Pork shoulder roast or pork loin about 4lbs
2 tbsp lard
Pork
Half onion chopped
2 tsp garlic minced
1 cup orange juice
1/4 cup lime juice
1tblsp cumin
2 bay leaves
Course salt and pepper to taste
Chicken broth to cover
Adobo sauce to desired heat
Saute lard, pork, after browned add onion and garlic. Saute until onions translucent.
Add juices, cumin, salt and pepper and bay leaves. Add chicken broth enough to cover.
Pressure cook on high 30 minutes. Natural release.
Shred pork, return to broth and sauté to reduce liquid volume. Add adobo sauce and chiles as desired.
Serve as tacos or nachos
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