Instant Pot Pork Carnitas

 


4-5 lb pork butt, cooked and shredded, see below

Jar tomatillo salsa

Tortilla Land tortillas, warmed skillet to puff 

Cheese shredded 

Avocados, sliced 

Cilantro 


Pickled Red Onions:


  • 1 red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons salt
  • 1 cup hot water (not boiling)


Pork Butt Recipe:

  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon ground cumin
  • 1/2 tablespoon dried oregano
  • 2 teaspoons Lawry’s seasoned salt
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1/4 teaspoon cinnamon
  • 1 cup broth, flavor of your choice
  • 1/2 cup orange juice
  • Juice of 2 limes
  • 6 cloves garlic, crushed or minced
  • 1 large Spanish onion, sliced into quarter wedges


Make dry rub and season pork butt. Add to IP on sauté mode along with remaining ingredients. Set to pressure cook for 80 minutes, NR 10 min. Test with knife as it should slice through like butter. Shred to make bite sized. Season with salt, to taste, and pour some of the pot juices back on to moisten and add flavor. Crisp under broiler or air fryer. Serve with taco ingredients listed above. 

Popular posts from this blog

Dave's Killer Bread (Sourdough)

250g whole wheat flour 250g bread flour 100g starter 300g water 40g honey 32g olive oil 8g salt 100g Mixed seeds & nuts (pumpkin, sunflower, chia, everything bagel seasoning, rolled oats, pistachios, etc) 25g Mixed seeds for the top of the loaf (after shaping spritz with water and roll in the remaining seeds)
Read more

Bim’s Sourdough Pizza Crust

Image
1000 g. AP flour  200 g. Active starter  650-680 g. Water 50 g. Olive oil  20 g. Salt  30 g. Sugar (or Honey) In the large bowl mix everything together and rest for 30 minutes then stretch and fold 3 sets with rests for 20 minutes, then use coil fold every 20 minutes for another 3 sets. Proofing the dough for 2-4 hours in controlled temperature.  After 2-3 hours the dough will be doubled in size, separate them into 6 small balls (300 g), pre-shape into rounds, and rest for 15 minutes then give a final shape.  Place rounds in deli containers brushed with olive oil, cover with lids (make sure the lids also get oil). Rest the dough in the fridge over night or put in the freezer up to 2 months. Bim’s Sourdough Best Pizza 2000 g. Bread flour  400 g. Sourdough starter  1500 g. Water  120 g. Olive oil 120g. Sugar  40 g. Salt Mix everything together well and follow with 4 sets of stretch and fold every 30 minutes, proof the dough another ~3 hour...
Read more

Spiced Cocktail Nuts

Image
Union Square Cafe variation: 4 cups (~550 g) mixed nuts or seeds, raw, unsalted  (e.g. peanuts, walnuts, pecans, almonds, cashews) 2 Tablespoons butter 2 Tablespoons brown sugar 3 Tablespoons fresh rosemary, chopped  2 teaspoons sea salt 1 teaspoon cayenne  Heat oven to 350° . Spread nuts on a tray and toast for 12 to 15 minutes, until lightly golden and fragrant. While they’re toasting, whisk butter, rosemary, cayenne, sugar and salt in the bottom of a large bowl. When nuts are toasted, add them to bowl and stir to evenly coat. Spread back on tray and toast for another 5 to 10 minutes. Let cool slightly, then serve warm in bowls. Nuts are also good at room temperature, and keep for weeks in airtight jars.
Read more