Ease of Preparation: Easy
Yield: 4 servings
1 ½ tablespoons (22 ml) dried thyme, divided
2 teaspoons (10 ml) garam masala
1 teaspoon (5 ml) salt
2 tablespoons (30 ml) vegetable oil
3 pounds (1.4 kg) pork shoulder, fat trimmed, cut into 1 ½-inch (4 cm) cubes
1 ½ cups (350 ml) peach nectar
¾ cup (180 ml) lime juice
1 tablespoon (15 ml) brown sugar
Zest and juice of 1 orange
2 garlic cloves, minced
1 teaspoon (5 ml) allspice
2 ½ cups (590 ml) diced peaches
½ cup (120 ml) minced cipollini onions (or substitute with shallots)
3 teaspoons (15 ml) minced poblano peppers
½ cup (120 ml) chopped fresh basil
3 tablespoons (45 ml) fresh lemon juice
12 large flour tortillas
2 cups (470 ml) crumbled Cotija cheese (or substitute with Feta)
For the pulled pork, mix 1 tablespoon (15 ml) of the thyme with the garam masala and salt in a large mixing bowl. Add the pork and toss until coated. Set the multi-cooker to Sauté and add vegetable oil. Once hot, add the pork. Sear pork on all sides, about 2-4 minutes. Turn Sauté function off.
Add the peach nectar, lime juice, brown sugar, zest and juice of the orange, garlic, remaining thyme, and allspice to a bowl and mix it together. Pour the mixture into the multi-cooker. Close and lock lid. Close vent. Set to Pressure Cook on high for 60 minutes.
Meanwhile, for the peach salsa, combine peaches, cipollini onions, poblano peppers, basil, and lemon juice and mix well.
When the pork is done cooking, allow the steam to escape naturally for 10 minutes, then quick release the rest by opening the valve, making sure to vent steam away from you.
Serve pork with tortillas, peach salsa, and crumbled cotija.