I followed the recipe exactly as written, except I used shoulder instead of tenderloin. I had a whole bone-in pork shoulder weighing about 7.5lbs, and used about 2/3 for a roast in the instant pot two nights ago, then put the rest aside for this.
It was delicious! Next time I’ll definitely make at least a double batch of the cumin-chili paste and use it with other meats. The sauce was delicious, too. No complaints.
