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Pork Carnitas

Prep Time20 minutes
Cook Time45 minutes
Servings: 8

Ingredients

Carnitas

  • 3 1/2-4 lb pound pork shoulder or pork butt cut into fist sized pieces (choose boneless or have your butcher debone for you)
  • 2 liter bottle of root beer
  • 1 yellow onion peeled and chopped
  • 4-6 garlic cloves peeled and diced
  • 8 tbsp total any two varieties of chili powder  see note
  • salt and pepper 
  • 2-3 cups chicken stock (enough to cover the pork about 2/3 the way)
  • 1 lime juiced
  • 5 canned San Marzano tomatoes
  • 3 tbsp pure maple syrup

Taco components

  • corn tortillas
  • sliced avocados
  • sliced jalapeños
  • lime wedges
  • pickled red onions
  • fresh cilantro sprigs
  • shredded cotija cheese (or cheddar)
  • pico de gallo or slaw

Instructions

  • Cut pork into fist sized portions and place in a sealable container. Cover with an entire 2 liter bottle of root beer and let marinate overnight in the fridge.
  • Place the peeled and chopped onion and garlic in your insta pot or pressure cooker.
  • Cover countertop, sheet pan or butcher paper with foil. Remove pork from marinade and place on covered surface. Season very generously with salt, pepper and mixed chili powders. Flip pieces and repeat with seasonings. 
  • Place seasoned meat into pot.
  • Add 5 whole canned tomatoes, lime juice, enough chicken stock to cover pork 2/3 of the way and then drizzle the maple syrup on top. Add a few more shakes of the chili powder for good measure.
  • Place the lid on your insta pot/pressure cooker and seal. Then set timer for 40 minutes on high.
  • Once cooking is complete, allow the pot to depressurize on its own. Prep your toppings at this time.
  • After pressure is completely released, remove lid and using tongs, place the cooked pork onto a foil lined sheet pan.
  • Using two forks, shred pork on the sheet pan. Place under the broiler for 5-8 minutes or until crisped and brown on the ends.
  • Serve warm in tortillas with desired toppings.

CHILI POWDER HACK

  • Mix two or more varieties of chili powder in a 1:1 ratio in a shaker bottle for the easiest seasoning method ever! I recommend smelling the chili powder to get an idea of their flavor notes. I like to mix a sweet and smokey powder (Ancho) with a lighter and tangier powder (Guajillo). There is no right or wrong here so just experiment.