Ingredients
2tbspfrank’s red hot original
2oranges juiced
4garlic
3chipotle peppers,from a can
2tbspbrown sugar
¼cupapple cider vinegar
1tbspsalt
1tsppepper
1tbsppaprika
1tspdried oregano
¼tspcinnamon
3lbpork shoulder,boneless, cut into 3-inch cubes
corn tortilla,for serving
sliced avocado,for garnish
radish,for garnish
fresh cilantro,for garnish
tortilla chip
cheddar cheese,shredded
diced tomato
red onion,chopped
fresh scallion,sliced
Preparation
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.
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.
Build carnitas on top of nachos or tacos.
Enjoy!
