Ingredients
8
8 servings
- •2 tablespoons Frank’s Red Hot Original
- •2 oranges, juiced
- •4 garlics
- •3 chipotle peppers, from a can
- •2 tablespoons brown sugar
- •¼ cup apple cider vinegar
- •1 tablespoon salt
- •1 teaspoon pepper
- •1 tablespoon paprika
- •1 teaspoon dried oregano
- •¼ teaspoon cinnamon
- •3 lb boneless pork shoulder, cut into 3-inch cubes
- •corn tortilla, for serving
- •sliced avocado, for garnish
- •radish, for garnish
- •fresh cilantro, for garnish
- •tortilla chip
- •shredded cheddar cheese
- •diced tomato
- •red onion, chopped
- •fresh scallion, sliced
Instructions
- In a blender, add Frank’s Original Red Hot, orange juice, garlic, chipotle peppers, brown sugar, apple cider vinegar, salt, pepper, paprika, dried oregano, and cinnamon. Blend on high until smooth.
- Place pork shoulder in Instant Pot. Pour marinade over pork and turn with tongs to coat.
- Put the cover on the Instant Pot. Be sure the pressure valve is set to “Sealing.” Use the manual setting to set the timer for 40 minutes.
- When the timer goes off, turn the pressure valve to “Venting” to release pressure quickly. **Be sure to read all Instant Pot instructions carefully for safety.** Be sure Instant Pot is turned off and unplugged before carefully removing the cover.
- Transfer pork from the pot to a bowl. Use two forks to shred the pork. Pour some of the cooking liquid over the carnitas and toss to coat.
- Serving options: Build carnitas on top of nachos or tacos.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 391
- Carbohydrate: 13g
- Fat: 22g
- Fiber: 2g
- Protein: 34g
- Sugar: 8g
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