• 2 ½ lbs pork tenderloin, excess fat removed, cut into 2 inch cubes
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons brown sugar
  • 1 teaspoon dried basil
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon liquid smoke
  • 1 orange, sliced in half
  • 1 lime, sliced in half
  • 1/2 cup water


Combine garlic powder, cumin, dried oregano, brown sugar, dried basil, ground coriander, chili powder, paprika, salt, and liquid smoke in a small bowl. Rub the spice mixture evenly over the pork pieces and place pork into the Instant Pot. Squeeze the juice of the orange and lime over the pork. Place the rinds from the orange and lime, pulp side down, in the Instant Pot and then add the water. Make sure the sealing ring of the Instant Pot is in place on the lid, and lock the lid onto the Instant Pot. Set the steam release knob to the sealing position. Press the manual button and set the Instant Pot to high pressure for 40 minutes. It will take about 10 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer. When the time is up, allow the pressure to release naturally for 15 minutes, then release any remaining pressure. Open the lid, and remove the pork. Reserve some of the cooking liquid. Shred the pork with two forks, and pour cooking liquid over pork for additional moisture.
Serve alongside cilantro lime cauliflower rice for a complete meal!
Modification: If you don’t have an Instant Pot, use a Crock Pot instead! Follow the recipe as described above using the Crock Pot in place of the Instant Pot. Cook on low for 6-8 hours or on high for 4-5 hours, or until the pork is tender.

Serving Size: 1/20 of the recipe
Makes 20 servings (about 1/4 cup per serving)


Calories 122
Fat 4.8g
Saturated Fat 1.2g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1.5g
Cholesterol 45mg
Sodium 177mg
Potassium 247mg
Carbohydrate 1.9g
Fiber 0.4g
Sugar 1.0g
Protein 17g

Modified from a recipe by Marcia Townsend