hands on Time
25 Mins
under pressure Time
29 Mins
Yield
Serves 7  

Pork shoulder, quick-braised with orange juice and spices in the pressure cooker, and then broiled to crispy perfection, provides the base for our Pork Carnitas Tacos. For a lower carb count, swap lettuce cups for the corn tortillas.

 

How to Make It

Step 1

Combine first 6 ingredients (through garlic) in a 6-quart Instant Pot®. Add pork, tossing to coat. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 29 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release (page 4).

 

Step 2

Remove pork from cooker with a slotted spoon; shred with 2 forks to measure 4 3/4 cups meat. Remove and discard any chunks of fat. Spread pork in a single layer on a jelly-roll pan or broiler pan lined with foil. 

 

Step 3

Skim fat from cooking liquid in cooker; discard fat. With lid off, press [Sauté], and use [Adjust] to select "More" mode. When cooking liquid comes to a boil, turn cooker off. Press [Sauté], and use [Adjust] to select "Normal" mode. Simmer, uncovered, 5 minutes or until slightly thick, stirring frequently. 

 

Step 4

 Preheat broiler. 

Step 5

Drizzle pork with 1/4 cup cooking liquid. Discard remaining cooking liquid, or set aside for serving, if desired. Broil pork 3 to 5 minutes or until pork is browned and edges are crispy, turning pork occasionally. 

 

Step 6

Heat tortillas in microwave according to package directions. Spoon 1/3 cup shredded pork mixture onto each tortilla. Top each with about 3 tablespoons tomato and about 1 1/2 teaspoons cilantro. Serve with lime wedges, if desired.

 

Chef's Notes

Pressure-Perfect Tip:
Cut the pork into uniform pieces so that it cooks evenly.

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