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There’s nothing quite like a full taco kit from the freezer and giving it a quick thaw before throwing together and easy dinner? Instant Pot pork carnitas take a fraction of the time that stovetop carnitas does, and quick pickling of red onions last surprisingly well in either the fridge or the freezer. They lose a bit of crispness but retain all their flavor.
Ingredients
Instant Pot Carnitas:
4 pound boneless pork shoulder or butt, cut into chunks
¼ cup lime juice
¼ cup orange juice
6 ounce light beer, such as pilsner
Quick Pickled Red Onion
1 red onion, thinly sliced
1/4 cup apple cider vinegar
1 tablespoon white sugar
½ teaspoon salt
For Vegetarian Black Bean and Corn Tacos:
1 can black beans, drained and rinsed
½ cup corn kernels
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped cilantro
Instructions
For Pork Carnitas:
Instant Pot: Place all ingredients in Instant Pot and secure the lid. Cook on high pressure for 30 minutes, then do a quick pressure release. Shred the pork using two forks before serving.
For Crockpot: Place all ingredients in crockpot and secure lid. Cook on low for 5 hours or until pork easily shreds apart when pulled with a fork.
For Quick-Pickled Red Onion:
Whisk liquid ingredients together in a small bowl until the sugar and salt have dissolved. Pour over the top of the sliced onions and let sit for 1 hour. If freezing, remove onion slices from pickling mix before storing in its own container with a tight-fitting lid or ziploc bag.
For Vegetarian Black Bean and Corn Tacos:
Mix together. Freeze in individual containers up to 1 month with tight-fitting lid.
For Freezer Meal Kits: Pack together corn tortillas, pork carnitas and pickled red onion in individual bags. Store together and thaw in the fridge overnight before heating up the pork, or thaw under cold running water before serving.
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