Prep Ahead:

• Pack corn tortillas, cooked pork carnitas, and pickled red onion in individual bags.
• Stores for up to 3 months in the freezer

Prepare From Prepped:

• 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.

Make From Fresh:

Instant Pot:

• Place all ingredients in Instant Pot and secure the lid.
• Cook on high pressure for 40 minutes, then do a quick pressure release.
• While the Instant Pot is releasing steam, preheat the broiler on high
• Shred the pork using two forks before serving.
• Transfer the shredded pork to a large sheet pan and place under the broiler.
• Broil for 3-5 minutes, until the tips of the pork are charred.
• Remove from the broiler and turn it off. When cool enough to handle, stir the pork on the sheet pan, mixing the charred bits in with the rest.
• Serve with taco shells and your favorite taco toppings.

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.
• Preheat the broiler to high.
• Transfer the shredded pork to a large sheet pan and place under the broiler.
• Broil for 3-5 minutes, until the tips of the pork are charred.
• Remove from the broiler and turn it off. When cool enough to handle, stir the pork on the sheet pan, mixing the charred bits in with the rest.
• Serve with taco shells and your favorite taco toppings.

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 the pickling mix before storing them in their own container with a tight-fitting lid or Ziploc bag.