Moroccan Spiced Pork Butt

Moroccan Spiced Pork Butt w/ Citrus Yogurt Sauce

• 1 tablespoons olive oil
• 3-4 pound ButcherBox pork butt
• 1 tablespoon salt
• 2 tablespoons + 2 teaspoons ground black pepper
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 2 teaspoons turmeric
• 1/2 teaspoon cardamom
• 1/4 teaspoon clove
• 1/4 teaspoon nutmeg
• 2 cups chicken stock
• 1 red onion quartered
• 1/4 cup dried apricots, rough chopped
• 2 lemons, quartered
• 1/4 fresh mint, chopped and separated
• 1 cup plain greek yogurt
• 1/4 cup orange juice
• 1 teaspoon orange zest

1. Set the pressure cooker to high sauté. Heat the olive oil until it shimmers. 
2. Salt the pork butt and add it to the heated pot. Sear on each side for 3-4 minutes to develop a crust.
3. In a small bowl combine the spices (ground pepper - nutmeg), set aside. 
4. Once the pork has seared, sprinkle the spices over the pork, flipping in the pot to coat on all sides. Add the chicken stock, red onion, apricots, lemons and 2 tablespoons chopped mint. 
5. Place the pressure cook lid on the pot and ensure the valve is set to SEAL. Set the pressure cooker to high for 50 minutes. 
6. When the pressure cooker time has finished, let it naturally release pressure (aka, do nothing) for 20 minutes. 
7. Release the additional steam by turning the pressure nozzle to VENT. 
8. Remove the pork and place on a a large platter. Rest for 5 minutes before shredding with two forks.
9. Heat a cast iron skillet over high heat. Crisp the shredded pork in the cast iron for 3-5 minutes. Move to a platter and garnish with fresh mint. 
10. While the pork is crisping, combine the remaining chopped mint with the yogurt and orange juice and zest in a small bowl.
11. Serve the crispy pork with a dollop of citrus yogurt.