Ingredients
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1 (4 lb) boneless pork roast, trimmed
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1 tbsp ground cumin
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1 tsp dried oregano
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1 tsp chili powder
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1 yellow onion, chopped
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5 cloves garlic, minced
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3/4 cup orange juice
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1/4 cup lime juice
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Corn tortillas, to serve
To Serve:
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Sliced radishes
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Chopped cilantro
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Chopped white onions
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Salsa
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Lime wedges
Steps
1
Cut the pork into 2-inch chunks. In a medium bowl, combine the cumin, oregano, and chili powder. Season with salt and pepper. Add pork chunks to bowl and rub all sides to coat.
2
Set the Instant Pot® to sauté on medium. In batches, add pork to pot. Cook 6–7 min., searing on all sides, until golden brown. Transfer seared pork to a bowl.
3
To Instant Pot®, add the onion and garlic. Cook 5 min., until softened. Add the orange juice and lime juice and stir to combine. Return pork to pot. Lock the lid and close the pressure release valve. Set Instant Pot® to pressure cook on high. Cook 30 min., then let naturally release for 15 min. Then quick release any remaining pressure.
4
Remove lid from Instant Pot®. Using 2 forks, shred pork, removing any fatty pieces. If desired, transfer pork to a rimmed baking sheet. Pour some juices from Instant Pot® over top. Broil in oven 5–6 min., until edges start to crisp. Serve on the tortillas with the garnishes.
Comments
To serve as a second meal for 4, reserve about 2 cups pork carnitas. Pierce 4 sweet potatoes all over with a fork and place on a foil-lined baking sheet. Bake 45–50 min. at 425°F, until tender. Let potatoes cool slightly before splitting each down the middle, using hands to press opening wider. Divide carnitas meat among potatoes and bake 5–7 min. to heat through. Top with chopped green onions, avocado, and other desired toppings.