3 lbs Pork Butt or Pork Shoulder, trimmed and cut into large chunks
4 Tbs. Olive Oil
1 large Spanish Onion, diced
12 large Garlic Cloves, minced
1 Can Chipotle Chiles en Adobo, minced
1 tsp. Cinnamon
¼ tsp. Cloves, 8-10 whole cloves
1.5 cups Chicken Broth, plus more if necessary
1.5 cups very Strong Brewed Coffee
1/3 cup Coffee Grinds
28 oz. Can Crushed Tomatoes
3 Bay Leaves
½ tsp. Black Pepper
Corn Tortillas
*If using unsalted chicken broth, 1 tsp. Salt, more to taste
Generously season the pork with coffee, salt and pepper. Heat the oil in a large skillet over medium-high heat. Working in batches if necessary, sear the meat until browned on all sides. When brown, remove the meat and set aside. Sauté the onion until soft, then add the garlic and chipotles. Cook for another 1-2 minutes, until the garlic is just beginning to brown. Add the cinnamon and cloves and sauté until fragrant, another minute. Return the meat to the pot and stir to coat with the spices.
Add all ingredients to Instapot. Add the tomatoes, broth, coffee, bay leaves, salt, and pepper. Cook on medium for 8 hours, and 1 hour on pressure cook (make sure liquid is below fill line).
When the pork is done, remove the chunks of meat from the sauce and pull the pork with two forks. Meanwhile, set the pot over medium heat and reduce the sauce to your desired thickness, seasoning to taste, if necessary. Stir the pulled pork back into the sauce, and serve.
Top tacos with black beans, onions, and cilantro.