This hearty Instapot meal that can be quickly prepared. It can be expanded to many more servings by pairing with cooked rice. As this is essentially the same pork I use in my Cubano recipe, it pairs well with Cubano inspired quesadillas: flour tortillas, a smear of habanero honey-mustard, grated swiss cheese and finely diced pickle.
1 to 3 pounds Pork Shoulder or Chops - this is flexible as the beans are filling on their own.
1 teaspoon Kosher Sea Salt
1/2 teaspoons ground Black Pepper
1 Tablespoon ground Cumin
1 Tablespoon dried Oregano
2 Tablespoons Olive Oil
4 cloves garlic, smashed, chopped or minced
1 cup sour citrus juice: Orange + Lime, Meyer Lemon + Lime, Grapefruit + Lime. Any combination using at least 1 lime.
5 cups Chicken Broth
1 sliced medium Onion
1 teaspoon Red Pepper Flakes
2 Bay Leaves
1 pound dry black beans, rinsed
FOR THE INSTAPOT PORK:
In a shallow bowl or on a plate, mix salt, pepper, cumin, oregano:
Coat Pork in spice mixture:
Add olive oil to Instapot, set to sauté, let get hot then cook pork for 4-5 minutes on each side:
Add remaining ingredients to the Instapot (garlic, citrus juice, broth, onions, chile flake, bay leaves and beans), place seared pork on top of all and pressure cook for 1 hour:
After the one hour cook time, allow Instapot to naturally release pressure for at least 15 minutes then release remaining pressure and remove meat.
Slice or pull the pork:
Skim any excess fat from the braising liquid and beans.
Ladle beans into bowls topped with pork.
Garnish as desired: cilantro, sour cream, lime wedges, etc.
Makes 6 large dinner sized portions