Ingredients
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enough for two tacos per person shredded porkallow room for the additional toppings when you eyeball how much pork
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1 packet taco seasoning
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juice of 1 lime
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1/2 cup water
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2 stems diced green onionfor garnish
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1 frozen bag of peppers and onions mix
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cilantro lime cremasee recipe link above
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1-2 cans corndepending how many peeps you are serving
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cilantro lime quinoasee recipe link above
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2 stalks shredded lettuce or romainefor garnish
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1 stem cilantroleave for garnish
Directions
Hey gang! It’s easy carnitas time!
So here we are on Part Two of my Instant Pot Pork Shoulder & 3 Nights of Globally Inspired Cuisine. This series is geared to get you out of your current rotation rut and excite those who join you for dinner.
This is Night One – SexiMexi Carnitas in da house!
So Kym, what in the heck are carnitas?
You’ve heard of Carne Asada that mouth watering flank or skirt steak with the spicy seasoning. Oh I just got hangry for them. Carne means meat. If you add the “itas” to the word, it becomes carnitas or little meat. Shredded pork is carnitas. Makes sense. If you’ve been on my site for any length of time, you’ve probably gathered that I’m die hard when it comes to Mexican or Latin inspired dishes. I cannot get enough.
In fact, I’m pretty sure I was supposed to be a Latina but the stork got the instructions wrong. Oh well, there’s a hot ass crazy wild Latina inside of this white chick for sure.
This is for sure a favorite in my house and went over well with the neighbors too! It all starts with my universal marinade, the shoulder or pork butt. If you missed Part One, pump the breaks. Never fear, this easy recipe is here! (Series links continue below.)
Instant Pot Pork Shoulder & Marinade
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The reason I think this marinade is universal for all 3 nights is that the flavoring of the orange and the sweetness of the soda make a nice backdrop and compliment the Mexican, Korean, and Thai flavors we are going to explore through the series. So that’s a hint on whats in store for you tomorrow night and the next night. The hard part is over. The meat is ready to be transported to flavor town. That wasn’t that hard you say. Ok, then the next few nights will be a dream come true and free up more of your time for other things. Long baths, reading a book, more time with your family, the list is endless.
I recommend using this time to pour over my blog and other recipes and making your grocery list so that next week is even better than this week. Don’t forget my Sanity Hacks and Grocery Lists.
Ok, so you’ve completed that very important step and your 3 containers of shredded pork are chilling like a villain in the frig. You ready to make your first dinner in this series? You are! Fabulous!
Thank you for taking this journey with me through this series. I hope you wow your family and friends. Don’t forget to circle back to me and let me know how each part went for you. Take some pics too!
Get ready for the shock & awe of Part Three and Four. You won’t want to miss a night of this series impotenzastop.it. Go ahead and blow your rotation to kingdom come. I’ve got you!
Instant Pot: Bulgogi & Rice Poke Bowls (Part Three) with Asian Slaw
Instant Pot: Jalfrezi Curry Pork Lettuce Wraps (Part Four) with Asian Slaw
If you make one or all parts of this global series, I want to hear from you. Drop me a comment and a photo. I looking forward to hearing how everything turned out for you!
Do you social? Me too!
Make this, take a photo, and on da GRAM – #SOLTO AND don’t forget to @sanityorlackthereof | Find more from SOLTO on Pinterest and join my crazy wack cookery community on Facebook. Glad you came to party!
Until we eat again…
Steps
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1
Done
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Heat some oil in a large skillet on med. high heat. Once the oil is hot and shimmery, add your shredded pork to the pan. |
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2
Done
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Add minced garlic and stir. Let cook for about 4 minutes covered. |
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3
Done
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Take the cover off. Sprinkle the taco seasoning all over the meat. The pour the water. Squeeze juice of 1 lime over meat and then zest the skin of the lime onto the meat for an added ZING. Did you know that the true lime flavor is found in the skin of the lime, not in the flesh? You do now! Stir very well to make sure all the meat has seasoning on it. Bring to a simmer, turn down the heat, and continue cooking for 10 minutes. |
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4
Done
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At the same time, dump the frozen peppers and onions into another pan that has been heated with a bit of oil. You can do this in tandem while you are heating up the meat. Depending how spicy you like your food, I generally add some cayenne pepper and garlic powder to these veggies. Cook your veggies for roughly 12 minutes, then drain the excess water and return to the lowest heat. |
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5
Done
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If your meat has excess water, you will want to strain it as well. Return to low heat. |
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6
Done
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Dont skip this step. It makes all the difference!Cover a cookie sheet with tin foil and spread the meat out in a single layer. Turn oven broiler on to high. Once the broiler is glowing, put the sheet in the over and watch it like a hawk. Every broiler is different. This step adds a little crispiness to the pork ends. It usually takes mine about 5-6 minutes under the broiler but you really want someone if not you watching to avoid burning the hell outta your meat. That would be a greek tragedy for sure. |
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7
Done
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Warm up your tortillas by either grilling them on a flat top or you place them staked up on a paper plate in the microwave (Chef Mic). Place a very wet paper towel over them and nuke for 60 seconds. 30 seconds if this meal is for 2. |
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8
Done
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Now for the good part. Plating. Take your street taco tortillas and lay 2 flat on the plate. Add the pork to the center of the tortilla. Next, add the peppers and onions to each and garnish with lettuce, crema, and diced green onions and sprig of cilantro (in that order). Serve with cilantro lime quinoa or rice. Add some tomatillo salsa to a can of corn. Heat and serve. Did you enjoy it or modify the recipes? Let me know! Talk to you soon! |
