Carnitas Tacos
Ingredients
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons salt, or more, to taste
1 teaspoon ground black pepper
4 pound pork shoulder, excess fat trimmed and cut into 2 inch chunks
4 cloves garlic, peeled
1 large white onion, quartered
2 onions, quartered
2 oranges, juiced
2 limes, juiced
2 cups masa flour
1.5 cups water
Salt
1 large white onion
Juice of 2-3 limes
¼ cup cilantro, finely chopped
Hot sauce of choice
Cilantro, for garnish
Instructions
Season pork chunks on all sides with salt and pepper.
Click the “Sauté” setting on the Instant Pot. Add the oil, followed by half of the pork, and sear — turning every 45-60 seconds or so — until the pork is browned on all sides. Transfer pork to a separate clean plate, and repeat with the remaining pork, searing until it has browned on all sides. Press “Cancel” to turn off the heat.
Add pork to bowl of Instant Pot, then pour in beer, lime juice, and orange juice. Add in white onion quarters, garlic, cumin, oregano, chili powder, and salt. Cook on high pressure for 30 minutes, followed by a natural release (about 15 minutes).Set the oven broiler to high heat.
Meanwhile, make the tortillas: mix together Masa flour, water, and salt. Mixture should hold together but not be too wet. Roll into golf ball-sized balls. Press in tortilla press, and put in nonstick pan at medium high heat. Flip after 1-2 minutes, remove from pan once starting to brown. Place cooked tortilla in pot with towel inside to retain moisture.
Remove the lid of the Instant Pot. Shred the pork with two forks. Then transfer it with a slotted spoon to a large baking sheet. Spoon about a third of the leftover juices evenly on top of the pork and toss to combine. Broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up. Remove the baking sheet from the oven, then half of the remaining juices from the Instant Pot evenly over the pork and toss to combine. Broil for an additional 5 minutes to get the meat even more crispy. Remove baking sheet from the oven, then ladle the remaining juices over the pork, and toss to combine.
Macerate onions: Finely dice other white onion and place in bowl. Add in lime juice, salt, and finely chopped cilantro and stir. Set aside for at least 15 minutes.
Assemble: Take crispy carnitas and spoon onto tortilla. Top with macerated onion mixture, drizzle with hot sauce of your choice, and garnish with cilantro.
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