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Instant Pot® Pork Carnitas Taco Bowls with Pickled Onions

instant pot® pork carnitas taco bowls with pickled onions
Instant Pot® Pork Carnitas Taco Bowls with Pickled Onions
  • Prep 1 hr 10 min
  • Total 2 hr 30 min
  • Servings 16

Craving an authentic carnitas taco, but don’t have time to slow-cook pork all day? Thanks to the Instant Pot® and just the right kind of seasoning, juicy and tender pork shoulder can be made in a snap. These tasty bowls are topped with Cotija cheese, tangy quick-pickled red onions, avocado, cilantro and a delicious tomatillo sauce. MORE+ LESS-

Updated September 13, 2019

Ingredients

Carnitas

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

Pickled Onions

1
cup water
1/2
cup cider vinegar
2
tablespoons sugar
1
teaspoon salt
1
large red onion, thinly sliced

Taco Bowls

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

Steps

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  • 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.

Expert Tips

  • Naturally releasing pressure allows the pork to cook longer and become even more tender as it cools.
  • For the best flavor, allow the pork to get quite brown on all sides while sautéing.
  • Cotija cheese is a salty, crumbly Mexican cheese.
  • Kept in their pickling liquid and covered tightly, the pickled onions will keep in refrigerator for up to 5 days.
  • These quick-pickled red onions are a great pairing to the juicy pork carnitas, but make extra, because they’re also delicious on sandwiches and salads.
  • Store-bought tomatillo salsa gives this dish loads of flavor with no additional effort.

Nutrition Information

Nutrition Facts

Serving Size: 1 Taco Bowl
Calories
310
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
650mg
27%
Potassium
370mg
11%
Total Carbohydrate
19g
6%
Dietary Fiber
2g
9%
Sugars
2g
Protein
16g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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