INSTANT POT PORK CARNITAS TACOS
1 1/2 CUPS FRESH ORANGE JUICE
1 CUP THINLY SLICED ONION
5 TSP CHIPOTLE CHILE POWDER
1 TBSP GROUND CUMIN
1 TSP SALT OR TO TASTE
6 GARLIC CLOVES, MINCED
3 LBS BONLESS PORK SHOULDER (BOSTIN BUTT)
14 (6-INCH) FLOUR, CORN TORTIILOS OR LETTUCE BOATS
2 1/2 CUPS CHOPPED TOMATO
1/2 CUP CILANTRO LEAVES
LIME WEDGES (OPTIONAL)
1. Combine the orange juice, onion, chile powder, cumin, salt and garlic in the inner pot of a 6 quart Instant Pot. Add pork, tossing to coat. Lock the lid; turn Pressure Valve to "Sealing." Pressure Cook [High Pressure] for 29 minutes. Open the cooker using Natural Pressure Release
2. Remove the pork from the cooker with a slotted spoon; shred 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.
3. With lid off, press Saute [Normal]. Bring cooking liquid to a boil. Cook, uncovered, 5 minutes or until slightly thick, stirring often.
4. Preheat the broiler
5. Drizzle the pork with 1/4 cup of the cooking liquid. Discard the remaining cooking liquid, or set aside for serving, if desired. Broil the pork 3 to 5 minutes or untilthe pork is browned and the edges are crispy, turning occasionally.
6. Heat the tortillas in the microwave or 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 teaspoon cilantro. Serve with the lime wedges, if desired.