I could eat tacos every day....for every meal in fact. Over the years, I have crafted so many taco combinations I cannot even begin to count! This weekend I wanted to cut down on meal prep time because I had a lot going on, so using my Instant Pot to crank out some delicious carnitas for tacos and more was an easy decision.
Alongside the meat, I prepped a quick salad of avocado, purple cabbage, frozen + thawed fire-roasted corn, jicama, scallions, jalapeno, cilantro, and pineapple tossed with sea salt and lime juice. It makes for a simple taco topper alongside salsa and I use the leftovers as a simple salad for weekday lunches. I also had the Whole Foods brand Peach-Habanero salsa on the side with pan-charred sprouted corn tortillas to serve.
[cooked-sharing]
Place the onion in the Instant Pot with a spray or dash of oil- saute for 6 minutes uncovered.
In a skillet over medium heat with a spray or dash of oil- sear the pork on all sides.
Place the pork in the pot with the onions and add the remaining ingredients.
Set to slow-cook for 3-4 hours on high or 7-8 hours on low.
Remove and drain. Shred with a knife and fork in a baking dish. Set the oven to broil on high.Broil for 3-4 minutes. Mix it up + broil again for another 3-4 minutes or until browned + crispy.
Ingredients
Directions
Place the onion in the Instant Pot with a spray or dash of oil- saute for 6 minutes uncovered.
In a skillet over medium heat with a spray or dash of oil- sear the pork on all sides.
Place the pork in the pot with the onions and add the remaining ingredients.
Set to slow-cook for 3-4 hours on high or 7-8 hours on low.
Remove and drain. Shred with a knife and fork in a baking dish. Set the oven to broil on high.Broil for 3-4 minutes. Mix it up + broil again for another 3-4 minutes or until browned + crispy.
