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2 lb pork shoulder
1/2 jar (8 oz) Patricia Quintana Achiote Sauce
1/2 cup orange juice
1 can (15 oz) black beans, drained
4 cups tortilla chips
1 1/2 cups shredded Mexican cheese blend
Salt, to taste
Pepper, to taste
Optional toppings
1 cup shredded lettuce
1/4 cup sour cream
1 avocado, sliced
Pickled Onions, thinly sliced
Patricia Quintana Roasted Habanero Salsa
Patricia Quintana Pineapple Habanero Salsa
Instant Pot
Prep: 5 mins
Cook: 30 mins
Rest and Pressure Release: 15 minute
Total: 50 minutes
Servings: 4
Slow Cooker
Prep: 5 mins
Cook: 8 hours on high, overnight on slow
Cut the pork shoulder into 3-inch sized pieces and season with salt and pepper.
Combine meat with orange juice and 1/2 jar (8 oz) Patricia Quintana Achiote Sauce.
Marinate and refrigerate the meat for 15 to 20 minutes and up to 24 hours (optional).
Place pork and add marinade into the Instant Pot, cover and secure the lid.
Choose manual or pressure cook, then high pressure and set the time for 30 minutes.
When the time is up, allow for the natural release of pressure.
With two forks shred the meat right inside the pot and allow it to marinate in the liquid until ready to serve.
In an oven safe dish combine tortilla chips, beans and achiote pulled pork.
Top with cheese.
Bake at 350 F for 10 minutes or until cheese is melted.
Add optional toppings: pickled onions, avocado, sour cream, lettuce.
Pour your favorite Patricia Quintana Salsa (Flavor pairs perfectly with Patricia Quintana Roasted Habanero Salsa or Patricia Quintana Pineapple Habanero Salsa).
