Ingredients
3 lb. skinless, boneless pork shoulder, cut into 2" pieces
1 1/2 c. orange juice
2 tsp. ancho chili powder
1 large onion, quartered
3 jalapeños, halved lengthwise
6 cloves garlic
2 tsp. freshly ground black pepper
1 tsp. ground cumin
1 cinnamon stick
1 tbsp. dried oregano
1/2 tsp. ground cloves
2 1/2 tsp. kosher salt
Tortillas, for serving
Sour cream, for serving
Thinly sliced cabbage, for serving
Pickled red onion, for serving
Hot sauce, for serving
Preparation
Step 1Place pork, orange juice, chili powder, onion, jalapeños, garlic, and seasonings into Instant Pot. Toss with your hands until well combined. Step 2Seal lid and cook on high pressure for 35 minutes.Step 3Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before, unlocking and removing lid. Using a slotted spoon, transfer pork to a large bowl. Remove jalapeños and spices and discard. Step 4Shred meat with two forks. Transfer to a sheet tray and pour ¾ cup cooking liquid over meat and toss to combine. Broil until crisp and deeply browned in spots.Step 5Serve with tortillas, sour cream, thinly sliced cabbage, pickled red onion, and hot sauce.
Want to do something other than tacos? You can fill some tortillas with the carnitas, roll them up and smother them with spicy sauce and cheese for enchiladas you will never forget. Or if you don’t have any tortillas handy, you could just serve them on rice or a salad along with your favorite mix-ins for a burrito bowl/salad. If you have any carnitas left over, store them in an airtight container for up to 5 days in the fridge. For reheating, you can either crisp them up in the oven or in a cast iron pan with a tablespoon or two of oil. It can also be frozen for up to 3 months for a last minute meal. Have you made this yet? Let us know how it went in the comments below!
