Instant-Pot Carnitas Tacos

Some people look forward to Friday and some, like me, look forward to Taco Tuesday! Today, my friends, is that day and I have a good one for you. Typically, I would leave work and meet my husband at a local Mexican restaurant for cheap margaritas, cheese dip, and yummy street tacos. Even during the pandemic, we have committed to supporting our favorite local restaurants and do take out at least once a week but today, I was feeling adventurous!

This recipe is a super easy weeknight dinner that will impress the whole family. Who doesn’t love tacos, right?! Instant Pot Carnitas made with a delicious chipotle orange juice and topped with all the goodies. Straight up yummy!

Ingredients

For the Orange Juice Mixture:

• 2 Large Oranges, juiced (should be about 3/4 cup)
• 1 Lime, juiced
• 1 Tbsp Chipotle in Adobo Sauce
• 1 Garlic Clove
• 2 Tbsp Cilantro, chopped
• 1/4 tsp salt
• 1/8 tsp pepper

Carnitas:

• 3½ – 4 pounds pork shoulder roast, trimmed and cut into 6-8 chunks
• 2 -3 Tbsp oil
• 1 tsp smoked paprika
• 1/2 Tbsp Mexican chili powder
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 sprig fresh thyme
• 1 medium onion, sliced
• 1 12 oz can beer, I used Lost Forty Love Honey
• crema, queso fresco, cilantro, thinly sliced radishes, lime wedges, warm tortillas of choice, for serving

DIRECTIONS

1. Put all your orange juice ingredients in a food processor and mix until well combined. Set aside.
2. In a large bowl, add your pork, 1 Tbsp olive oil, 1 tsp smoked paprika, 1/2 Tbsp Mexican chili powder, 1/2 tsp oregano, salt & pepper. Mix well making sure all sides of pork are well seasoned. Set aside.
3. Push the “Sauté” button on your Instant Pot. Once on, add 1 tablespoon oil and heat for a couple of minutes. Add your seasoned pork shoulder pieces and sliced onions. Cook until pork is browned on all sides, approximately 1-2 minutes per side. You can do this in batches to get better sear as well.
4. Once browned, add in your orange juice mixture, beer, and thyme sprig. Add lid and seal, making sure the steam release handle is positioned toward “seal.” 
5. Switch to pressure cook mode. Pressure cook for 30 minutes at high temperature. Once the cooking time is up, allow 20-25 minutes for the “natural release” of the steam inside the Instant Pot. You may then do a “quick release” to vent any remaining steam to release lid.
6. Transfer pork to a large bowl and gently shred with two forks. If needed, add a little more of the juices left in the pot. Enjoy!