Pork Carnitas Tacos


  • 1 1/2 cups fresh orange juice
  • 1 cup onion
  • 5 teaspoons chipotle chile powder
  • 1 tablespoon ground cumin
  • 1 teaspoon kosher salt
  • 6 garlic cloves
  • 3 pounds pork shoulder
  • 14 Corn tortillas
  • 2 1/2 cups tomato
  • 1/2 cup Cilantro leaves
  • Lime wedges
  • Combine orange juice, onion, chipotle chili powder, cumin, salt, and garlic in your 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.
Previous Next