Happy Taco Tuesday! This is my favorite, go-to taco recipe. Keep it handy for game-day. Pressure Cooker to Oven Pulled Pork Carnitas Tacos For the spice rub:4 tablespoons chili powder1 tablespoon kosher salt2 teaspoons ground cumin1 teaspoon cayenne1 teaspoon dried oregano1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon paprika For the pulled pork:4–8-pound (or so) bone-in pork butt, cut into two pieces.2 tablespoons vegetable oil1 cup pineapple juice, orange juice, chicken stock or waterOne 7oz. can chipotle in adobo1 jalapeno & 1 poblano pepper, diced2 small cans diced, green chiles2 limes Toppings (pick a few!)Sliced avocadoSliced radishesThinly sliced red or green cabbageThinly sliced romaine lettuceDiced red onionsChopped tomatoesCrumbled cotija cheeseChopped cilantroWarm tortillas, corn or flourLime wedges, for squeezingSalsa In a small bowl, combine the spice rub ingredients. Pat the pork dry with paper towels.In a glass baking dish, marinate the pork in oil, the spices, half of the adobo (pinch the chipotles to break them up) and fresh squeezed lime juice. Marinate for at least an hour in the fridge.Select the “Sauté” program on your pressure cooker and add the oil to the pot. Or, you can sear the pork in a large skillet, or flat-top grill.Using tongs, lower the pork into the pot so the side with the most fat is facing down. Sear for 5 minutes. Flip it over and sear it for 5 more minutes. Both sides should be browned.Add the remaining spice rub, peppers and remaining adobo over the pork, then pour the juice, stock or water over the top.Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Manual” program on the pressure cooker and set the time to 60 minutes at high pressure for a 4-pound butt, 90-120 minutes for an 8-pound butt.You can either perform a quick pressure release by immediately moving the vent from “Seal” to “Vent” (be careful of the steam!), or you can let the pot depressurize naturally, which takes about 20 minutes. Reserve the cooking liquid.Pre-heat your oven to 350 degreesUse tongs to transfer the pork to a baking dish or hotel pan and shred the pork with a couple of forks or your tongs. Remove the bone. Add the two cans of diced, green chiles. Ladle some of the cooking liquid over the pork.Bake for one hour or until the pork is nice and crispy and carnitas like. Add cooking liquid, as needed during cooking so the meat doesn’t dry out too much.Serve it in tacos with the toppings.Pressure Cooker to Oven Pulled Pork Carnitas Tacos
Happy Taco Tuesday! This is my favorite, go-to taco recipe. Keep it handy for game-day. Pressure Cooker to Oven Pulled Pork Carnitas Tacos For the spice rub:4 tablespoons chili powder1 tablespoon kosher salt2 teaspoons ground cumin1 teaspoon cayenne1 teaspoon dried oregano1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon paprika For the pulled pork:4–8-pound (or so) bone-in pork butt, cut into two pieces.2 tablespoons vegetable oil1 cup pineapple juice, orange juice, chicken stock or waterOne 7oz. can chipotle in adobo1 jalapeno & 1 poblano pepper, diced2 small cans diced, green chiles2 limes Toppings (pick a few!)Sliced avocadoSliced radishesThinly sliced red or green cabbageThinly sliced romaine lettuceDiced red onionsChopped tomatoesCrumbled cotija cheeseChopped cilantroWarm tortillas, corn or flourLime wedges, for squeezingSalsa In a small bowl, combine the spice rub ingredients. Pat the pork dry with paper towels.In a glass baking dish, marinate the pork in oil, the spices, half of the adobo (pinch the chipotles to break them up) and fresh squeezed lime juice. Marinate for at least an hour in the fridge.Select the “Sauté” program on your pressure cooker and add the oil to the pot. Or, you can sear the pork in a large skillet, or flat-top grill.Using tongs, lower the pork into the pot so the side with the most fat is facing down. Sear for 5 minutes. Flip it over and sear it for 5 more minutes. Both sides should be browned.Add the remaining spice rub, peppers and remaining adobo over the pork, then pour the juice, stock or water over the top.Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Manual” program on the pressure cooker and set the time to 60 minutes at high pressure for a 4-pound butt, 90-120 minutes for an 8-pound butt.You can either perform a quick pressure release by immediately moving the vent from “Seal” to “Vent” (be careful of the steam!), or you can let the pot depressurize naturally, which takes about 20 minutes. Reserve the cooking liquid.Pre-heat your oven to 350 degreesUse tongs to transfer the pork to a baking dish or hotel pan and shred the pork with a couple of forks or your tongs. Remove the bone. Add the two cans of diced, green chiles. Ladle some of the cooking liquid over the pork.Bake for one hour or until the pork is nice and crispy and carnitas like. Add cooking liquid, as needed during cooking so the meat doesn’t dry out too much.Serve it in tacos with the toppings.