Story: Ingredient Challenge - David Genat
Episode: Episode 8
Presenter: Trevor Cochrane & David Genat
Air Date: 27th March 2022

Recipe:

• Grab boneless pork shoulder roast (Boston butt) and cut it into 2-inch cubes.
• Put the pork in a large bowl and sprinkle on the salt, cumin, red pepper flakes, and oregano.
• Toss well to coat. Transfer the seasoned pork to the Instant Pot insert.
• Use a vegetable peeler to peel wide strips of zest off the orange. Stay close to the surface, making sure you don’t peel into the white pith.
• Add the strips of orange zest to the Instant Pot, along with the garlic, quartered yellow onion, and bay leaf.
• Cut the bald orange in half and juice it.
• Pour the juice into the Instant Pot, insert and stir to distribute.
• Place the insert into the Instant Pot and lock the lid.
• Make sure the valve on the lid is pointed at the sealing position.

Method:

1. Press the“Manual” button or “Pressure Cook” and cook on high pressure for 35 minutes. (Stovetop pressure cooker users should cook under high pressure for 30 minutes)
2. Let the pressure release naturally for 20 minutes.