Crispy Pressure Cooker Carnitas Tacos

Adapted from https://www.mythreeseasons.com/instant-pot-carnitas-tacos/

Servings: 6– 8 servings

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.