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Ingredients

  • 4 garlic cloves, smashed
  • 1 boneless center-cut pork loin, cut into 2-inch pieces (about 5 pounds)
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon orange zest
  • 1/2 teaspoon ground black pepper
  • 1 cup coconut oil
  • 20 (6-inch) corn tortillas, warmed
  • Toppings: chopped avocado, chopped fresh cilantro, pico de gallo, sliced radish, sliced jalapeño, queso fresco, lime wedges (optional)

DIRECTIONS

  1. On 6-quart Instant Pot, select “meat” setting. In large bowl, toss garlic, pork, oregano, cumin, chili powder, salt, zest, pepper and oil; transfer to Instant Pot.
  2. Place lid on Instant Pot and seal vent; select high pressure and cook 35 minutes. Release pressure on Instant Pot; let stand 15 minutes. Remove lid; with 2 forks, shred pork.
  3. Preheat broiler to high. Transfer shredded pork to rimmed baking pan; broil 5 minutes or until crisp and browned. Makes about 9 cups.
  4. Serve carnitas in tortillas with toppings, if desired.
  • NUTRITION
    • 549 Calories
    • 37g Fat (24g Saturated)
    • 90mg Cholesterol
    • 706mg Sodium
    • 21g Carbohydrates
    • 0g Fiber
    • 34g Protein
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