You need to make the Pineapple Salsa I posted a couple days ago. What I learned in this cooking class at Sur La Table is that you can blend 90% of the ingredients to make the liquid needed to pressure cook the pork. Makes enough for 12 tacos.
2 lbs boneless pork shoulder, trimmed and cut into 1-1 1/2” chunks
Salt and pepper, to taste
2 teaspoons dried mexican oregano
1 tablespoon ground cumin
1 medium onion, cut into chunks
4 large garlic cloves
1 medium jalapeño, seeded and quartered
1 tablespoon chipotle paste
1 cup orange juice
1/2 lime squeezed
1 bay leaf
After you trim and cut your pork into chunks dry them with a paper towel then season them with salt and pepper, to taste. Add them to your Instant Pot with the bay leaf.
In a large blender add the remaining ingredients and blend until smooth. Pour over pork. (Add 1/2 cup of water to the blender, swirl around to get the rest of the sauce and then pour it over the pork.
Secure lid and select pressure cook for 45 minutes. Use the quick release method. Discard bay leaf and remove meat with a slotted spoon or spider to a skillet.
To make the pork crispy like Chef Kat, cook on medium/high heat for 15-20 minutes, stir frequently. To serve: fill each tortilla with pork and top with pineapple salsa. Yum Yum!