Pork Carnitas Tacos
Pork shoulder, quick-braised with orange juice and spices in the pressure cooker, and then broiled to crispy perfection, provides the base for our Pork Carnitas Tacos. For a lower carb count, swap lettuce cups for the corn tortillas.
Pork shoulder, quick-braised with orange juice and spices in the pressure cooker, and then broiled to crispy perfection, provides the base for our Pork Carnitas Tacos. For a lower carb count, swap lettuce cups for the corn tortillas.
- 1 teaspoon kosher salt
- 1 tablespoon ground cumin
- 1/2 cup cilantro leaves
- 1 1/2 cups fresh orange juice
- 6 cloves (minced)
- 1 cup onion (thinly sliced)
- 5 teaspoons chipotle chile powder
- 3 pounds pork shoulder (boneless, boston butt, trimmed and
- 14 corn tortillas (6-inches)
- 2 1/2 cups tomato (chopped)
- lime wedges (optional)
- Carbohydrate 2.78680286033354 g
- Cholesterol 0 mg
- Fat 0.251372857599664 g
- Fiber 0.295928569393455 g
- Protein 0.342132857646638 g
- Saturated Fat 0.0192792857478665 g
- Serving Size 1 1 serving (224g)
- Sodium 175.060514289452 mg
- Sugar 2.49087429094009 g
- Trans Fat 0.0556182858010771 g
- Calories 13 calories
Step-by-step
- Combine orange juice, onion, chipotle chili powder, cumin, salt, and garlic in a 6-quart Instant Pot. Add pork, tossing to coat.
- Close and lock the lid of the Instant Pot. Turn the steam release handle to Sealing position. Press Manual; select High Pressure, and use [-] or [+] to choose 29 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release.
- Remove pork from cooker with a slotted spoon; shred with 2 forks to measure 4 3/4 cups meat. Remove and discard any chunks of fat.
- Spread pork in a single layer on a jelly-roll pan or broiler pan lined with foil.
- Skim fat from cooking liquid in cooker; discard fat. With lid off, press Sauté, and use Adjust to select “More†mode. When cooking liquid comes to a boil, turn cooker off.
- Press Sauté, and use Adjust to select “Normal†mode. Simmer, uncovered, 5 minutes or until slightly thick, stirring frequently.
- Preheat broiler. Drizzle pork with 1/4 cup cooking liquid. Discard remaining cooking liquid, or set aside for serving, if desired. Broil pork 3 to 5 minutes or until pork is browned and edges are crispy, turning pork occasionally.
- Heat tortillas in microwave according to package directions. Spoon 1/3 cup shredded pork mixture onto each tortilla. Top each with about 3 tablespoons tomato and about 1 1/2 teaspoons cilantro. Serve with lime wedges, if desired.
Using freshly squeezed orange juice instead of bottled citrus makes a profound chemical difference in pressure-cooked pork shoulder because pasteurized commercial juices contain enzymes and stabilizers that mute bright acidity during prolonged heat exposure.
- Fresh citrus yields natural fruit sugars that caramelize under the broiler much faster than preserved counterparts, requiring careful monitoring during the final three to five minutes of high heat to prevent scorching.
- Trimming the boneless boston butt down to remove hard fat pockets before sealing it inside a six-quart electric pressure cooker ensures the rendered rendered liquid does not overwhelm the reduction phase.
- Shredding the meat into four and three-quarter cups of yields gives you optimal surface area for catching the reduced braising liquid.
- When storing leftovers for future meals, pack the shredded pork tightly in airtight containers with a splash of remaining cooking juices to prevent the lean muscle fibers from drying out during freezing and subsequent reheating.
Thorough fat skimming prevents a greasy mouthfeel after the high-pressure release cycle concludes. Properly cooled portions maintain their structural integrity for up to three months in the freezer.
