Pressure Cooker Jalapeno Hatch Pork Tacos • Rustlin' Rob's Gourmet Texas Foods

Ingredients

• 5 lbs. boneless pork shoulder blade roast, trimmed and cut into 3 to 4 inch pieces
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp olive oil
• 1 Jar Rustlin' Rob's Jalapeno Hatch Chile Jam
• 1 cup reduced sodium chicken broth
• 1/4 cup freshly squeezed orange juice
• 2 tbsp freshly squeezed lime juice
• 2 bay leaves (optional)