Crispy Carnitas Tacos
Crispy Carnitas Tacos
Ingredients
For the Crispy Carnitas
- 4 pounds pork butt, cut into 2-inch cubes
- 2 tablespoons lard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
- 2 oranges, juiced, with 1 peel reserved
- 1 lime, juiced, with peel reserved
- 1 head garlic, peeled cloves
- 1 yellow onion, roughly chopped
- 1 bottle Pepsi, 12 fluid ounces
For the Tacos
- 12 corn tortillas
- 1 1/2 cups Oaxaca cheese, grated (or other melty white cheese)
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Cut the pork butt into approximately 2-inch cubes. Pat the pork dry with paper towels.
⏱️ 10 min
- 2
Set your Instant Pot to the "Sauté" mode and allow it to preheat. Add the lard to the pot. Once melted and shimmering, sear the pork cubes in batches until nicely browned on all sides. Do not overcrowd the pot; work in 2-3 batches. Transfer all seared pork back into the Instant Pot.
⏱️ 15 min
- 3
To the Instant Pot with the seared pork, add the garlic powder, onion powder, ground cumin, dried oregano, bay leaves, salt, and black pepper. Stir to coat the pork evenly.
⏱️ 2 min
- 4
Pour in the juice from both oranges and the lime. Add the reserved orange peel and lime peel to the pot. Add the peeled garlic cloves and the roughly chopped yellow onion.
⏱️ 5 min
- 5
Finally, pour the entire bottle of Pepsi over the ingredients in the Instant Pot. Stir gently to combine.
⏱️ 1 min
- 6
Secure the lid on the Instant Pot and set the vent to the sealing position. Select the "Pressure Cook" or "Manual" setting on high pressure for 60 minutes.
⏱️ 60 min
- 7
Once the cooking cycle is complete, allow for a natural pressure release for 10-15 minutes, then carefully quick-release any remaining pressure. Open the lid and carefully remove the cooked pork from the Instant Pot, placing it onto a large sheet tray. Discard the citrus peels and bay leaves. Reserve the cooking liquid.
⏱️ 15 min
- 8
Using tongs or two forks, shred the tender pork directly on the sheet tray. Ladle about 1/2 cup of the reserved cooking juices/drippings over the shredded pork, ensuring it's evenly moistened.
⏱️ 5 min
- 9
Preheat your oven broiler. Place the sheet tray with the shredded pork under the broiler for 3-5 minutes, or until the carnitas are crispy and caramelized. Watch carefully to prevent burning.
⏱️ 5 min
- 10
To assemble the tacos, heat a large skillet or comal over medium heat. Add a small amount of the reserved carnitas drippings to coat the pan. Place a corn tortilla in the pan.
⏱️ 1 min - 11
Sprinkle a generous amount of grated Oaxaca cheese onto one half of the tortilla. Top the cheese with a portion of the crispy shredded carnitas.
⏱️ 1 min
- 12
Fold the tortilla over to create a taco shape. Cook for 2-3 minutes per side, pressing gently with a spatula, until the cheese is melted and gooey, and the tortilla is golden brown and crispy.
⏱️ 5 min
- 13
Remove the finished taco from the pan. Repeat with the remaining tortillas, cheese, and carnitas. Garnish the finished tacos with fresh chopped cilantro before serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Carnitas Tacos
Ingredients
For the Crispy Carnitas
- 4 pounds pork butt, cut into 2-inch cubes
- 2 tablespoons lard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
- 2 oranges, juiced, with 1 peel reserved
- 1 lime, juiced, with peel reserved
- 1 head garlic, peeled cloves
- 1 yellow onion, roughly chopped
- 1 bottle Pepsi, 12 fluid ounces
For the Tacos
- 12 corn tortillas
- 1 1/2 cups Oaxaca cheese, grated (or other melty white cheese)
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Cut the pork butt into approximately 2-inch cubes. Pat the pork dry with paper towels.
⏱️ 10 min - 2
Set your Instant Pot to the "Sauté" mode and allow it to preheat. Add the lard to the pot. Once melted and shimmering, sear the pork cubes in batches until nicely browned on all sides. Do not overcrowd the pot; work in 2-3 batches. Transfer all seared pork back into the Instant Pot.
⏱️ 15 min - 3
To the Instant Pot with the seared pork, add the garlic powder, onion powder, ground cumin, dried oregano, bay leaves, salt, and black pepper. Stir to coat the pork evenly.
⏱️ 2 min - 4
Pour in the juice from both oranges and the lime. Add the reserved orange peel and lime peel to the pot. Add the peeled garlic cloves and the roughly chopped yellow onion.
⏱️ 5 min - 5
Finally, pour the entire bottle of Pepsi over the ingredients in the Instant Pot. Stir gently to combine.
⏱️ 1 min - 6
Secure the lid on the Instant Pot and set the vent to the sealing position. Select the "Pressure Cook" or "Manual" setting on high pressure for 60 minutes.
⏱️ 60 min - 7
Once the cooking cycle is complete, allow for a natural pressure release for 10-15 minutes, then carefully quick-release any remaining pressure. Open the lid and carefully remove the cooked pork from the Instant Pot, placing it onto a large sheet tray. Discard the citrus peels and bay leaves. Reserve the cooking liquid.
⏱️ 15 min - 8
Using tongs or two forks, shred the tender pork directly on the sheet tray. Ladle about 1/2 cup of the reserved cooking juices/drippings over the shredded pork, ensuring it's evenly moistened.
⏱️ 5 min - 9
Preheat your oven broiler. Place the sheet tray with the shredded pork under the broiler for 3-5 minutes, or until the carnitas are crispy and caramelized. Watch carefully to prevent burning.
⏱️ 5 min - 10
To assemble the tacos, heat a large skillet or comal over medium heat. Add a small amount of the reserved carnitas drippings to coat the pan. Place a corn tortilla in the pan.
⏱️ 1 min - 11
Sprinkle a generous amount of grated Oaxaca cheese onto one half of the tortilla. Top the cheese with a portion of the crispy shredded carnitas.
⏱️ 1 min - 12
Fold the tortilla over to create a taco shape. Cook for 2-3 minutes per side, pressing gently with a spatula, until the cheese is melted and gooey, and the tortilla is golden brown and crispy.
⏱️ 5 min - 13
Remove the finished taco from the pan. Repeat with the remaining tortillas, cheese, and carnitas. Garnish the finished tacos with fresh chopped cilantro before serving.
⏱️ 10 min