INSTANT POT CARNITAS RECIPE BY TASTY

Instant Pot Carnitas Recipe by Tasty image

Provided by Griffin Bohen-Meissner

Categories Dinner

Yield 8 servings

Number Of Ingredients 21

2 tablespoons Frank's Red Hot Original
2 oranges, juiced
4 garlics
3 chipotle peppers, from a can
2 tablespoons brown sugar
¼ cup apple cider vinegar
1 tablespoon salt
1 teaspoon pepper
1 tablespoon paprika
1 teaspoon dried oregano
¼ teaspoon cinnamon
3 lb boneless pork shoulder, cut into 3-inch cubes
corn tortilla, for serving
sliced avocado, for garnish
radish, for garnish
fresh cilantro, for garnish
tortilla chip
shredded cheddar cheese
diced tomato
red onion, chopped
fresh scallion, sliced

Steps:

In a blender, add Frank's Original Red Hot, orange juice, garlic, chipotle peppers, brown sugar, apple cider vinegar, salt, pepper, paprika, dried oregano, and cinnamon. Blend on high until smooth.
Place pork shoulder in Instant Pot. Pour marinade over pork and turn with tongs to coat.
Put the cover on the Instant Pot. Be sure the pressure valve is set to "Sealing." Use the manual setting to set the timer for 40 minutes.
When the timer goes off, turn the pressure valve to "Venting" to release pressure quickly. **Be sure to read all Instant Pot instructions carefully for safety.** Be sure Instant Pot is turned off and unplugged before carefully removing the cover.
Transfer pork from the pot to a bowl. Use two forks to shred the pork. Pour some of the cooking liquid over the carnitas and toss to coat.
Serving options: Build carnitas on top of nachos or tacos.
Enjoy!

Nutrition Facts : Calories 391 calories, Carbohydrate 13 grams, Fat 22 grams, Fiber 2 grams, Protein 34 grams, Sugar 8 grams