Carnitas Tacos feature slightly braised pork with pressure cooked in tangy/zesty notes that match perfectly with the vegetables and your favorite sauce. Dripping with delicious juice these tacos will be a hit during your next communal feasting. They are perfectly small, if you do not want to over indulge, you can just sample these traditionally styled tortilla loaded snacks. However, if you brought your appetite with you to the table then you will enjoy satisfying the hunger within by munching on these flavor filled delights.
If you enjoy tacos and are looking for an easy recipe, then I suggest you watch the video and follow the instructions below to initiate the planning of your next meal. Best served on freshly toasted tortillas, as they tend to get a bit stale after a few hours. Store ingredients separately if you have leftovers to reheat and enjoy later. Feel free to like and share this or any other recipes in my growing catalogue of eatfoodlicious tutorials, suggestions and ideas.
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Serve on corn tortillas. Top with cheese, cilantro, lime, salsa, avocado, tomatoes and jalapeños.
Ingredients
In a small bowl: combine all the rub ingredients and mix.
Rub the dry mix all over the pork.
Place the rubbed pork into the cooker.
Place the rest of the ingredients (orange juice, lime, garlic, onion & jalapeño) on top of the pork.
Place the lid on. Pressure cook on high for 80 minutes (1 hour & 20 minutes) and a natural release (approx. 30 minutes). Remove the lid.
Remove the pork an place on a bowl/plate. Use tongs or 2 forks to shred the meat. Set aside.
Strain liquid from cooker using a fine wire mesh. Save the liquid for frying.
Add ⅓ of the shredded meat and ⅓ of the liquid to the pan.
Cook for 5-8 minutes or until the liquid has evaporated and the meat begins to crisp. Set crisp meat aside. Repeat previous steps two more times to crisp the remaining of the meat. Make sure to flip/turn the meat as you cook to crisp all sides.
This can be served as a tacos or taco bowls.
Serve on corn tortillas. Top with cheese, cilantro, lime, salsa, avocado, tomatoes and jalapeños.
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Instant Pot Pork Carnitas
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 4 lbs boneless boston butt or shoulder
- 1 cup fresh orange juice about 3 large oranges
- 1 lime juice only
- 1 sweet onion chopped
- 8 garlic cloves minced
- 1 jalapeño about 2" long remove seeds & minced
Rub
- 2 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp ground oregano
- 2 tsp salt
- 1 tsp black pepper
Additional
- corn tortilla
- chopped cilantro
- finely sliced onion
- lime
- shredded cheese or crumble cotija cheese
- pico de gallo or salsa
- sliced avocado
- sour cream
Instructions
Rub
- In a small bowl: combine all the rub ingredients and mix. Clean and pat the pork dry with a paper towel. Rub the dry mix all over the pork.
Pressure Cook
- Place the rubbed pork into the cooker.
- Place the rest of the ingredients (orange juice, lime, garlic, onion & jalapeño) on top of the pork. Lift one side of the pork up (use a tong or wooden spoon); this will allow the juice to go underneath the meat.
- Place the lid on. Pressure cook on high for 80 minutes and a natural release (approx. 30 minutes). Remove the lid.
- Remove the pork an place on a bowl/plate. Use tongs or 2 forks to shred the meat. Set aside. Strain liquid from cooker using a fine wire mesh. Save the liquid for frying.
Frying
- Use an iron skillet or nonstick-pan. Add 1 tbsp oil and heat to medium-high.
- Add ⅓ of the shredded meat and ⅓ of the liquid to the pan. Cook for 5-8 minutes or until the liquid has evaporated and the meat begins to crisp. Set crisp meat aside. Repeat previous steps two more times to crisp the remaining of the meat. Make sure to flip/turn the meat as you cook to crisp all sides.
Serve on corn tortillas. Top with cheese, cilantro, lime, salsa, avocado, tomatoes and jalapeños. Enjoy!
Video
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