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Pork shoulder recipes are abundant in the world of pressure cooking for a reason: The Instant Pot’s quick-cooking powers turn this tough cut tender and easy to shred in less than an hour.

Flavorful, saucy pork adobo makes a great taco, burrito or tamale filling or a good main course with sides of rice and beans.

The sauce recipe yields twice as much as you need for pork, but the extra batch freezes well.

Pulled Pork Adobo

4 ancho chiles

4 guajillo chiles

4 cloves garlic

1 yellow onion, cut into 1-inch pieces

1 1/2 teaspoons kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon oregano

1/2 teaspoon black pepper

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1 cup fresh orange juice

1 boneless pork shoulder roast, about

3 pounds

1 teaspoon kosher salt (divided use)

1/2 teaspoon freshly ground black pepper

2 tablespoons avocado oil or other neutral oil with high smoke point

2 yellow onions, sliced

1/2 cup low-sodium chicken broth or water

To make the sauce, bring a kettle of water to a boil. Place the ancho and guajillo chiles in a heatproof bowl, add boiling water to cover, and let soak for 20 minutes, until softened. Remove chiles from the water, remove their stems, split them in half lengthwise and scrape out their seeds and ribs. Discard the soaking water.

In a blender, combine the chiles, garlic, onion, kosher salt, cumin,

oregano, black pepper, cinnamon, cayenne and orange juice and process into a smooth puree. Measure 1 cup for this recipe and set aside. Transfer the remainder to an airtight container and freeze for up to 3 months.

To cook the pork, cut the roast into 4-inch cubes and season them with

1/2 teaspoon of salt and all the pepper.

Select the Saute setting on the Instant Pot, adjust the heat level to More, and heat the oil. Using tongs, place the pork cubes in the pot. Sear the pork for about 6 minutes, until well browned on the first side. Flip the pieces over and sear for about 6 minutes longer, until well browned on the second side. Using the tongs, transfer the pork to a plate.

Add the onions and the remaining 11/2 teaspoon salt and saute for about

5 minutes, until the onions have softened. Stir in the broth and the 1 cup adobo sauce, then return the seared pork to the pot and stir to coat it with the sauce. Arrange the pork pieces in a single layer.

Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Meat/Stew setting and set the cooking time for 50 minutes at high pressure.

Perform a quick release by moving the Pressure Release to Venting. Open the pot and transfer the pork to a carving board or large dish.

Press the Cancel button to reset the cooking program, then select the Saute setting. Let the sauce simmer, uncovered, for 15 minutes. Meanwhile, use a pair of forks to shred the pork.

When the sauce is ready, return the shredded pork to the pot and stir to combine. At this point, you can select the Keep Warm setting to keep the sauce and meat warm for up to

10 hours before serving. Serve the pork right away, refrigerate it for up to 48 hours or freeze it in zipper-seal bags for up to 4 months.

Makes 6 to 8 servings.

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