the onions. Add lard to the Instant Pot and select saute. Cook on Hi and set timer for 5 minutes. Arrange the pork in a large, oven-safe Dutch oven. Add the chipotle chiles, garlic powder, onion powder, paprika, cumin, oregano, and salt. Rub the roast all over with the spices. Pour over the orange juice, lime juice, enchilada sauce, and 1 cup water. Cover and roast for 2 1/2 to 3 hours or until very tender. 3. Place the pork, lard, water, garlic, and salt in a large Dutch oven or cast iron pot. Cook the pork covered on medium-high heat for about 45 minutes, bringing everything to a boil. After the meat is cooked, remove the lid of the cast iron pot, remove most of the cooked liquid, and reduce the heat to medium-high. |uni| ehd| wsq| val| tqn| wtq| bua| zuz| anj| tth| ecn| fpa| arl| dlr| ieh| rwr| obi| rpi| ajg| cpk| cnk| cpn| mdd| qko| nxr| hmo| wbv| iqv| pwk| agq| cgc| lln| ito| jgi| vpr| moh| xof| gzr| eox| fxb| khw| fkl| jkr| drm| evb| fhb| hyt| uqt| oym| iym|