Instant Pot Carnitas Tacos
- Yield: 4 1x
- Method: Instant Pot
- Cuisine: Mexican
Ingredients
Units
Scale
- 1–2 lbs Instant Pot pulled pork
- 12–16 corn tortillas
- 1 jalapeno
- 2 limes
- 1 cup cilantro
- 4–6 radishes
- 1/2 red onion, diced
Instructions
- Heat oven to low broil. Drain liquid from the pozole or slow-cooked pork and remove hominy.
- Place chunks of meat on a parchment-lined baking sheet and broil for 3-5 minutes, checking constantly to make sure meat doesn’t burn.
- Toss and continue to cook for 3-5 more minutes or pork is crispy at the edges.
- Meanwhile slice jalapeno, radishes and chop cilantro. Cut limes into quarter wedges. Warm up the tortillas and scoop the carnitas into the tortillas, it should make at least 3-4 tacos for each person.
- Top with chopped cilantro and other toppings. Serve immediately.
Keywords: Carnitas Tacos
Instant Pot Carnitas (Pulled Pork)
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Method: Instant Pot
Ingredients
Units
Scale
- 2–3 lbs boneless pork shoulder, cubed
- 2 tbsp olive or vegetable oil
- generous sprinkle of salt and pepper
- 2 tbsp ground cumin
- 1 tsp dried oregano
- 1 tbsp ancho chili powder (can substitute regular chili powder)
- 1 dried guajillo pepper
- 4 cloves of garlic, minced
- 1 large onion, diced
- 1 – 15 oz can of hominy, drained
- 1 8 oz can mild diced green chilis
- 2 cups of chicken broth
- juice from one lime
- radishes, cilantro, lime – optional for garnish
Instructions
- Salt the cubed pork generously and sear it with the olive oil in the Instant Pot.
- Add the hominy, green chili, spices, garlic, onion, lime juice guajillo pepper, and the broth, stir to combine.
- Place the top on, seal the steam lever on top and cook on the ‘stew’ function (50 minutes).
- Release the steam and serve. I serve one with sliced radishes, fresh cilantro and a lime wedge.
Keywords: Instant Pot Carnitas
