Categories: Instant Pot

Ingredients

• 2 1/2 Lb H‑E‑B Pork Carnitas Value Pack
• 1/4 cup(s) Fiesta Pork Rub
• 1 cup(s) white onion, chopped
• 1/2 cup(s) cilantro, chopped
• 16 Oz H‑E‑B Specialty Series Salsa Green Chile Tomatillo
• 1/2 cup(s) fresh squeezed orange juice
• 1 Tbsp oil, as needed
• 12 Mission Street Taco Mini Corn Tortillas, warmed
• 12 Oz H‑E‑B Mango Pico de Gallo

Directions

1. Coat pork with seasoning and brown in Instant Pot on “Sauté” setting.

2. Add onion, cilantro, green chile salsa and orange juice to Instant Pot.

3. Place on “Manual” setting and set timer for 50 minutes. Make sure valve is turned to ‘seal’ and lid is closed.

4. ce pressurized, this could take about 15 minutes, it will count down to 0. Once at 0, using tongs, carefully flip the valve from ‘seal’ to ‘venting’ to release pressure. Depending on type of Instant Pot, it might depressurize as part of the countdown.

5. Shred carnitas using two forks and place in a hot skillet with oil and fry until crispy.

6. Serve crispy carnitas with tortillas and mango pico de gallo.

Email to a friend | Print this recipe | Back