Crispy Pressure Cooker Carnitas Tacos

Ingredients

• 2– 2 ½ lbs boneless pork shoulder, cut into 2 inch cubes
• 3 tbsp olive oil or oil of choice, divided
• 1 small white onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp cumin
• 1 bay leaf
• 2, 3-inch orange peel strips
• Juice from 1 orange
• Kosher salt and fresh cracked pepper

QUICK PICKLED RED ONIONS

• ½ medium red onion, thinly sliced
• ½ cup sherry vinegar or red wine vinegar
• 4 tsp sugar
• 4 tsp kosher salt or 3 tsp fine salt
• Mini corn tortillas, for serving
• Lime wedges, for serving

ADDITIONAL TOPPINGS

• Salsa verde (green salsa)
• Pickled or fresh jalapeños
• Queso Fresco*
• Cilantro

Steps

1. Season meat: Season pork with oregano, cumin, salt and pepper. Toss with 2 tablespoons of olive oil.

2. Pressure cook: Place pork in pressure cooker. Top with onion, garlic, bay leaf and orange peel strips. Squeeze over orange juice. Season with additional salt and pepper. Pressure cook on high for 1 hour with natural release.

3. Pickle onions: While pork cooks, add sliced onion, vinegar, sugar and salt to a bowl. Cover and allow to sit out and pickle at room temperature.

4. Shred pork: Remove pork from pressure cooker and shred. Season with additional salt and pepper, as desired. Save juices to toss pork in as needed.

5. Crisp pork: Heat a pan over medium-high heat. Add remaining tablespoon of oil to pan. Add some of pork and 1-2 tablespoons of juice to pan in a single layer. Cook undisturbed for 4-5 minutes or until well-browned and crispy on bottom side. Crisp in batches, if needed.

6. Warm tortillas: Heat tortillas over gas flame on stove top or inside the oven until just warmed through.

7. Serve: Place pork and desired toppings into tortillas, and enjoy.