Tender Pressure Cooker Spicy Pork Shoulder with Chipotle
Spicy Pork Shoulder
Bold, smoky, and fall-apart tender spicy pork shoulder made easy in the pressure cooker.
Nutrition (per serving)
There’s nothing quite like the magic of a pressure cooker when it comes to tough cuts of meat like pork shoulder. Traditionally, you would have to wait all day for that perfect, fork-tender texture, but this recipe delivers all that smoky, spicy goodness in just a fraction of the time. It’s my absolute go-to for busy weekends when I want something that tastes like it has been simmering on the stove for hours, filling the house with an incredible aroma.
The star of the show here is the blend of chipotle peppers in adobo and warm spices. It creates a deep, complex heat that isn't just spicy for the sake of being spicy—it has a beautiful smokiness that permeates every fiber of the meat. Whether you’re stuffing it into charred tortillas for taco night or serving it over a bed of cilantro lime rice, this pork is a guaranteed crowd-pleaser that will have everyone reaching for seconds.
Ingredients
- Pork shoulder (cut into 3-inch chunks):3 lb
- Chicken broth:1 cup
- Chipotle peppers in adobo (minced):3 tbsp
- Yellow onion (diced):1 piece
- Garlic (minced):4 cloves
- Brown sugar:2 tbsp
- Fresh lime juice:2 tbsp
- Ground cumin:1 tbsp
- Dried oregano:1 tsp
- Olive oil:2 tbsp
- Kosher salt and black pepper:to taste
Instructions
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Season the pork chunks generously on all sides with salt, pepper, and the ground cumin.
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Set your pressure cooker to the 'Sauté' function and add the olive oil. Once hot, sear the pork in batches until browned on all sides. Remove the pork and set it aside.
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Add the diced onion to the pot and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
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Pour in the chicken broth and use a wooden spoon to scrape up all the brown bits from the bottom of the pot (this is where the flavor is!).
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Stir in the minced chipotle peppers, brown sugar, dried oregano, and lime juice.
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Add the pork chunks back into the pot, ensuring they are partially submerged in the liquid.
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Secure the lid and set the pressure cooker to 'High Pressure' for 60 minutes.
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Once the timer goes off, allow the pressure to release naturally for 15 minutes before venting the remaining steam.
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Transfer the meat to a large bowl and shred it using two forks. Toss with a ladle of the cooking liquid before serving.
Tips & Notes
- For crispy edges, spread the shredded pork on a baking sheet and broil for 3-5 minutes until the tips are golden-brown.
- If you prefer less heat, remove the seeds from the chipotle peppers before mincing them.
- The leftover liquid makes a fantastic base for a spicy soup or can be reduced down to a thick glaze.
