Best 2 Instant Pot Pork Carnitas Taco Bowls With Pickled Onions Recipes

INSTANT POT CARNITAS RECIPE

Instant Pot Carnitas Recipe image

The BEST Instant Pot Pork Carnitas are easy to make at home with your electric pressure cooker. A quick pop under the broiler at the end ensures that the carnitas get nice and crispy!

Provided by Platings and Pairings

Time 1h20m

Number Of Ingredients 22

Ingredients

Corn Tortillas
1 avocado (thinly sliced)
1/2 cup cilantro (chopped)
1 lime (cut)
4-6 lbs. pork shoulder (slightly trimmed of excess fat and cut into 2-inch cubes)
1 Tablespoon garlic salt
1 Tablespoon ground cumin
2 teaspoons dried oregano
2 teaspoons brown sugar
1 teaspoon dried basil
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon paprika
2 oranges (sliced in half)
1 lime (sliced in half)
1 cup water
1 red onion halved and thinly sliced (halved and thinly sliced)
1/2 cup apple cider vinegar
1/4 cup lime juice (freshly squeezed )
1/8 - 1/4 cup sugar
1/2 Tablespoon kosher salt
Pinch crushed red pepper flakes

Steps:

Combine garlic salt, chili powder, dried oregano, dried basil, cumin, ground coriander, brown sugar, and sweet paprika.
Rub the spice mixture evenly over the pork pieces and place in Instant Pot.
Squeeze the juice from the oranges and limes over the pork. Place rinds pulp side down in Instant Pot and add 1 cup water.
Make sure your sealing ring is in place on the lid. Lock the lid onto Instant Pot and set the steam release knob to the "sealing" position.
Press the "manual" button and set Instant Pot for high pressure for 40 minutes. It will take about 10 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
Once the 40 minutes are up, allow the pressure to release naturally for 15 minutes, then release any remaining pressure. Open the lid.
Preheat oven broiler. Shred the pork using two forks then use a slotted spoon to remove the pork, and place on a baking sheet.
Taste the pork for saltiness. You may want to sprinkle some additional salt on top. (I especially like using my homemade citrus salts at this stage of the recipe!
Place underneath broiler until tips of pork are browned and slightly crisp, about 3-5 minutes. (Don't walk away from it. Keep an eye on meat to make sure it doesn't burn or become overly browned).
Add sliced onions to a medium bowl. Pour enough boiling water over them to fully cover and count to 10. Drain onions and place in jar or bowl.
Heat vinegar, lime juice, 1/8 cup sugar, chili flakes and salt in small saucepan over medium heat until sugar has dissolved, about 3 minutes.
Taste for sweetness and add more sugar as needed.
Pour vinegar mixture over onions.
Allow to stand at room temperature, until fully cooled. Cover and refrigerate up to 2 weeks.
ASSEMBLY
Warm up Mission Organics® White Corn Tortillas in oven (best served warm for full flavor)
Place carnitas in tortillas and serve topped with sliced avocado and cilantro. Pass around extra limes for garnish.

Nutrition Facts : Calories 546 kcal, Carbohydrate 13 g, Protein 60 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 202 mg, Sodium 1988 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

INSTANT POT CARNITAS

Instant Pot Carnitas image

It's all about bold flavor for minimal effort in this shredded pork dish. Toss the meat with a handful of pantry staples--chipotles in adobo, oregano, cumin, and cayenne--plus citrus and aromatics in the multicooker, and you'll have a delicious taco filling ready in under an hour.

Provided by Riley Wofford

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h30m

Yield Serves 8 to 10; Makes 8 cups

Number Of Ingredients 12

Ingredients

1 boneless pork shoulder (6 pounds), trimmed of excess fat and cut into 2-inch pieces
2 tablespoons chopped chipotle chiles in adobo sauce (2 chiles)
Kosher salt
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon cayenne pepper
1/4 cup fresh orange juice (from 1 orange)
2 tablespoons fresh lime juice (from 1 lime), plus lime wedges for serving
1 yellow onion, peeled and quartered
8 cloves garlic, smashed and peeled
Corn tortillas, for serving
Shredded red cabbage, chopped avocado, cilantro leaves, and crumbled queso fresco, for serving

Steps:

In the bowl of a multicooker, toss together pork, chiles, 4 teaspoons salt, oregano, cumin, and cayenne. Add orange and lime juices, onion, garlic, and 1 cup water. Secure lid of multicooker. Cook on "Meat/Stew" setting for 50 minutes. Once time is complete, allow pressure to release naturally. Carefully remove lid. Discard onions and garlic. In the bowl of the multicooker, use two forks to shred pork into bite-size pieces.
Using tongs, place a tortilla directly on a gas flame or in a heavy skillet over high heat. Cook, flipping once, until lightly toasted and charred in places, about 30 seconds. Wrap in a clean kitchen towel. Repeat with remaining tortillas. Serve carnitas in tortillas with cabbage, avocado, cilantro, cheese, and a squeeze of lime.