INSTANT POT CARNITAS

Instant Pot Carnitas image

Provided by Riley Wofford

Time 1h30m

Yield Serves 8 to 10; Makes 8 cups

Number Of Ingredients 12

1 boneless pork shoulder (6 pounds), trimmed of excess fat and cut into 2-inch pieces
2 tablespoons chopped chipotle chiles in adobo sauce (2 chiles)
Kosher salt
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon cayenne pepper
1/4 cup fresh orange juice (from 1 orange)
2 tablespoons fresh lime juice (from 1 lime), plus lime wedges for serving
1 yellow onion, peeled and quartered
8 cloves garlic, smashed and peeled
Corn tortillas, for serving
Shredded red cabbage, chopped avocado, cilantro leaves, and crumbled queso fresco, for serving

Steps:

In the bowl of a multicooker, toss together pork, chiles, 4 teaspoons salt, oregano, cumin, and cayenne. Add orange and lime juices, onion, garlic, and 1 cup water. Secure lid of multicooker. Cook on "Meat/Stew" setting for 50 minutes. Once time is complete, allow pressure to release naturally. Carefully remove lid. Discard onions and garlic. In the bowl of the multicooker, use two forks to shred pork into bite-size pieces.
Using tongs, place a tortilla directly on a gas flame or in a heavy skillet over high heat. Cook, flipping once, until lightly toasted and charred in places, about 30 seconds. Wrap in a clean kitchen towel. Repeat with remaining tortillas. Serve carnitas in tortillas with cabbage, avocado, cilantro, cheese, and a squeeze of lime.