2 tbs. oil  
1 onion — diced
1 chipotle pepper
2 pounds  pork shoulder — cubed
1/2 tbs. chili powder
1 tsp. cumin
1/4 tsp. dried oregano — Mexican
1/4 tsp. ground coriander
1/2 tsp. dried thyme
1/8 tsp. ground clove
1/8 tsp. allspice
3 cloves garlic – minced
1 tbs. tomato paste
1 14 1/2 ounce can diced canned tomatoes — w/green chilis
1 c. beef broth
1 bay leaf — medium
1/4 c. fresh cilantro — chopped
8 flour tortillas
6 ounces Fontina cheese – shredded

Heat oil in a four-quart pressure cooker over medium-high heat. Add onion and chipotle. Cook until onion is soft, approximately 8-10 minutes. The chipotle will soften while cooking. Add pork and brown on all sides.  Add chili powder through allspice. Cook for 2 more minutes. Add garlic and tomato paste, and cook 3 more minutes. Stir in tomatoes, beef broth, and bay leaf. Bring to high pressure and cook for 25 minutes.

Remove pork from liquid using slotted spoon. Set aside. Reduce liquid to approximately 1 cup over medium-high heat. Shred pork and mix into sauce with cilantro. Divide pork between tortillas, cover with cheese, and fold the ends over to create burritos. Crisp burritos in a 375-degree oven. Serve with salsa and sour cream.

Serves four.