Instant Pot Carnitas
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Ingredients
- 2 tablespoons Frank’s Red Hot Original
- 2 oranges, juiced
- 4 garlics
- 3 chipotle peppers, from a can
- 2 tablespoons brown sugar
- ¼ cup apple cider vinegar(60 mL)
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- ¼ teaspoon cinnamon
- 3 lb boneless pork shoulder(1.5 kg), cut into 3-inch cubes
- corn tortilla, for serving
- sliced avocado, for garnish
- radish, for garnish
- fresh cilantro, for garnish
- tortilla chip
- shredded cheddar cheese
- diced tomato
- red onion, chopped
- fresh scallion, sliced
TACOS
NACHOS
- In a blender, add Frank’s Original Red Hot, orange juice, garlic, chipotle peppers, brown sugar, apple cider vinegar, salt, pepper, paprika, dried oregano, and cinnamon. Blend on high until smooth.
- Place pork shoulder in Instant Pot. Pour marinade over pork and turn with tongs to coat.
- Put the cover on the Instant Pot. Be sure the pressure valve is set to “Sealing.” Use the manual setting to set the timer for 40 minutes.
- When the timer goes off, turn the pressure valve to “Venting” to release pressure quickly. **Be sure to read all Instant Pot instructions carefully for safety.** Be sure Instant Pot is turned off and unplugged before carefully removing the cover.
- Transfer pork from the pot to a bowl. Use two forks to shred the pork. Pour some of the cooking liquid over the carnitas and toss to coat.
- Serving options: Build carnitas on top of nachos or tacos.