Instant Pot Pork Carnitas Tacos
Ingredients
3 pound boneless pork shoulder roast
1 tablespoon salt
½ teaspoon pepper
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon oregano
1/3 cup orange juice or juice from one orange
2 tablespoons lime juice
2 tablespoons Nature’s Intent Organic Apple Cider Vinegar
1.5 cups beef broth
warmed corn tortillas
Directions
- In a small bowl combine all dry seasonings together. Rub on top of frozen meat.
- Pour broth , orange juice, lime juice and apple cider vinegar, stir together. Place frozen butt in the center of the pot.
- Close lid and steam valve and set to high pressure for 1 hour 45 minutes for 3-4 lb. size roast.
- When done let pressure release naturally which will take approx. 20 minutes.
- Lift lid and chop/shred on a cutting board. Remove any fat and/or bone.
- When you’re ready to serve the pork, carefully shred the pork using two forks. Turn your broiler on High and place the shredded pork on a large baking sheet.
- Broil for 2-3 minutes or until pork ends get nice and crispy. You can broil a bit more depending on how crispy you like your carnitas. Serve warm over rice or in corn tortillas.
Notes
- Adapted from The Lemon Bowl and Temecula Blogs