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Easy Instant Pot Carnitas https://www.metro.ca/userfiles/image/recipes/easy-instant-pot-carnitas-11201.jpg PT30M PT55M PT1H25M
Place vinegar in a large mug or glass measuring cup and microwave for 1 minute, stir in onions and let sit to pickle until ready to use.In the stainless steel inner pot of the Instant Pot, combine pork shoulder pieces, orange juice, and both spice and sauce packets from the Old El Paso kit. Cover and lock lid ensuring the steam release handle is turned to sealing.Set to pressure cook for 45 minutes. Once finished, carefully turn steam release handle to venting until float valve has dropped.Remove lid and transfer cooked pieces to a large shallow bowl. With lid off, set instant pot to sauté (more) function to reduce cooking liquid by half; about 10 minutes.Carefully pour reduced liquid into a bowl and skim off fat. Shred meat using two forks and pour over with skimmed liquid.For spicy mayo:Stir together mayonnaise and hot sauce.Assembly:In each taco, spoon about 1/4 cup shredded pork, top with red cabbage, cucumbers, spicy mayo, pickled onions and fried onions. Serve with lime wedges.Source: Metro
12
4 1 4 4
1 small red onion thinly sliced 1/2 cup (125 ml) apple cider vinegar 3 lb (1,4 kg) pork shoulder chunks (8) and trimmed of excess fat 1 cup (250 ml) orange juice 1 pkg (340 g) Old El Paso Hard and Soft Taco Dinner Kit 2 cups (500 ml) red cabbage finely shredded 2 baby cucumber julienned 1/4 cup (60 ml) store bought crispy fried onions lime wedges spicy mayonnaise 1/2 cup (125 ml) mayonnaise 1 tablespoon (15 ml) hot sauce
Easy Instant Pot Carnitas

Easy Instant Pot Carnitas

Rate this recipe
1 Vote
12
Main course
0:30
Preparation
0:55
COOKING
1:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    small red onion thinly sliced
  • 1/2 cup
    (125 ml)
    apple cider vinegar
  • 3 lb
    (1,4 kg)
    pork shoulder chunks (8) and trimmed of excess fat
  • 1 cup
    (250 ml)
    orange juice
  • 1 pkg
    (340 g)
    Old El Paso Hard and Soft Taco Dinner Kit
  • 2 cups
    (500 ml)
    red cabbage finely shredded
  • 2
    baby cucumber julienned
  • 1/4 cup
    (60 ml)
    store bought crispy fried onions lime wedges

  • spicy mayonnaise
  • 1/2 cup
    (125 ml)
    mayonnaise
  • 1 tablespoon
    (15 ml)
    hot sauce
Imprimer ma sélection

Preparation

Place vinegar in a large mug or glass measuring cup and microwave for 1 minute, stir in onions and let sit to pickle until ready to use.

In the stainless steel inner pot of the Instant Pot, combine pork shoulder pieces, orange juice, and both spice and sauce packets from the Old El Paso kit. Cover and lock lid ensuring the steam release handle is turned to sealing.

Set to pressure cook for 45 minutes. Once finished, carefully turn steam release handle to venting until float valve has dropped.

Remove lid and transfer cooked pieces to a large shallow bowl. With lid off, set instant pot to sauté (more) function to reduce cooking liquid by half; about 10 minutes.

Carefully pour reduced liquid into a bowl and skim off fat. Shred meat using two forks and pour over with skimmed liquid.

For spicy mayo:

Stir together mayonnaise and hot sauce.

Assembly:

In each taco, spoon about 1/4 cup shredded pork, top with red cabbage, cucumbers, spicy mayo, pickled onions and fried onions. Serve with lime wedges.

Source: Metro

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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