Servings: 8

Carnitas: subheading: Carnitas:
4 lbs. boneless pork shoulder roast, cut in 2” to 3” chunks 4 lbs. boneless pork shoulder roast, cut in 2” to 3” chunks
1 onion, chopped 1 onion, chopped
5 garlic cloves, minced 5 garlic cloves, minced
1 jar Trader Joe’s Green Salsa 1 jar Trader Joe’s Green Salsa
1 jar Trader Joe’s Tomatillo & Yellow Chili Salsa 1 jar Trader Joe’s Tomatillo & Yellow Chili Salsa
1 small can diced mild green chili’s 1 small can diced mild green chili’s
2 tsp Mexican oregano 2 tsp Mexican oregano
2 tsp ancho chili powder 2 tsp ancho chili powder
1/2 tsp chipotle chili powder ½ tsp chipotle chili powder
1 tsp smoked paprika 1 tsp smoked paprika
2 tsp ground cumin 2 tsp ground cumin
1 tsp coriander 1 tsp coriander
Juice of one lime Juice of one lime
 
To serve: subheading: To serve:
Tortillas Tortillas
Shredded cheese Shredded cheese
Sour cream Sour cream
Guacamole or avocado slices Guacamole or avocado slices
Cilantro Cilantro
Lime wedges Lime wedges
Cole slaw with lime vinaigrette (EVOO, lime juice, grainy mustard, oregano, garlic, pinch of cayenne, dab of honey, bit of sour cream) Cole slaw with lime vinaigrette (EVOO, lime juice, grainy mustard, oregano, garlic, pinch of cayenne, dab of honey, bit of sour cream)

Salt and pepper the pork chunks. Brown the pork in bacon fat in batches on sauté mode, medium setting.
Set the meat aside and brown the onions, scraping up all the fond.
Add the garlic and stir for one minute.
Add the meat and any juices along with the remaining ingredients. Give a quick stir.
Set on High Pressure 45 minutes. I let it NR for 15 Minutes, but you can let it sit until you’re ready to serve dinner.
After release, use two forks to slightly shred the meat and stir in the sauce. Let everyone assemble their own tacos. Serve with cole slaw on the side.

I made this New Years Eve and everyone inhaled it. The meat is so tender and flavorful.  I made this New Years Eve and everyone inhaled it. The meat is so tender and flavorful.