Servings: 4 to 6

3-4 lbs Pork Shoulder roast 3 to 4 lbs Pork Shoulder roast
1 Medium Onion chopped 1 Medium Onion chopped
3-6 Cloves of Garlic slightly smashed 3 to 6 Cloves of Garlic slightly smashed
2 Tbs Chili Powder ( I prefer Ancho Chili powder ) 2 Tbs Chili Powder ( I prefer Ancho Chili powder )
1 tsp Chipotle Powder ( more if you like it spicy ) 1 tsp Chipotle Powder ( more if you like it spicy )
2 tsp Cumin 2 tsp Cumin
1/2 tsp Oregano dried ½ tsp Oregano dried
1/2 tsp Cilantro dried ½ tsp Cilantro dried
Salt and Pepper to taste. Salt and Pepper to taste.
1 cup each Chicken and Beef Stock 1 cup each Chicken and Beef Stock

Sauté Onion and Garlic in oil until translucent.
Cut Pork into large chunks, removing most of the fat.
Add Pork to Onion and Garlic mixture.
Add all remaining ingredients except for the broth.
Sauté until all the Pork is covered with the spices until it has a bit of color, allowing the spices to cook into the pork a bit.
Add both Broths.
Pressure cook on high for 35 min.
10 minutes then NPR.
The next steps are optional.
Remove meat from IP into a bowl.
Strain and de-fat the remaining broth.
Return to pot and using the sauté feature, cook for approx. 15 min. or until reduced by half.
Shred pork and return in to the cooking liquid.
Serve.