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.
1 1/2 cups fresh orange juice
1 cup thinly sliced onion
5 teaspoons chipotle chile powder
1 tablespoon ground cumin
1 teaspoon kosher salt
6 garlic cloves, minced
3 pounds boneless pork shoulder (Boston butt), trimmed and cut into 2-inch pieces
14 (6-inch) corn tortillas
2 1/2 cups chopped tomato
1/2 cup cilantro leaves
Lime wedges (optional)
How to Make It
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).
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.
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.
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.
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.
Cut the pork into uniform pieces so that it cooks evenly.
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