We have Taco Tuesday every week at my house, our family is big on day specific menu's. It's a bit of challenge to come up with a different taco filling each week so I don't feel like were having the same food every Tuesday. I do have three children who never eat Taco's and will only eat quesadilla's made with the same orange sharp cheddar cheese and a specific flour tortilla. Back to tacos, my Instant Pot hasn't been used to much, I did make homemade chicken noodle soup on Monday with homemade broth and noodles which was awesome since I only used the Instant Pot for the whole process. I'm not a big fan of wet, mushy meat so Crock-Pots are my least favorite way to cook any sort of meat. After some searching I determined a two fold approach would yield the best results int his recipe. The pork is cooked in the Instant Pot but crisped up under the oven broiler.
A combination of flavorful crispy edged pork and homemade guacamole and salsa are the highlights of this perfect taco.
2 lbs Pork Shoulder
1 Yellow Onion
1 Lime
1 tablespoon Bacon Grease (or other oil)
2 cups Chicken Broth
1 teaspoon Chili Powder
1 teaspoon Chili Lime Seasoning
1 teaspoon Garlic Powder
1/2 teaspoon Whole Cumin or 1 teaspoon Cumin Powder
Peel and cut onion into big chunks. Cut lime in half.
Turn on Instant Pot or comparable electric pressure cooker to sauté. Melt bacon grease in pan then add 2 inch cubed pork and onion to pan and brown.
Add all the other ingredients to the pot including squeezing the limes over the pot. Close lid according to directions, it chimes to help you know it is closed. Set to high pressure for 30 minutes.
After pork is finished, allow pressure to release naturally for 20 minutes. The Instant Pot has a timer telling you how long it has rested, very nice feature. When it reaches the the de-pressuring stage I turn my oven on to the broil setting.
Remove pork from Instant Pot and place on a cookie sheet. Using two forks shred the pork a little. Don't completely shred it, just a little so more surface area will be broiled. Place in a oven under the broiler for 15 minutes.
Look at that close up of the nice crispy pork, and then a pan out shot.
Leave the juices in the Instant Pot and set to sauté, reduce the juices while the pork is under the broiler.
Pour the reduced juices on the pork and serve in your favorite taco. I put corn tortillas on a griddle and slightly toast them then add the pork, homemade salsa, guacamole, lettuce, and cheese.
Enjoy!
Instant Pot Pork Carnitas
2 lbs Pork Shoulder
1 Yellow Onion
1 Lime
1 tablespoon Bacon Grease (or other oil)
2 cups Chicken Broth
1 teaspoon Chili Powder
1 teaspoon Chili Lime Seasoning
1 teaspoon Garlic Powder
1/2 teaspoon Whole Cumin or 1 teaspoon Cumin Powder
Process:
Peel and cut onion into big chunks. Cut lime in half.
Turn on Instant Pot or comparable electric pressure cooker to sauté. Melt bacon grease in pan then add 2 inch cubed pork and onion to pan and brown.
Add all the other ingredients to the pot including squeezing the limes over the pot. Close lid according to directions, it chimes to help you know it is closed. Set to high pressure for 30 minutes.
After pork is finished, allow pressure to release naturally for 20 minutes. The Instant Pot has a timer telling you how long it has rested, very nice feature. When it reaches the the de-pressuring stage I turn oven on to the broil setting.
Remove pork from Instant Pot and place on a cookie sheet. Using two forks shred the pork a little. Don't completely shred it, just a little so more surface area will be broiled. Place in a oven under the broiler for 15 minutes.
Leave the juices in the Instant Pot and set to sauté, reduce the juices while the pork is under the broiler.
Pour the reduced juices on the pork and serve in your favorite taco.
Enjoy!
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