Carnitas Street Tacos

INGREDIENTS

Instant Pot Carnitas

• 4.5 lbs pork butt or shoulder
• 1 1/2 tbsp. salt
• 1 tbsp. oregano
• 2 tsp. cumin
• 1 tsp. black pepper
• 1/2 tsp. chili powder
• 1/2 tsp. paprika
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder 
• 2 tbsp. Botticelli Cooking Extra Virgin Olive Oil
• 1 cup orange juice

Street tacos

• 8-10 corn tortillas, street taco size
• 1 jalapeno, sliced
• 1/2 red onion, diced
• 1/2 cup fresh cilantro, chopped
• queso fresco
• lime wedges
• carnitas
• 1/4 cup Botticelli Cooking Extra Virgin Olive Oil

CARNITAS PREPARATION

1. Cut pork into 2-in cubes and transfer to a large bowl. Combine salt, oregano, cumin, black pepper, chili powder, paprika, onion and garlic and mix to coat the meat evenly.
2. Pour 2 tbsp. of cooking evoo into the pressure cooker. Then add in the pork and orange juice.
3. Place the lid on the pressure cooker and lock; bring to full pressure on high for 60 minutes. Let pressure come down naturally, about 15 minutes.
4. Remove pork from the pressure cooker and shred. In a large skillet, heat 1/4 cup cooking evoo on high heat.
5. Add in the shredded pork in batches so the pan doesn't get over crowded. Cook the pork for a few minutes until crisp, remove from the pan and repeat with remaining pork.

TACOS PREPARATION

1. Warm the tortillas in a pan over high heat for about 30 seconds on each side.
2. Mix the red onion and cilantro together in a bowl.
3. To assemble the tacos, add a generous scoop of carnitas into each tortilla. Top with red onion/cilantro mix, sliced jalapeno and queso fresco. Squeeze the lime wedges over the tacos, serve and enjoy!