Ingredients

• 1 cup chicken broth
• 0.5 cups orange juice , without pulp
• 0.25 cups lime juice
• 5 cloves garlic , minced
• 1 tablespoon ground cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 tablespoon olive oil
• 1 pound) ribeye roast , cut into 3-inch cubes
• 8 cherrys tomatoes , quartered
• 1 mango , diced
• 1 jalapeno pepper , seeded and diced
• 0.5 small red onion , diced
• 0.25 cups chopped cilantro
• 2 tablespoons salsa verde
• 12 streets taco-size corn tortillas
• 1 lime , cut into wedges

Instructions

1. 1 Whisk chicken broth, orange juice, lime juice, garlic, cumin, oregano, salt, and pepper together in a bowl. Set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil for 30 seconds, then add pork cubes and cook for 4 minutes. Using tongs, turn pork cubes over; cook 4 minutes more. Turn off Saute function.
3. 3 Pour chicken broth mixture over the pork. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 20 to 40 minutes. Unlock and remove the lid.
5. 5 Meanwhile stir tomatoes, mango, jalapeño, red onion, cilantro, and salsa verde together in a bowl.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Shred pork using 2 forks; transfer pork to a baking sheet. Ladle half of the juices from the Instant Pot over the pork. Toss to combine and spread out in an even layer onto the baking sheet.
8. 8 Broil pork for 8 minutes. Toss and broil 8 minutes more, or until desired crispness is reached.
9. 9 Divide pork between tortillas. Top with mango salsa. Serve with lime wedges.

Nutrition per serving