Hello Monday!
I am officially wiped out from all of the end-of-school activities, performances, recitals, preparation for upcoming graduation, spring sports ending and summer sports beginning. It is all so fun, but so busy!
It has required major strategic planning and time management to stay on top of all of the logistics for our busy weeknights. So in case you are in the same boat, I thought I’d share this family fave to help your weeknights go smoother, too!
We love anything tacos around here, and this can be made in advance and assembled when ready to serve.
Enjoy!
Instant Pot Pork Carnitas Tacos
This pork carnitas recipe ranks high in our family favorites. Tacos is our love language around here, you could say. This is always a winner when bringing a meal to someone, too! Use any leftover pork for nachos, two-for-one kinda recipe. Win, win.
Equipment
- Instant Pot
Ingredients
- 4 lbs boneless pork shoulder or butt, cubed
- 1 tbsp olive oil
- 4 tsp smoked salt
- 2 tsp cumin
- 1 tsp pepper
- 2 yellow onion, choppped
- 6 garlic cloves, minced
- 4 dried bay leaves
- juice of 4 limes
- 3 cups orange juice
- 2 cups chicken broth
For garnish
- lime wedges
- cilantro
Instructions
- Add the olive oil to Instant Pot. Press Sauté function on high setting. Once hot, add pork chunks and brown on all sides for about 10 minutes. Cook in batches if needed. Add all of the rest of the ingredients and mix well to combine.
- Put lid on and secure closed. Press Cancel and then press Pressure Cook on High for 30 minutes. Let Instant Pot Manual Release on its own for 20 minutes, then remove lid.
- While Instant Pot is slow releasing, turn oven on to broiler.
- Use slotted spoon to remove pork and onions from Instant Pot and place on a lined baking sheet. Gently pull pork apart with two forks. Squeeze fresh lime juice on pork and then broil for 2-3 minutes, or until pork is brown and crispy. Watch carefully so it does not burn!
- Garnish with lime wedges and cilantro. Serve with tortillas and your favorite taco fixings!
