The Instant Pot does it again, and just in time for Taco Tuesday! Tender, juicy, crispy carnitas in under an hour. Boneless pork shoulder gets cooked in a citrusy, garlicky, beer bath, shredded and then broiled until crispy around the edges. It couldn’t be easier or more delicious. What are you waiting for? GO! Taco Tuesday awaits!

Instant Pot Carnitas

Ingredients:

3/4 C orange juice

1/2 C lime juice

1/3 C garlic, chopped

1 Tbsp ground cumin

1 tsp ground coriander

1/2 tsp dried oregano

2 tsp kosher salt

pepper

12 oz light beer

3-4 lbs boneless pork shoulder, cut into 2” cubes

1 tsp garlic powder

1/4 C avocado oil

In a large bowl combine orange juice, lime juice, garlic, cumin, coriander, oregano, 1 tsp salt, 20 grinds pepper, and 1 can of light beer. Set aside.

Season pork with 1 tsp salt, a few grinds of pepper, and garlic powder. Toss to coat evenly. Set the Instant Pot to sauté. Add avocado oil and heat until almost smoking. Brown pork a few pieces at a time, being carful not to overcrowd the pot. Cook 2-3 minutes per side, or until browned but not cooked all the way through. As the meat finishes browning, transfer to a plate and cook the rest of the meat in batches.

Once the meat is all browned, add the sauce to the pot. Scrape up any brown bits that may have stuck to the bottom with a wooden spoon. Add the meat back to the pot, secure the lid, and make sure valve is set to sealing. Using the manual or pressure cook function, set timer to 45 minutes. When the time is up, quick release the pressure valve.

Using a slotted spoon, transfer pork to a large baking sheet. Shred the meat with two forks and add a few spoonfuls of the cooking liquid back to the meat. Heat under a broiler for 5 minutes until the edges of the pork start to crisp up and brown. If the meat gets a little too dry under the broiler, add another spoonful of the cooking liquid to moisten it.

Serve with warm tortillas and your favorite taco toppings.