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InstantPot Carnitas Street Tacos

Prep Time 30 minutes
Cook Time 1 hour
Servings 6

Ingredients

Carnitas

  • 3 lb pork shoulder bone in cut into 3-4 chunks
  • 3 cloves garlic
  • 1 tsp coconut sugar
  • 1½ tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp chili powder
  • ½ tsp paprika
  • 1 tsp salt
  • ½ cup water
  • ½ lime
  • 1 orange sliced in half

Avocado Sauce

  • 1 avocado
  • 2 cloves garlic
  • 1 jalapeno
  • ½ lime
  • Salt to taste

Toppings

  • ½ white onion diced
  • ½ cup cilantro diced
  • 1 can cubed pineapple
  • Limes quartered for serving
  • 24 Mini Corn Tortillas

Instructions

  1. Add all carnitas ingredients into an InstantPot. Set the InstantPot to Manual for 40 mins. After 40 mins, natural release for 15 mins, then release any remaining pressure.
  2. After the pressure is released, remove from the InstantPot and shred the pork.
  3. Heat up a pan or cast iron over medium heat. Add shredded pork to the pan to get some crisp on your pork.
  4. For the avocado sauce, add all ingredients into a blender. Blend until smooth.
  5. Heat up the same pan that was used for the pork over medium heat. Sear the pineapple for a couple minutes on both sides. Just enough to get a little color on the pineapple.
  6. Next, use the same pan to warm up the tortillas.
  7. For the assembly, start with tortilla, carnitas, onions, avocado sauce, cilantro, and pineapple in that order. Serve with a lime wedge on the side, that can be squeezed on the taco right before eating.