Carnitas Street Tacos [Recipe]
Reason no.836 why I love #FlexibleEating: This recipe is for 4lbs of pork butt cooked in beef broth and seasoned with warm spices. I made these carnitas street tacos that were (no exaggeration) as good as the $50 plate from my all time favorite high end SoCal Mexican restaurant. Try them out and I promise, you and your team of minions will be fighting over who gets the leftovers!
Carnitas Street Tacos
- 4 lbs Boston butt (pork shoulder)
- 2 tsp salt
- 1 tsp black pepper
- 3 tbsp minced garlic
- 1 pepper jalapeno diced
- 1 large yellow onion diced
- 1 juice of orange
- 2 juice of lime
- 1/2 cup beef broth
- 2 tsp cumin
- 1 tsp chili powder
- 2 bay leaves
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- Spray a skillet with non-stick spray or turn your pressure cooker to the sauté mode. Sear your pork butt for 3 minutes on each side.
- Add the pork butt and all the other ingredients into your pressure cooker, give it a little stir so everything mixes well and then seal your cooker. Cook on high pressure for 80 minutes.
- Once cooking is complete and the pressure has naturally released from the pot you can open it up and discard the bay leaves.
- Take a large baking dish or bowl and remove the pork butt from the pot and into your dish for shredding. You'll reserve the liquid from the pot in a separate container.
- Set your pressure cooker to sauté mode again and spray with a little non-stick spray. You can also do this step in a skillet. Add 2 cups of the shredded pork to your skillet or pot along with 1/3 cup of the juices and simmer until the juice has been absorbed and the bottom of the pork is absorbed.
- Serve with 6" corn tortillas, tomatillo salsa and shredded cabbage for an added crunch!