Servings: 8 servings
Calories: 313kcal
Ingredients
Carnitas
- 4-5 lb pork shoulder, cut into 2-inch chunks pork butt would also be great
- 2 tablespoon avocado oil
- 1½ tablespoon kosher salt
- 2 teaspoon fresh ground pepper
- 2 chili powder
- 2 smoked paprika
- 2 onion powder
- 2 cumin
- 2 oregano
- 1 teaspoon coriander
- 6-7 cloves garlic
- 1 12 oz Mexican beer of choice I used a Modelo
- ½ cup orange juice
- ¼ cup lime juice
Sweet Corn Salsa
- 4 ears sweet corn, kernels removed about 2 cups of corn
- ½ medium red onion, finely diced
- ½ cup cilantro, chopped
- juice of 2 limes
- 1 teaspoon kosher salt
- ½ tsp fresh ground pepper
Assembly and Garnishes
- corn tortillas
- diced avocado and Cotija cheese for topping
Instructions
Carnitas
- Mix the spices and salt together. Toss spice mix with the pork .
- Using the high sauté function on the instant pot, sear the sides of each piece of pork in the avocado oil. Work in batches. Remove pork and set aside.
- Deglaze the instant pot with the beer and citrus juices.
- Add the chicken broth and garlic cloves.
- Return pork to the Instant Pot and cook on high pressure for 1 hour. Allow the pressure to release naturally.
- After the pork has cooked, remove from the instant pot and shred the meat.
- Turn the Instant Pot back onto the high sauté function to reduce the cooking liquid. Let this reduce while you crisp up the carnitas and prep the assembly.
- Put the shredded meat onto a baking sheet and broil on high for just a few minutes to crisp up the edges of the pork.
Sweet Corn Salsa
- Toss the corn, onion, cilantro, lime juice, salt, and jalapeño pepper in a bowl.
- Test for salt. Add more if you would like.
- Let the salsa hang out in the fridge while the pork cooks.
Assembly
- Add crisped pork onto warmed corn tortillas. Top with corn salsa. Garnish with the Cotija and avocado. Dip into the reduced cooking liquid. Enjoy!
Nutrition
Serving: 1serving | Calories: 313kcal | Carbohydrates: 15g | Protein: 29g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 93mg | Sodium: 1715mg | Potassium: 692mg | Fiber: 2g | Sugar: 5g | Vitamin A: 269IU | Vitamin C: 16mg | Calcium: 44mg | Iron: 2mg
Tried this recipe?Let us know how it was!