Pressure Cooker Pork Carnitas Tacos with Mango Slaw
Have you ever found yourself craving a meal that should take ten hours to make but it's 4pm? Well, THIS is the recipe for you.
These tacos are so stinking good you'll be left thinking "why don't I use my pressure cooker more?" Or maybe it's just me?
Truth be told, I've never made pork carnitas the way you're supposed to. Even during a pandemic, ten hours seems like way too much time to devout to something. Yes, this coming from someone who worked 16-hour event days. I'm starting to question all my life decisions right now. ;)
The meat is soooo tender and that marinade gives the pork just enough spice. That mango slaw is also the perfect topper for these tacos. I've said it before and I'm about to say it again: sweet heat is my absolute favorite.
This recipe calls for beer...lucky you! They say that when you're cooking with wine, the cheaper the stuff the better. Beer is a totally different story - at least, I think so. You want to cook with beer that has depth and flavor. Coors Light and Budweiser are not going to give you that - sorry! #PortlandGirl - we're beer snobs over here in the Rose City.
I used a citrusy IPA from one of my all-time favorite breweries, No-Li Brewhouse in Spokane, Washington. John and his team are the best and their beer is off the charts good. If you live in Washington and are lucky enough to find their stuff in a grocery store, snag it up! But any good IPA or Amber will work great in this recipe!
I'd also like to give a special shout-out to the butchers at my neighborhood Fred Meyer for not only cutting the bone off this pork shoulder BUT for also giving me a screaming deal on it - it only cost me $7! WOW! You guys rock!
Pressure Cooker Pork Carnitas Tacos
with Mango Slaw
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour and 20 minutes
4-5lb pork shoulder, excess fat removed and cut into large chunks
1 cup beer, IPA
3/4 cup pulp-free orange juice
1/4 cup lime juice
5 garlic cloves, minced
1 Tbsp fresh oregano
1 tsp cumin
1 tsp passilla chili powder
1 tsp new mexico chili powder
1/2 tsp ancho chili powder
1 tsp salt
2 Tbsp olive oil
1 mango, diced
1 jalapeno, seeds removed diced
1/4 cup cilantro, minced
1/2 lime, juiced
2 Tbsp honey
salt + pepper
In a medium size mixing bowl whisk together beer, orange juice, lime juice, garlic, oregano, cumin, all three chili powders and salt. Whisk until well combined.
Turn on pressure cooker and select the "saute/brown" function. Pour olive oil into pressure cooker bowl. When oil shimmers, add a single layer of the cut up pork. Brown on all sides and then remove from pot to a plate. Repeat with remaining pork.
Change the setting on the pressure cooker to high pressure on the "meat/stew" function and set the timer to 30 minutes.
Return pork to pressure cooker and pour sauce over top. Give the meat a stir so that the sauce fully incorporates.
Place the lid on the pressure cooker, lock it, and hit "start." Make sure the pressure release valve is locked, too!
While the meat is cooking, prepare the mango slaw. Combine all ingredients in a small bowl and stir to combine. Cover and store in fridge until ready to use.
After the 30 minute cooking time, allow the pressure cooker to do a natural release for 15 minutes. The pressure cooker should automatically move to the "warm" setting.
While you're waiting for the natural release, place an oven rack at the top of the oven and turn on the oven broiler to HIGH.
Cover a baking sheet with tin foil.
After the 15 minute natural release, flip the pressure valve with a wooden spoon or spatula and release the rest of the pressure. Stay clear! That steam is HOT!
With the meat still in the pressure cooker, shred it with two forks. Place on the prepared baking sheet. Leave the juices in the pressure cooker - you still need some of it!
Place meat on the top rack of the oven and broil for five minutes. After five minutes, add some of the reserved juices to the meat and give it a stir. You don't want the meat swimming in juice, but just enough to keep it moist. Return meat to oven and broil until ends are starting to crisp up and get dark brown, about five more minutes.
Remove from oven and serve in warm tortillas with the mango slaw and any other of your favorite taco toppings!