Making carnitas in the pressure cooker has become an easy dinner at our household. You can also search on our website for the chicken version, they are both AMAZING!
1 pack of pork shoulder cut in 2 inch cubes (about 4 pounds)
4 tbsp of our Pineapple Thai sauce ( for a Zesty version use our ZESTY cilantro)
juice of 2 limes
4 garlic cloves crushed
1/2 teaspoon of salt
1/2 teaspoon of pepper
2 laurel leaves
ADD all your ingredients to the instant pot and toss to combine. Let your meat marinade for about 15 minutes.
PRESSURE COOK on HIGH for 35 minutes. Natural release for 10 min.
PULL meat apart with two forks and for a crispy finish transfer to a baking dish and BROIL for 5 minutes.
ASSEMBLE your tacos and add some fresh toppings: onions, cilantro, radish and a squeeze of lime.