Instant Pot Pork Barbacoa

We are huge fans of barbacoa in our house. I love the authentic version but wanted to create something a little less time-consuming and less expensive. That is where this Instant Pot Pork Barbacoa comes into play. It is made with a pork roast (I'll explain more below) and in the Instant Pot. I hope you love this version as much as we do!

If Instant Pot recipes are your jam, let me suggest a few of my favorites and ones that are popular on the blog: Oat Groats, Balsamic Beef, Enchilada Soup, and Instant Pot grits.

What Makes This Recipe Work?

My sister-in-law is a proud Mexican, and I love this. I have learned a lot watching her and her mom cook. A recent trip we took to Mexico also fueled the obsession. I love the culture and especially love the cuisine. However...sometimes their food is a little time/labor-intensive. I mean no disrespect by simplifying. Just want to enjoy the food more easily.

Barbacoa is traditionally made with a slow roast in the ground with the meat wrapped in banana leaves or other leaves. I like this idea, but don't generally have that kind of time.

It is typically made with beef or lamb as well, but I went with a much less expensive cut of pork.

This recipe is also made in the Instant Pot, which I am obsessed with and love for ease on a busy weekday or even a weekend when I don't want to spend my day slaving over the stove.

The pork barbacoa is great for meal prep. This is a good-sized batch, and the unused meat can be stored in the fridge and reheated as needed.

Ingredients

• Pork Roast- I used an arm roast, it was really inexpensive and very tender when cooked. I did have to trim out the bone and some fat, but it was worth it. You can also use a loin roast or shoulder as well. They are generally really inexpensive.
• Garlic Cloves- I love to use the whole garlic for this as it will be charred.
• Onions- you can use yellow or white for this. I have used both and like them both for this recipe.
• Guajillo peppers- these will be found dried in the Mexican section of the grocery store.
• Cumin- This is such a classic spice for Mexican cooking.
• Oregano- Also, another classic spice.
• Tomato Paste- I love using this for depth of flavor.
• Chicken Broth- Vegetable broth can also be used.

How To Make

I cut my roast into large chunks. This is to reduce cooking times. Not necessary, but it speeds up the process.

Next, char the peppers, onions, and garlic in a pan or even over an open flame. When they are charred, add them to a blender with chicken stock. Pulse until it is blended well.

Pour this over the pork and let it marinate for at least an hour. I like to let this go overnight when I can. It enhances the flavor so much!

When it is ready for cooking, add it all to the Instant Pot. Secure the lid and set it on pressure cooking high for 40 minutes. Release the pressure with a quick release.

Shred the pork. I like to do this with a couple of forks. Then turn the Instant Pot to saute the saute function. Let it cook like this for about 10 minutes. This will help to reduce the sauce and intensify flavors.

Now that the time is up, you can turn off the heat. Strain out the juices, leaving some still in there, you don't want it to be dry. You can sear some of this in a hot skillet if you like that.

Or you can serve it like it is!

Serving Suggestions

I love these with flour or corn tortillas, charring is a must in my house. Marinated cabbage is also a must here. Add some sliced avocados and they are ready to go!

To make the marinated cabbage, I thinly sliced the cabbage and put it in a bowl. I used about 4 cups for the tacos I made with this. Then chop cilantro, about ½ cup. You can also use red onions, I can't stand them after COVID-19 so I didn't use them. Juice a lime over the cabbage and cilantro. Then sprinkle with salt and pepper. Mix well. Adjust lime juice, salt, and pepper as needed.

You can also make this kind of like Cochinita- a sandwich popular on the Yucatan peninsula in Mexico. If I make the cochinita, I like to use a hoagie bun and dip the inside in a little of the juices, then fill. It is juicy and yummy!

Notes

1. There are a lot of different pork parts you can use. As noted above, I used an arm roast. It worked well and is such an inexpensive cut of meat. You can use loin, shoulder, or even check with the butcher for his recommendations.
2. If you aren't familiar with the peppers, check out the Mexican section in your local grocery store. Both peppers are easy to find. They are sold in clear bags.
3. If you like crispy meat, sear the finished pork in a touch of oil in a skillet. Make sure the skillet and oil are hot before adding in the pork. I love doing this!
4. I didn't serve salsa with mine as I don't think it needs it. The meat is well seasoned after the marinade and cooking time. But, if you want it, go for it.
5. The meat will hold well in the fridge in an airtight container for 7-10 days! When you are ready, reheat in the microwave or cooktop.
6. If you want to use a crockpot with this recipe instead of the pressure cooker, cook the pork on low for 10 hours or 6-8 on high. You are looking for the pork to be tender. Your sauce will not reduce in the crockpot though, at least not very well, so you can add some to a pan to cook it after if you want.

Another recipe I love that uses pepper is this Stuffed Anaheim Pepper recipe.

• Dinner
• Pork
• Pressure Cooker