Crispy Carnitas Pork Tacos (Edit)
From Gimme Some Oven
Components
Mojo Sauce
Fresh Pineapple Salsa
Yield
Ingredients
1 (7-8 pound) lean boneless pork roast, cut into 2-inch chunks (with excess fat trimmed off) fine sea salt and freshly-cracked black pepper
1 tablespoon avocado oil or olive oil
1 batch mojo sauce
Directions
In a medium mixing bowl, prepare the mojo sauce (see below).
Season pork chunks on all sides with salt and pepper.
Click the “Saute” setting on the Instant Pot. Add oil and 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 other half of the pork, searing until browned on all sides. Press “Cancel” to turn off the heat.
Pour in the mojo sauce, and toss briefly to combine. Close lid securely and set vent to “Sealing”.
Press “Meat”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the up/down arrows until time reads 30 minutes. Cook. Then let the pressure release naturally, about 15 minutes. Carefully turn the vent to “Venting”, just to release any extra pressure that might still be in there. Then remove the lid.
Turn on the oven broiler to High.
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. Then broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle a remaining third of the juices from the Instant Pot evenly over the pork, and then give it a good toss with some tongs. Broil for an additional 5 minutes to get the meat even more crispy. Then remove and ladle the final third of the juices over the pork, and toss to combine.
Sprinkle with chopped fresh cilantro, then serve immediately in tacos, burritos, salads, or whatever sounds good to you! Or, refrigerate pork in a sealed container for up to 3 days, or freeze for up to 3 months.
