Carnitas Tacos

• 2 pounds uncooked boneless pork shoulder, cut in 1-inch cubes
• 6 cloves garlic, peeled, crushed
• Juice and zest of 1/2 orange
• 1 teaspoon dried oregano (or 20 leaves fresh)
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 1/2 teaspoons chili powder
• 1/2 large onion, peeled
• 1/2 cup chicken stock or vegetable stock
• 2 tablespoons agave nectar
• 1 tablespoon fresh cilantro or parsley, chopped
• 12 (6-inch) corn or flour tortillas, for serving
• Avocado, sliced
• Red onion, thinly sliced
• Sour cream
• Lime wedges

Instructions

1. 1

   Place pork, garlic, orange juice and zest, oregano, salt, pepper, and chili powder in pot. Stir to combine.

2. 2

   Place onion and stock in pot. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.

3. 3

   Select PRESSURE and set to HIGH. Set time to 20 minutes. Select START/STOP to begin.

4. 4

   When pressure cooking is complete, quick release the pressure by moving the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

5. 5

   Select SEAR/SAUTE and set to MD:HI. Select START/STOP. Using silicone-tipped tongs, remove onion from pot and shred pork. Allow pork to simmer for 10 minutes, or until the liquid in pot is reduced, stirring occasionally.

6. 6

   Once liquid is reduced, stir agave nectar into the shredded pork. Close crisping lid. Select BROIL and set time to 8 minutes. Select START/STOP to begin.

7. 7

   When cooking is complete, stir in cilantro or parsley and add salt if needed. Place carnitas into tortillas and assemble with your favorite toppings.