A Summer Staple
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
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.
Pour 2 tbsp. of cooking evoo into the pressure cooker. Then add in the pork and orange juice.
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.
Remove pork from the pressure cooker and shred. In a large skillet, heat 1/4 cup cooking evoo on high heat.
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
Warm the tortillas in a pan over high heat for about 30 seconds on each side.
Mix the red onion and cilantro together in a bowl.
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!