Jalapeno Hatch Chile Pork Tacos

This is a taco night upgrade that practically makes itself. A jar of Terrapin Ridge Farms Jalapeno Hatch Chile Jellytransforms a simple pork shoulder into something deeply flavored and fall-apart tender — the sweet heat of the jelly, the citrus of fresh orange and lime juice, and the richness of the braising liquid all reduce into a glaze that coats every shred of pork. The pressure cooker does the hard work. All you have to do is show up at the table.

Ingredients:

• 5 lbs boneless pork shoulder blade roast, trimmed and cut into 3–4 inch pieces

• 2 tsp kosher salt

• 1 tsp black pepper

• 1 tsp olive oil

• 1 jar Terrapin Ridge Farms Jalapeno Hatch Chile Jelly

• 1 cup reduced sodium chicken broth

• ¼ cup freshly squeezed orange juice

• 2 tbsp freshly squeezed lime juice

• 2 bay leaves (optional)

• Warm tortillas, avocado slices, pico de gallo, and lime wedges for serving

Directions:

1. Set pressure cooker to SAUTÉ mode and heat until hot. Season pork pieces with salt and pepper.

2. Add olive oil to the pot. Sear pork on all sides until browned, about 5 minutes. Remove and set aside.

3. Pour in chicken broth, orange juice, and lime juice. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.

4. Return pork to the pot. Pour the entire jar of Jalapeno Hatch Chile Jelly over the pork and add bay leaves if using.

5. Seal the lid and set valve to sealed. Cook on HIGH pressure for 80 minutes. Allow pressure to release naturally for 10 minutes, then fully release.

6. Remove pork to a large bowl or cutting board and shred with two forks.

7. Switch pot back to SAUTÉ mode and reduce the remaining liquid to about 1 cup, 10–15 minutes. Discard bay leaves. Toss shredded pork in the reduced liquid.

8. Serve in warm tortillas with avocado, pico de gallo, and lime wedges.