Instant Pot™ Pork Carnitas Taco Bowls with Pickled Onions

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Clock icon
1 Hour 10 Minutes Prep
2 Hours 30 Minutes Total


Ingredient List
  • Small check mark in a circle icon 1 tablespoon vegetable oil
  • Small check mark in a circle icon 2 1/2 lb boneless pork shoulder, trimmed and cut in 4 pieces
  • Small check mark in a circle icon 1 cup chopped yellow onions
  • Small check mark in a circle icon 3 cloves garlic, finely chopped
  • Small check mark in a circle icon 3/4 cup tomatillo salsa
  • Small check mark in a circle icon 1 package (0.85 oz) Old El Paso™ pork carnitas slow cooker seasoning mix
  • Small check mark in a circle icon 2 tablespoons fresh lime juice
  • Small check mark in a circle icon 1 cup water
  • Small check mark in a circle icon 1/2 cup cider vinegar
  • Small check mark in a circle icon 2 tablespoons sugar
  • Small check mark in a circle icon 1 teaspoon salt
  • Small check mark in a circle icon 1 large red onion, thinly sliced
  • Small check mark in a circle icon 2 packages Old El Paso™ soft flour tortilla bowls (16 total)
  • Small check mark in a circle icon 1 cup tomatillo salsa
  • Small check mark in a circle icon 1 cup crumbled Cotija cheese
  • Small check mark in a circle icon 2 medium avocados, peeled, pitted and chopped
  • Small check mark in a circle icon 1/2 cup chopped fresh cilantro
Preparation
  1. On 6-quart Instant Pot™, select SAUTE; adjust to normal. Heat oil in insert. Add pork; sear 3 to 5 minutes on all sides until browned. Add yellow onions and garlic; cook 3 to 4 minutes, stirring occasionally, until vegetables are softened. Select CANCEL; stir in 3/4 cup tomatillo salsa and seasoning mix.
  2. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 90 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally.
  3. Transfer pork to cutting board; shred with two forks. Reserve 1/2 cup cooking liquid. Discard remaining cooking liquid. Return pork, reserved cooking liquid and lime juice to the insert. Stir to combine.
  4. Meanwhile, beat water, vinegar, sugar and salt in medium bowl with whisk until sugar and salt dissolve. Add red onion; toss to coat. Let stand at room temperature 1 hour. Cover and refrigerate until ready to use. Drain before using.
  5. Heat tortilla bowls as directed on package. Using slotted spoon or tongs, lift pork out of cooking liquid; divide among tortilla bowls. Top with remaining tomatillo salsa, pickled onions, Cotija cheese, avocados and cilantro.