Carnitas
Have carnitas tacos without the long wait.
Calories per serving: 300kcal
Ingredients
- 2 pounds pork shoulder
~~ -- For the Rub -- ~~
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- ¼ teaspoon Cayenne
- 1 teaspoon Cumin
- 1 teaspoon New Mexico Chili
- ½ teaspoon Coriander
- 2 tablespoon *Olive oil
~~ -- For the Instant Pot -- ~~
- 12 ounce Taco Sauce, La Victoria preferred
- 1 Bay leaf
- 1 clove Garlic
- 1 teaspoon *Beef Base
Instructions
- Mise En Place
- Cut the pork shoulder into 1-inch pieces.
- Mix the rub together. Put the pork into a bowl, cover with the rub and mix it all together, making sure all pieces are covered.
- Put olive oil in a Dutch oven and heat it until it starts to shimmer.
- Add the pork.
- Brown it on all sides. Set aside.
- Mix the beef base and taco sauce together.
- Put the browned pork into the Instant Pot with the garlic clove and bay leaf. Don't clean out the Dutch oven.
- Cover with the pork with the taco sauce mixture. Put on Pressure for 40 minutes, then 10 minutes Natural Release then Quick Release.
- Remove the pork from the Instant Pot and put it back into the Dutch oven. Put the heat on high and start browning the pork again. If it seems dry, you can add some bacon fat or butter.
- Break the pieces of pork apart with a fork while browning it and let the pieces get crisp on the edges.
- Serve with guacamole, tortillas, sour cream, salsa, and beans or rice. Enjoy!
Notes
If you want to make beans to go with your tacos, then remove the meat from the Instant Pot and put it in the refrigerator while the beans are cooking. You can add some of the liquid used for the carnitas to the liquid for the beans.
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