Serves 6

4 Tbsp Olive Oil

2 lb Pork Boston Butt or Shoulder Roast, cut in 1” cubes 

2 cups Chicken Broth

1 ½ cup Coca Cola

3 cloves Garlic, crushed

1 Medium Onion, chopped

4 oz Orange Juice

3 oz Lime Juice

4 Tbsp Soy Sauce (or Tamari or Coconut Aminos)

1 Bay Leaf

4 tsp Acme Superior Salt Mix

1 ½ tsp Cumin

3/4 tsp Oregano

½ tsp Black Pepper, freshly ground

I received a food wish for carnitas not too long ago, and as a long time lover of tacos, I started researching enthusiastically. As with all instant pot  braised dishes, the recipe is easy to make and just as easy as putting the ingredients together and leaving it alone.

This dish is a family favorite and is delicous!

Step 1

Turn your Instant Pot on Sautee and allow the pot to heat up. Season pork cubes with Acme Seasoning Salt. Add olive oil to Instant Pot, and allow it to get hot, then put in the seasoned pork cubes. Stir occasionally until the meat is browned. 

Step 2

Add all remaining ingredients.

Step 3

Turn off the Sautee feature and place the lid on the pot and twist to close. Engage the Meat/Stew feature for 35 minutes. When the time is up release the pressure valve, and twist open the lid carefully.

Step 4

Shred the pork with a fork in the pot with the juices. Stir to be sure the cooking juice is on all of the meat. 

Step 5

Serve meat with corn tortillas and taco condiments, or on a hoagie roll.