Proteinboneless pork shoulder or butt4 pounds
Producelime juice.25 cup
orange juice.25 cup
red onion1 small, thinly sliced
Dry Goodslight pilsner-style beer6 ounces
apple cider vinegar.25 cup
white sugar1 tablespoon
table salt.5 teaspoon
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.
- 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.
Prep it for later:
1. Pack corn tortillas, cooked pork carnitas, and pickled red onion in individual bags.
Stores for up to 3 months in the freezer
1 bag or container of tortillas
1 bag or container of cooked pork
1 bag or container of pickled red onion
Prepare from prepped:
1. Store bags or containers together and thaw in the fridge overnight before heating up the pork, or thaw under cold running water before heating and serving.