The Pioneer Woman Tasty Kitchen
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Instant Pot Carnitas Tacos

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Level: Easy

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Description

Carnitas is one of my favorite anytime tacos. I’ve always hesitated to dedicate the time to roast a whole pork shoulder, but a pressure cooker makes the job a cinch.

Ingredients

  • 2 pounds Boneless Pork Shoulder, Cut Into 2 Inch Cubes
  • 3 Tablespoons Extra Virgin Olive Oil, Divided
  • 1 whole Small White Onion, Chopped
  • 2 cloves Garlic, Minced
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Cumin
  • 1 whole Bay Leaf
  • 2 whole 3-inch Orange Peel Strips
  • ¼ cups Fresh Orange Juice
  • ½ whole Medium Red Onion, Thinly Sliced
  • ½ cups Sherry Vinegar
  • 4 teaspoons Kosher Salt
  • 18 whole Mini Corn Tortillas
  • 2 whole Limes, Cut Into Wedges
  • ½ cups Green Salsa
  • ½ cups Pickled Or Fresh Jalapeños
  • ½ cups Queso Fresco
  • ½ cups Cilantro Leaves

Preparation

Season pork with oregano, cumin, salt and pepper. Toss with 2 tablespoons and olive oil.

Place pork in pressure cooker. Top with onion, garlic, bay leaf and orange peel strips. Squeeze over orange juice. Season with additional salt and pepper. Pressure cook on high for 1 hour with natural release.

While pork cooks, add sliced onion, vinegar, sugar and salt to a bowl. Cover and allow to sit out and pickle at room temperature.

Remove pork from pressure cooker and shred. Season with additional salt and pepper, as desired. Save juices to toss pork in as needed.

Heat a pan over medium-high heat. Add remaining tablespoon of oil to pan. Add some of pork and 1-2 tablespoons of juice to pan in a single layer. Cook undisturbed for 4–5 minutes or until well-browned and crispy on bottom side. Crisp in batches, if needed.

Heat tortillas over gas flame on stove top or inside the oven until just warmed through.

Place pork and desired toppings into tortillas, and enjoy.

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