Instant Pot Carnitas with Honeycrisp Apple Salsa
Taco Tuesday just got upgraded with our Apple Salsa Carnitas! They’re even easier to make with your Instant Pot!
Course: Main
Servings
6
servingsPrep time
10
minutesCook time
35
minutesIngredients
3 pound boneless pork shoulder, trimmed of fat and cut into 2-3″ pieces
1/2 cup water
1/2 cup Crazy Fresh Diced Red Onion
2 tablespoons ground cumin
1 tablespoon kosher salt
1 tablespoon oregano,
1 teaspoon smoked paprika or chili powder
1 Cara Cara orange, quartered
2 tablespoons avocado oil, divided
1 container Crazy Fresh Honeycrisp Apple Salsa
12 corn tortillas
Directions
- In an Instant Pot, combine the prepared pork shoulder, water, onion, cumin, salt, oregano, and smoked paprika.
- Toss to coat the meat and onions in the spices. Squeeze the juice from the orange wedges over the meat, then add the orange pieces to the Instant Pot as well.
- Lock the lid in place and set the pressure knob to sealing.
- Select pressure cook or manual on the Instant Pot panel, then set the pressure to high and the time to 25 minutes. Once the cook cycle has completed, allow the pressure to naturally release for 15 minutes before carefully opening the steam vent to release any remaining pressure.
- Preheat the oven to high broil, and lightly grease a sheet pan with 1 tablespoon avocado oil.
- Discard the orange segments, then transfer the cooked chunks of pork to the prepared sheet pan. Set the cooking liquid aside.
- Shred the chunks of pork with 2 forks, then drizzle the remaining tablespoon of avocado over the pork. Toss to coat.
- Place the sheet pan under the broiler, and allow the carnitas to crisp up in spots, about 5-8 minutes. Once crisped, toss the carnitas with some of the cooking liquid.
- Serve on heated tortillas, and top with Honeycrisp Apple Salsa.
