This recipe, based on two of my other classics, is an experiment on reducing the time needed to braise a pork shoulder so that it is tender enough to pull apart for tacos. In my test I was able to reduce the cooking time from almost 4 hours to 1.5 hours in the Instant Pot. Tenderness will depend on the volume of meat; you may need to compensate if needed.
The tomatillos and spices add a complex, well-rounded flavor that is unbeatable in a charred tortilla topped with the seasoned pork. Enjoy!
2.5 pounds bone-in pork shoulder with some fat
4 tbs. XV olive oil
2 tbs. butter
10 husked, washed and cored tomatillos, halved
4 garlic cloves, peeled and chopped
1/2 shallot, sliced
1 medium white onion, roughly chopped
1 tbs. ground coriander
3 tbs. ground cumin, from toasted seed
1 tbs. ground Mexican oregano
2 dry bay leaves
1 tsp. ground dry chipotle, to taste
1 tsp. fresh-ground black pepper
1 tsp. salt, to taste
1/2 cup chicken or pork broth
For the Tacos:
6-inch flour or corn tortillas
Sliced scallion, with greens
Mike’s Famous Guacamole
Fresh diced jalapenos or serrano chilies
Diced red onion
Grated Cotija cheese
Kosher salt, to taste
Turn on the Instant Pot saute function and set it to HIGH. Add the olive oil and butter and wait until it comes up to temperature and starts to sizzle. Carefully add the pork shoulder to the pot and brown on all sides, about eight minutes total. Using a large tongs, remove the pork and set aside. Switch the saute function to LOW. Add the chopped garlic, shallot and onion. Saute for about four minutes until the onion has softened.
Cancel the saute function. Remove the vegetables and place in a food processor with the tomatillos. Pulse until smooth, about thirty seconds. Add the contents back into the Instant Pot. Add the dry spices and chicken or pork broth. Mix well. Place the browned pork shoulder in the pot and spoon over some of the sauce on the pork so it is evenly covered.
Place the cover on the pot and lock it. Seal the toggle vent. Set the function to pressure cook (HIGH) for 1.5 hours. After cooking, allow the pot to release pressure naturally, about 25-30 minutes. When the pin drops, open the pot lid. Remove the bone from the pork (it should easily pull out) and pull apart the pork into carnitas-sized bites, discarding any excess fat.
Set the Instant Pot saute function to NORMAL and reduce the liquid for about three minutes until thickened. Shut off the function and cover the pot until ready to serve. Discard the bay leaves. Keep the top pressure release vented or use the Instant Pot glass lid, available for purchase on Amazon.
OPTIONAL: For the full carnitas experience, fry the pressure-cooked pulled pork pieces in 1/4 cup canola oil until crispy. Promptly remove and drain on layered paper towel. Serve as shown.
Serve with fired tortillas and garnish with the toppings shown.
Please Note: You will need at least 1/2 cup of liquid in order for the Instant Pot to come up to pressure and seal. This recipe was tested in an 8-quart Instant Pot Duo.