The pork belly is cooked in the Instant Pot until melt-in-your-mouth tender, then roasted to crisp perfection and served on a flour tortilla with tomatoes, cheese and chimichurri sauce.

Why This Recipe Works

Cooking the pork in the instant pot allows it to get super tender and juicy. Like fall-apart tender.


Pork belly Orange juice Garlic clove Chipotle pepper Cumin Fresh lime juice Salt Flour or corn tortillas Cotija cheese Diced tomatoes Cilantro Chimichurri Red onions Fresh lime

Combine the pork belly, orange juice, garlic, chipotle pepper, cumin, 1 tsp. of salt and lime juice in the Instant Pot. Cook on high pressure for 60 minutes.


Let the pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure.

Heat the oven to 425F. Place the pork belly on a rack over a parchment paper lined baking sheet and sprinkle lightly with the remaining teaspoon of salt.

Remove from the oven and let it cool. Once cooled, shred with a fork or chop in small pieces.

Get the full Instructions here!

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