Ingredients
- uncooked boneless pork shoulder, cut in 1-inch cubes (2 pounds)
- cloves garlic, peeled, crushed (6)
- Juice and zest of 1/2 orange
- dried oregano (or 20 leaves fresh) (1 teaspoon)
- kosher salt (2 teaspoons)
- ground black pepper (1 teaspoon)
- chili powder (1 1/2 teaspoons)
- large onion, peeled (1/2)
- chicken stock or vegetable stock (1/2 cup)
- agave nectar (2 tablespoons)
- fresh cilantro or parsley, chopped (1 tablespoon)
- (6-inch) corn or flour tortillas, for serving (12)
- Avocado, sliced
- Red onion, thinly sliced
- Hot sauce
- Sour cream
- Lime wedges
Instructions
Step 1
1. Place pork, garlic, orange juice and zest, oregano, salt, pepper, and chili powder in pot. Stir to combine.
Step 2
2. Place onion and stock in pot. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Step 3
3. Select PRESSURE and set to HIGH. Set time to 20 minutes. Select START/STOP to begin.
Step 4
4. When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 5
5. Select SEAR/SAUTE and set to MD:HI. Select START/STOP. Using silicone-tipped tongs, remove onion from pot and shred pork. Allow pork to simmer for 10 minutes, or until the liquid in pot is reduced, stirring occasionally.
Step 6
6. Once liquid is reduced, stir agave nectar into the shredded pork. Close crisping lid. Select BROIL and set time to 8 minutes. Select START/STOP to begin.
Step 7
7. When cooking is complete, stir in cilantro or parsley and add salt if needed. Place carnitas into tortillas and assemble with your favorite toppings.