Instant Pot Barbacoa
A roast full of traditional flavors with a cooking method that takes a quarter of the time for a fall-apart, juicy, and delicious roast. This meat is perfect for meal prepping or taco night!
Ingredients
- 1 2.5-3 LB Chuck Roast
- 2.5 TBSP Kosher or Coarse Salt If using table salt, use half the amount and adjust seasoning at the end.
- 1/2 TSP Finely Ground White Pepper
- 2 TSP Cumin
- 3 TSP Chili Powder
- 1/2 TSP dried oregano
- 1 TSP Garlic Powder
- 1 20 OZ Can Pineapple Chunks Use half of the juice in the can, discard the other half. For Whole 30, Use 1 C fresh pineapple + 1 C Water.
- 2 Large Oranges Juiced
Instructions
- Mix together all the dry ingredients and spices. Coat your roast well with the seasoning rub, and rub it into the piece of meat for about 2 minutes. Place pineapple chunks + juice, and orange juice into the instant pot. Place your roast on top of juices. Attach lid and set vent to sealed setting. Put instant pot on Stew/Meat function for 75 minutes. Once cooking time is done, quick release the steam, shred your meat, and enjoy!