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Jalapeno Hatch Chile Pork Tacos

Jalapeno Hatch Chile Pork Tacos

Hatch Chile Jelly Pulled Pork Tacos
5 lbs. boneless pork shoulder blade roast, trimmed and cut into 3 to 4 inch pieces
2 tsp kosher salt
1 tsp black pepper
1 tsp olive oil
1 Jar Terrapin Ridge Farms Jalapeno Hatch Chile Jelly
1 cup reduced sodium chicken broth
1/4 cup freshly squeezed orange juice
2 tbsp freshly squeezed lime juice
2 bay leaves (optional)

Heat the pressure cooker on SAUTE mode until hot.
Season the pork pieces with salt and pepper.
Add 1 tsp olive oil to the pressure cooker and sear the pork on all sides until browned (about 5
Remove pork from pressure cooker and set aside.
Pour the chicken broth, orange juice and lime juice into the pressure cooker and use a wooden
spoon to deglaze the pot and remove any browned bits stuck to the bottom. Carefully place
the pork into the liquid. Pour the jar of Jalapeno Hatch Chile Jelly
onto the pork pieces then toss in the bay leaves. * see note
Close the lid and make sure the valve is in the sealed position. Set to HIGH pressure for 80
minutes. Let the pressure release naturally for 10 minutes before fully releasing the pressure.
Carefully remove the pork from the pressure cooker to a large bowl or cutting board and shred
into smaller chunks with two forks. Meanwhile turn the pressure cooker to SAUTE mode and
reduce the liquid till it’s about 1 cup (about 10 to 15 minutes). Toss the pork in the reduced
Serve with warm tortillas, avocado slices, pico de gallo and lime wedges. Enjoy!

*I use an 8 quart instant pot for this recipe.

Products Used In This Recipe: