"Instant" Pork Tacos


My family is always ready for tacos, so I decided to put my Instant Pot to work. After coating pork shoulder with a homemade marinade made up of earthy seasonings, a dash of cinnamon, and some orange, I seared it and then cooked until it was beyond fork-tender and full of flavor. After shredding the meat, we had fun making our tacos with our favorite toppings. This meat would also be delicious in burritos.


Ingredients for "Instant" Pork Tacos:


4 1/2- 5 pounds, pork shoulder, cut into 3-4 pieces

2 tablespoons grapeseed oil

zest from 1 orange


Marinade:

1/2 cup chicken broth

1 orange, juiced

juice of 1 lime

1 teaspoon agave

1 white onion, quartered

6 cloves of garlic

1 tablespoon cumin

2 teaspoons dried oregano

1 1/2 teaspoons kosher salt

1 teaspoon black pepper

1 teaspoon coriander

3/4 teaspoon cinnamon


Serve with any or all: tortillas, sliced radishes, avocado, lime, sour cream, sliced cabbage, queso fresco, sliced jalapenos,chopped onions, or cilantro

Time-Saving Tips: Prepare the marinade earlier in the day.


Let's see what we need.

We're ready to cook.


Prepare all of the toppings ahead of time, so they're ready when you are ready.


Blend all of the marinade ingredients together until smooth. Combine the meat and marinade together in a plastic bag; refrigerate 2-5 hours.


Heat the Instant Pot's saute function. Remove the meat from the bag reserving the marinade. When the pot is hot, add two tablespoons of oil and brown the meat on all sides; you will have to do this in batches. When the meat is browned, please return it to the pot and pour in the reserved marinade.


Cook the meat for 70 minutes on High Pressure; let the pot release naturally. Remove the pork and let rest for 10-15 minutes. While the meat is resting bring the liquid to a boil to reduce until it becomes move flavorful. Once the meat has rested, shred it and add 1 1/2 cups of the liquid to the meat and toss in the orange zest.


They're ready! "Instant" Pork Tacos are delicious. My sons like to add all of the toppings, and they did a great job making these. No matter how you top them, the meat is juicy and flavorful, and leftovers with eggs for breakfast are so good.


Enjoy!


"Instant" Pork Tacos:


Pork:

  • 4 1/2- 5 pounds, pork shoulder, cut into 3-4 pieces

  • 2 tablespoons grapeseed oil

  • zest from 1 orange


Marinade:

  • 1/2 cup chicken broth

  • 1 orange, juiced

  • juice of 1 lime

  • 1 teaspoon agave

  • 1 white onion, quartered

  • 6 cloves of garlic

  • 1 tablespoon cumin

  • 2 teaspoons dried oregano

  • 1 1/2 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 1 teaspoon coriander

  • 3/4 teaspoon cinnamon

  • Serve with any or all: tortillas, sliced radishes, avocado, lime, sour cream, sliced cabbage, queso fresco, sliced jalapenos,chopped onions, or cilantro

  • Prepare all of the toppings ahead of time, so they're ready when you are ready.

  • Blend all of the marinade ingredients together until smooth. Combine the meat and marinade together in a plastic bag; refrigerate 2-5 hours.

  • Heat the Instant Pot's saute function. Remove the meat from the bag reserving the marinade. When the pot is hot, add two tablespoons of oil and brown the meat on all sides; you will have to do this in batches. When the meat is browned, please return it to the pot and pour in the reserved marinade.

  • Cook the meat for 70 minutes on High Pressure; let the pot release naturally. Remove the pork and let rest for 10-15 minutes. While the meat is resting bring the liquid to a boil to reduce until it becomes move flavorful. Once the meat has rested, shred it and add 1 1/2 cups of the liquid to the meat and toss in the orange zest.

  • Time-Saving Tips: Prepare the marinade earlier in the day.

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