Carnitas Street Taco Dinner

Make succulent Carnitas street tacos with Slagel or Gunthorp Pork Shoulder. In addition to the pork, this kit includes seasoning, garlic, orange, corn tortillas, cilantro, onion, lime, rice & beans. Save 10% on all items when ordering them as a kit! Serves 4.

  • CUT

    Step 1

    If pork shoulder is boneless, cut into 2 inch chunks. If bone-in, simply place in the Instant Pot or slow cooker.

  • MIX

    Step 2

    Sprinkle spice packet (reserve ¼ of the packet for the beans) over the pork and rub over all sides of the pieces of pork. Add the orange juice, lime juice, and garlic to the Instant Pot/slow cooker.

  • COOK

    Step 3

    For Slow cooker: Cook on low for 6 hours or high for 4 hours

  • COOK

    Step 4

    For Instant Pot: 1) Close the lid and turn the steam release valve to the sealing position. Use the Pressure Cook or Manual function to set the cook time to 60 minutes at high pressure. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down. 2) When the cook time ends, allow the pot to naturally release pressure for 15 minutes (just leave the Instant Pot alone). 3) Quick release any remaining pressure by turning the steam release valve to the venting position using the handle of a long spoon. Once all steam has escaped and the pin drops down, carefully open the Instant Pot lid.

  • COOK

    Step 5

    While the pork is cooking, place rice and 2 cups of water into a sauce pan. Bring to a boil and then reduce to a simmer covered until all water has been absorbed (approximately 20 minutes).

  • COOK

    Step 6

    In a saucepan, add a Tablespoon of olive oil and saute ¼ of the chopped onions. Add the drained black beans and the reserved seasoning packet, stir and simmer for about 10 minutes.

  • MIX

    Step 7

    Spoon the rice into the saucepan with the beans, add 1 tsp salt and mix well. Add salt, pepper and hot sauce to taste.

  • SHRED

    Step 8

    Remove pork from the pot onto a cutting board. Use two forks to shred the pork, discarding excess fat. You can serve the pork now, or follow the next step to crisp it under the broiler.

  • CRISP

    Step 9

    To crisp pork, spread it out in a single layer on a foil-lined rimmed baking sheet. Add a little of the juices from the Instant Pot/slow cooker to the pork, but not too much. Put pork under the broiler in the oven for 5 to 10 minutes, until the edges start to crisp.

  • PREP

    Step 10

    Just before serving, wrap tortillas in a moist paper towel and microwave for 1 minute to soften.

  • ENJOY

    Step 11

    Serve shredded pork in tortillas, top with chopped onion and cilantro. Serve with salsa of choice, sliced avocado and a side of beans and rice.

  • NOTE

    Step 12

    Leftover carnitas may be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Ingredients

  • 3-5 lb Slagel Boneless Pork Shoulder
  • 1 Carnitas Taco Seasoning Packet
  • Juice from 1 Orange
  • Juice from 1 Lime
  • 5 Garlic Cloves (minced)
  • Corn Tortillas for serving
  • One Onion (chopped)
  • Fresh Cilantro (chopped)
  • 1 can 8 Track Black Beans
  • 1.5 c White Rice
  • 1 Tbs Olive Oil
  • 1 tsp Salt
  • 1 Avocado