- 1 teaspoon kosher salt
- 1/2 tsp dried oregano
- 1/4 tsp ground cuminPinch cinnamon
- 1 tbsp extra-virgin olive oil
- 1/4 tsp freshly ground black pepper
- 1 tsp liquid smoke optional
- 2 tbsp Freshly Squeezed Orange Juice
- 1 1/2 lbs country ribs or pork shoulder cut into
- 4 garlic cloves pressed
- 1/4 cup freshly squeezed lime juice
- 4 or 6 small corn or flour tortillas warmed
- 4 ounces fresh pineapple trimmed and chopped (about
- 1/4 small red bell pepper seeded and chopped
- 1/4 small onion chopped (about
- 1 small serrano pepper or jalapeño seeded and chopped
- 2 tbsp chopped cilantro
- 1 – 2 tsp freshly squeezed lime juice
- 1/4 tsp kosher salt or more as needed
In a small bowl, mix the salt, oregano, cumin, cinnamon, olive oil, pepper, liquid smoke (if using), and orange juice. Sprinkle over the country ribs and lightly rub the spices into the meat. If you have time, let the ribs rest for 30 minutes (or up to overnight in the refrigerator).
Add the garlic and lime juice to the inner pot. Place the ribs in the pot, arranging them in a single layer. Lock the lid into place. Select Manual or Pressure Cook; adjust the pressure to High and the time to 25 minutes.
While the pork is cooking, make the salsa. In a medium bowl, mix the pineapple, bell pepper, onion, pepper, cilantro,
1 teaspoonof lime juice, and salt. Taste and add the second teaspoon of lime juice if you want it more tart.
After cooking, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
Unlock the lid. Use tongs to remove the ribs to a plate or cutting board. Use forks or your hands to shred the meat into bite-sized chunks, discarding any fat or gristle. To serve, spoon
1/4 cupor so of pork onto a tortilla and top with a spoonful of salsa.