Melalee Winkler | CoServ

These carnitas tacos are made in an Instant Pot for all of the flavor in half the time. Instead of frying, Winkler finishes the carnitas under the broiler to get the crispy edges carnitas are known for. If you have leftovers, save some of the cooking liquid for reheating.

6–7 pounds boneless pork butt shoulder
1 tablespoon salt
1 tablespoon dried Mexican oregano, crumbled
1 tablespoon smoked paprika
1 tablespoon cumin
1 teaspoon chipotle powder
1/2 teaspoon garlic powder
2 tablespoons olive oil
1 cup orange juice
1/4 cup chicken stock
1 yellow onion, quartered

To Serve
Flour tortillas
Diced red onion
Sliced radishes
Chopped cilantro
Crumbled queso fresco
Lime wedges

Cook’s Tip: If you don’t have an Instant Pot, you can also cook this in a heavy, covered pot in the oven at 325 degrees for 3 1/2 hours.

1. Cut the pork butt into six or seven chunks. Mix together the salt, oregano, paprika, cumin, and chipotle and garlic powders. Rub the pork with the spice mixture on all sides.

2. Set the Instant Pot to sauté setting high. Heat the oil in the pot and, working in batches, brown the pork on all sides. Remove the pork and deglaze the Instant Pot with the orange juice and chicken stock, scraping up the browned bits.

3. Place the quartered onion in the pot and turn off the Instant Pot. Place all of the pork on top of the onion. Put the lid on, making sure the valve is set to seal, and set the Instant Pot to pressure cook, high, 1 hour.

4. When the time is up, allow natural release for 15 minutes, then manual release. Remove pork, reserving some of the cooking liquid. Discard the onion.

5. Pull pork with two forks and spread on a baking sheet. Drizzle with a small amount of the cooking liquid and place under the broiler until the pork is slightly browned and crispy on the edges, 3–5 minutes. Serve with grilled flour tortillas, red onion, radish, cilantro, queso fresco and lime wedges.

Serves 12.