Instant Pot™ Pork Carnitas Taco Bowls with Pickled Onions

Instant Pot™ Pork Carnitas Taco Bowls with Pickled Onions

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  • 1 Hours 10 Minutes Prep
    2 Hours 30 Minutes Total

Ingredient List

  • 1 tablespoon vegetable oil
  • 2 1/2 lb boneless pork shoulder, trimmed and cut in 4 pieces
  • 1 cup chopped yellow onions
  • 3 cloves garlic, finely chopped
  • 3/4 cup tomatillo salsa
  • 1 package (0.85 oz) Old El Paso™ pork carnitas slow cooker seasoning mix
  • 2 tablespoons fresh lime juice
  • 1 cup water
  • 1/2 cup cider vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 large red onion, thinly sliced
  • 2 packages Old El Paso™ soft flour tortilla bowls (16 total)
  • 1 cup tomatillo salsa
  • 1 cup crumbled Cotija cheese
  • 2 medium avocados, peeled, pitted and chopped
  • 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.

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