Spicy Carnitas Tacos

Ingredients:

  • ¾ cup store-bought salsa

  • ¾ cup freshly grated cheddar cheese or any semi-hard cheese

  • ½ cup fresh cilantro, roughly torn

  • 12 to 15 soft corn/flour tacos, 6 inches in diameter each

  • 2 large limes, each sliced into 8 equal wedges

  • 1 small avocado, sliced into ¼-inch thick cubes

  • Carnitas

  • 5 pounds pork butt (also called butt roast or shoulder roast)

  • 2 cups carrots, cubed

  • 2 cups red onions, quartered

  • 1 tsp. oregano powder

  • 1 tsp. sea salt

  • ¼ tsp. black pepper

  • 1 tsp. coriander powder

  • 1 tsp. chili powder

  • 1 cup light colored cerveza (beer)

  • 1 cup Homemade Peppery Chicken Stock, Unsalted

  • 1 cup water

  • 2 tsp. sweet paprika powder

    Directions:

  1. Place carnitas ingredients into the Yedi Pressure Cooker.

  2. Press: SLOW COOKER and LOW. Set the timer to 8 hours. Secure lid.

  3. After the cooking cycle, roughly shred pork using forks. Mash vegetables as you go. Stir.

  4. To assemble tacos: warm soft tacos on a griller or a dry pan. A little browning is okay as long as bread remains pliable.

  5. Spread a small amount of sour cream on one side of the bread, if using.

  6. Top off with a couple of slices of avocado and desired amount of carnitas and salsa.

  7. Garnish with cheese, cilantro and minced fresh peppers, if using. Serve with a wedge of lime. Squeeze lime juice over taco fillings just before eating. Fold or roll tacos.

Matthew Revich