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    Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
    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
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    • 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
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      BOLTHOUSE JUICES OR SMOOTHIES

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      SIMPLY REFRIGERATED DRINKS 1.54 - 1.75 L

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      SELECTED VARIETIES

      SIMPLY REFRIGERATED DRINKS 1.54 - 1.75 L

      SIMPLY REFRIGERATED DRINKS 1.54 - 1.75 L

      2 for/ $9.00

      SELECTED VARIETIES

      KELLOGG’S CEREAL, IRRESISTIBLES ORANGE JUICE OR ACTIVIA YOGOURT

      KELLOGG’S CEREAL, IRRESISTIBLES ORANGE JUICE OR ACTIVIA YOGOURT

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      KELLOGG’S CEREAL, IRRESISTIBLES ORANGE JUICE OR ACTIVIA YOGOURT

      KELLOGG’S CEREAL, IRRESISTIBLES ORANGE JUICE OR ACTIVIA YOGOURT

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      BOLTHOUSE JUICES OR SMOOTHIES

      BOLTHOUSE JUICES OR SMOOTHIES

      $5.99 ea.

      946 ml SELECTED VARIETIES

      KELLOGG’S CEREAL, IRRESISTIBLES ORANGE JUICE OR ACTIVIA YOGOURT

      KELLOGG’S CEREAL, IRRESISTIBLES ORANGE JUICE OR ACTIVIA YOGOURT

      $3.99 ea.

      SELECTED SIZES, SELECTED VARIETIES

    • 1 pkg
      (340 g)
      Old El Paso Hard and Soft Taco Dinner Kit
    • 2 cups
      (500 ml)
      red cabbage finely shredded
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    • 2
      baby cucumber julienned
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    • 1/4 cup
      (60 ml)
      store bought crispy fried onions lime wedges
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    •
      spicy mayonnaise
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      213 g or SELECTED SIZES SELECTED VARIETIES

    • 1/2 cup
      (125 ml)
      mayonnaise
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      213 g or SELECTED SIZES SELECTED VARIETIES

      CLOVER LEAF SOCKEYE SALMON OR HELLMANN’S MAYONNAISE OR SUPERNOVA BBQ SAUCE

      CLOVER LEAF SOCKEYE SALMON OR HELLMANN’S MAYONNAISE OR SUPERNOVA BBQ SAUCE

      $5.99 ea.

      213 g or SELECTED SIZES SELECTED VARIETIES

    • 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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