pork carnitas tacos
Pork Carnitas Tacos

Course: Main Course
Cuisine: Mexican
Servings: 6
  • 2.5 lb Pork Shoulder or Roast (thawed)
  • 1/2 onion
  • 1 jalapeno - chopped and seeds removed
  • 2 cloves garlic
  • 1 lg orange
  • 1 tbsp avocado oil
  • 1 tbsp oregano
  • 1 tbsp cumin
  • 1 tsp salt
  • 1/2 tsp pepper
  1. Rinse and dry your pork.

  2. Combine the rub ingredients and massage into the pork.

  3. Place the pork on top of the trivet in your Instant Pot (or pressure cooker)

  4. Top with chopped onion, chopped jalapeno, minced garlic and the juice of your large orange.

  5. Put on the lid, make sure the vent is closed and cook on high for 1 and a half hours.

  6. Once done, quick release.

  7. Remove the pork onto a cutting board and shred.

  8. If there is any fat on top of the juices left behind in the Instant Pot, feel free to skim that off and discard.

  9. If you have more than about a cup of juice left, reduce the remaining liquid by setting the mode to saute with the lid off.

  10. Next, take a skillet (I personally use a cast iron for this part) and heat your oil.

  11. In batches, place some of your shredded pork into the skillet.

  12. Poor over some of the saved juice and WAIT. You'll have the urge to stir the pork, but don't. Let the juice evaporate. This will give your pork a nice crispy texture.

  13. Once the liquid has mostly evaporated and you can see a nice browning happening, flip the pork to brown the other side, but only slightly.

  14. Remove the pork, set aside and repeat with the remaining pork.

  15. Drizzle enough liquid over the finished pork to add moisture and more flavor.